Vegetable Cream Soup

Ingredients (serves 4):

1 small cauliflower, 1 leek, 2 carrots, 1 parsley root, 1 celery, 4 potatoes, 1 onion, 1/4 cabbage,

3 tablespoons of oil, 1 bundle of parsley, croutons, salt, pepper


The vegetables are cleaned, washed and boiled in salted water. After they have been thoroughly boiled, drain, and puree them. Mix the puree with the soup in which they cooked, and bring it back to boil for another 5 minutes.

Then add the oil, finely chopped greens and season with salt and pepper. It is served with croutons.

(Saint John Monastery)