· Potatoes (lots)
· Carrots
· Leek or Onions
· Parsley Root + Green
· Parsnip
· Celery Root
· Vegetable Oil
· Salt or Vegetable Stock, Pepper
· if desired Vegan Culinary Cream


Wash and cut the leek, sauté it until it gets a bit of color.
Peel and cut all remaining vegetables and add them to the pot. Leave on medium heat and occasionally stir to keep the vegetables from sticking to the pot and burning. After about 10 minutes add water.
Let it cook until vegetables are soft. Then use a handhold food processor/masher until no more chunks remain. While you do, you can season the soup. You can add some fresh parsley afterwards if you like, mostly for decoration. You might need to add water as well if the soup is too thick.


Eat the Soup!