Vegetable soup

15 g carrots

15 g rutabaga (turnip)

20 g potatoes

5 g onion

5 g parsley root

10 g green peas

100 ml water

5 ml milk (cream)

1 ml 25% salt

To prepare 100 g of puree you will need rutabaga, turnips or carrots, it must chop, pour hot water and cook until until it becomes soft. Add onions, parsley root, potatoes, and canned or fresh green peas, cook for another 15 minutes. Hot vegetables wipe through a sieve, add the mashed vegetable broth, salt solution, and again boil.

Can finally add cream or milk.