A classic, simple vegetable soup. Both warming and tasty in the winter cold, but can also be an alternative when vegetables are in season in late spring. To make it more hearty, it can be served with cooked meatballs and a good piece of bread.
6-8 servings
1 yellow onion
3 tbsp tomato paste
1 vegetable stock cube
2 meat stock cubes
2 bay leaves
5 white peppercorns
1.5 tsp salt
1 tsp thyme
1 tsp oregano
2 l water
300 g firm potatoes
250 g celeriac
300 g carrots
250 g parsnips
150 g leeks
1 dl chopped parsley
Finely chop the onion and sauté until the onion is shiny and soft.
Peel the root vegetables and cut into cubes. Rinse and slice the leek.
Place all the ingredients except the leek and parsley in a saucepan. Cook for 10 minutes.
Add the leek and parsley. Cook for another 5 minutes.
Season with salt and white pepper.
