Root vegetables cream soup

Ingredients

• 100 g Carrots, peeled, cubed
• 50 g Parsley root, pleeled, cubed
• 50 g Celery root, cleaned, cubed
• 100 g Celery stalks, sliced
• 1 clove Garlic, cutted into 4
• 1/2 pcs Onion, cutted into 4
• 2 sprig Parsley, fresh
• 2 spear Thyme spears, fresh
• 2 g Salt
• 3 g Black peppercorns
• 1 pcs Bay leaf

Method

1. Put all the ingredients into a cooking pot with enough water to cover them (minimum 600-800ml water).
2. Cook the roots until they're soft.
3. Take away the herbs, bay leaf, and peppercorns then purée the soup with the blender.
4. Taste it if it's salty enough.