Vegan | Vegetarian

450 g rutabaga

1 carrot

50 g celeriac

20 g parsley root

100 g leek

300 ml vegetable stock

1 tbsp rapeseed oil

salt

bay leaf (dried)

Juniper berry

Oregano

1. Peel and chop the vegetables.

2. Crush the juniper berries and put them in a spice bag with a bay leaf.

3. Sauté the rutabaga in a pot with oil.

4. Add the rest of the vegetables and sauté.

5. Add the vegetable stock, a little salt and the spice bag.

6. Sauté at reduced heat until the vegetables are tender.

7. Remove the spice bag, chop everything with a blender and then garnish with oregano.

Energy 100 kcal | Protein 3 g | Carbohydrates 12 g | Fibre 6 g | Fat 4 g