- 3.5 litres water
- 5 turnips
- 1 small cabbage or 1/2 a large cabbage
- 3 leeks
- 4 carrots
- 2 potatoes
- 1 large or 2 small onions
- 1 large celery stick or 2 square inch piece of celery root
- 3 slices bacon (optional)
- 3 sprigs flat parsley
- 2 teaspoons salt
Time - 5 hours and 30 minutes
- Preparation - 30 minutes
- Cooking - 5 hours
Preparation
- Wash the vegetables
- Pour the water and salt into a large pot and heat over high fire
- Peel and dice the potatoes, turnips, and celery root into 1 inch squares
- Peel and cut the carrots into rounds
- Remove the greens and ends of the leeks
- Quarter lengthwise and cut into small pieces
- Chop the onion, cabbage, parsley, and bacon (skip the bacon if making the soup vegetarian or vegan)
- Add all of the ingredients to the boiling water and stir
- Once the soup reaches a boil, reduce to a simmer, and cover
- Simmer covered for 5 hours until the water and vegetables have formed a rich broth
- When done, the soup will be very hot. My recommendation is to let the soup sit and cool for about an hour. This will prevent you from burning your mouth and enhances the flavor of the soup.