INGREDIENTS
1 medium celeriac root peeled and cubed
2-3 potatoes or jerusalem artichokes, chopped
1 medium onion or 2 or 3 shallots, sliced
4 or 5 stalks of sliced celery
2 or 3 sliced leeks
1/2 lb. peeled tomatoes
2 or 3 large bunches of kale or chard
3 or 4 garlic cloves
small bunch of parsley
optional: 1-2 tsp turmeric powder, chopped cabbage, rosemary
PROCEDURE
Place prepared vegetables in a large pot. Cover with water and simmer for 2 hours. Serve as is, puree’ or strain.
Add chopped parsley 10 minutes before soup is ready. If you wish, other vegetables can be added. This soup is handy stored in individual jars, can be kept 2-3 days in the fridge or great as a frozen staple.
