Preparation
- Wash and clean ¼ of carrots, leek and celery and cut into slices approx. 5 mm thick and set aside.
- Wash, clean and roughly chop the remaining vegetables.
- Peel and roughly dice the garlic.
- Halve the onion with the skin.
- Heat the oil in a large pot and fry the onion with the cut side.
- Add the garlic and coarsely chopped vegetables, fry briefly and fill up with water.
- Add the spices and simmer gently for 60 minutes.
- Pour the vegetable stock through a sieve and season to taste.
- Return the soup to the pot, add the carrot slices and cook for 5 minutes.
- Add the leek and celery slices and cook for another 2-3 min (vegetables should be firm to the bite).
- Serve with LEIMER baked peas and chive rolls.
