Bound Vegetable Soup

Wash, clean, peel and cut vegetables (carrots, kohlrabi, …) and potatoes into 1 cm cubes.

Cut runner beans into 2 cm long pieces, divide cauliflower/broccoli into small florets, cook in the order indicated until soft, one after the other in 1 1/2 liters of water. Add peas and cook briefly.

Toast flour in hot butter until golden and add to soup (whisk well).

Season to taste with soup seasoning and salt – add parsley before serving.

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