2 carrots

1 parsnip

1/3rd – 1/2 of celery root

1 small leek

1/4th of a small white cabbage

1 white onion (small)

green parsley (handfull)

5 wild forest mushrooms (dried) – optional, however they add a very nice note to the flavour

2 table spoons of marjoram

2 table spoons of lovage

pinch of turmeric

rapeseed oil (approx 2 table spoons)

table spoon of home made stock (recipe in our cook book HERE) or a crushed cube of any vegetable stock

salt and pepper to taste

water (approx 2.5 liters)


Peel the carrot, celery root and parsnip root, chop them into quite large pieces (approx 3-4 cm).

Chop the leek into pieces approx 2 cm thick, do not chop the cabbage. Place all vegetables in a large sauce pan. Pour water so it covers all the vegetables well and bring to boil.

In the meantime peel the onion and cut it in a half. If you have a gas oven, use a fork and “burn” the onion placing it in the fire for only a short while, it should get black but only the part of the outer layer. If you dont have the gas oven, grill the 2 onion halves in 180C until the outer shell “burns” a bit. Next put the onion in the boiling water together with other vegetables. Add the rapeseed oil, spices, stock and mushrooms. Simmer on a low heat for minimum of 2 hours – the longer the better :). This soup is amazing, especially for cold winter days.