1 medium celery root, if available
(if not, 3 to 4 celery branches (i.e., pascal))

1 medium parsley root (rarely available; may be omitted)

2 small or one large leek (if not available, use 2 small onions instead)

2 medium onions

garlic to taste
(may also be squeezed raw into the hot soup instead of cooking it)

small amount of parsley

1-1/2 pounds tomatoes (or more, if desired)

1 pound potatoes

Wash and scrub vegetables and cut into slices or 1/2-inch cubes.
Put in large pot, add water to just cover vegetables, bring to a boil,
then cook slowly on low heat for 1-1/2 to 2 hours until all the
vegetables are soft.

1 lb. potatoes
2 bulbs fennel
2 leeks
2 Granny Smith apples
1 tsp. sugar (optional)
1 tart eating apple

Peel and dice the potatoes, trim and chop the fennel, slice the leeks, and
core and chop the apples into small pieces. Put these ingredients into a
pot and cover with water. Bring to a boil, turn down the heat and simmer
gently until potatoes and fennel are cooked. Puree (with electric blender
or food mill). Add the chopped apples to the pureed soup. Serve immediately.
Variation: Omit apples, if you wish. 

2 large carrots
2 large onions
4 sticks celery
1 lb. potatoes
2 cloves garlic
parsley

Slice the carrots, roughly chop the onions and slice the celery. Peel and
chop the potatoes and crush the garlic. Put all into a large pot and cover
with water. Bring to a boil. Turn down the heat and simmer gently for
45 minutes. Puree (with electric blender or food mill). Garnish with
parsley and serve immediately. 

1 large onion
3 large cloves garlic
1 lb. squash ( or pumpkin)
4 large red bell peppers
1 lb. tomatoes, chopped
thyme
fresh green herbs (2 small bay leaves, fresh parsley or cilantro)

Chop the onion and crush the garlic. Peel and chop the squash into
small chunks. Seed the peppers and chop into small pieces. Put it all into
a pot and cover with water. Bring to a boil. Turn down the heat and add
the chopped tomatoes, thyme and bay leaves. Simmer gently for no longer
than 20 minutes. Puree (with electric blender or food mill). Serve
immediately, garnished with fresh green herbs of your choice. 

2 medium beets, unpeeled
1 large onion
1 medium carrot
2 large tomatoes
red cabbage leaves, chopped
1 bay leaf
water
1 tbsp. apple cider vinegar
juice of 1/2 lemon
herbs
yogurt
parsley

Chop beets, onion, carrot and tomatoes, without peeling ( except for the
onion!). Put into a large pot. Add chopped cabbage leaves and bay leaf.
Cover with water and add apple cider vinegar, lemon juice and herbs.
Bring to a boil, then lower heat and simmer gently for about 1 hour.
When cooked, puree (with electric blender or food mill), serve with a
swirl of yogurt and garnish with parsley. 

1 small green (or white) cabbage
2 leeks
2 potatoes, peeled
2 onions
2 sticks celery
1 clove garlic
yogurt
parsley, chopped

Coarsely chop the vegetables. Put in a pot and cover with water. Bring to
a boil, lower the heat and simmer until vegetables are tender. Puree
(with electric blender or food mill). Serve hot with swirls of yogurt and
garnished with chopped parsley. 

1 medium onion
6 oz. potato
1 lb. broccoli
bay leaf
yogurt

Peel and chop the onion and potato. Trim the broccoli and cut into florets.
Keep a few florets to one side and put the rest into a pot with the chopped
onion, potato and bay leaf, and cover with water. Bring to a boil and
simmer for 20 minutes. Add the other florets and simmer for an additional
10 minutes. Remove the bay leaf. Take the whole florets from the soup and
put onto a hot plate. Put the rest of the soup through the food mill. Add
the other cooked florets. Reheat the soup gently. Serve immediately with
a swirl of yogurt. 

1 lb. carrots
8 oz. onions
8 oz. potatoes
juice of 1 orange
a pinch of thyme

Chop the vegetables and put them into a pot with the orange juice and
the thyme, and cover with water. Bring to a boil, then simmer until
vegetables are tender. Puree (with electric blender or food mill). 

1 large cauliflower
1 onion
1 celery stick
10 oz. yogurt
parsley, chopped

Trim the cauliflower and break into small florets. Chop the onion and
slice the celery. Put into a pot and cover with water. Bring to a boil,
lower the heat and simmer gently for 30 minutes. Puree (with electric
blender or food mill). Stir in the yogurt. Reheat gently before serving.
Garnish with chopped parsley. 

1 lb. celery
1 lb. carrots
8 oz. sweet apples (Pink Lady or Gala)
dill ( or lemon grass)
celery leaves, chopped

Slice the celery, dice the carrots and chop the apples. Put into a large pot
and cover with water. Bring to a boil, lower the heat, add the dill (or
lemon grass) and simmer for 40 minutes. Puree (with electric blender or
food mill). Serve immediately and garnish with chopped celery leaves.  

1 small celery root
1 medium leek
2 oz. Swiss chard
apple cider vinegar (or lemon juice)
parsley

Scrub and chop the celery root and leek and tear the Swiss chard into
small pieces. Put into a pot with apple cider vinegar (or lemon juice)
and cover with water. Bring to a boil, turn down the heat and simmer
until the vegetables are soft. Puree (with electric blender or food mill).
Serve hot or cold and garnish with parsley. 

3 sticks celery
1 large potato, peeled
1 large onion
1 large green bell pepper
1 bay leaf ( or a pinch of ground bay leaf)
4 ears of corn
parsley, chopped

Dice the celery, potato and onion. Remove the seeds from the pepper
and dice the flesh. Put into a pot with the bay leaf and cover with water.
Simmer gently until the vegetables are almost cooked. Slice the corn
from the cobs and add to the soup. Cook slowly until all the vegetables
are soft but not broken (about 5 minutes.). Sprinkle with the chopped
parsley and serve.  

1 medium potato, peeled
1 medium onion
1 medium leek
white cabbage, chopped
4 tsp. dried dill
chives, chopped

Chop the potato, onion and leek. Put into a pot with the chopped
cabbage and cover with water. Bring to a boil, turn down the heat and add
half the dill. Simmer gently until the potatoes are cooked. Puree (with
electric blender or food mill). Add the rest of the dill and reheat gently,
Garnish with chopped chives and serve immediately. 

1 large onion
1/2 small celery knob
2 stalks celery
2 large potatoes
1 leek
parsley
2 quarts water

Dice all vegetables. Place vegetables, parsley, and water in covered
saucepan and bring to boil. Lower heat and cover. Simmer 1-1/2 to 2
hours. Mash through food mill. 

2 medium onions
1 medium white ( or green) cabbage
2 cloves garlic, crushed
2 medium tomatoes
1 tbsp. sugar
juice of 1 large lemon
3 oz. raisins
1 qt. water

Slice the onion and sweat gently in a little water for a few minutes until
it starts to soften. Cut the cabbage into thin strips and add to onion,
mixing well. Add crushed garlic. Chop the tomatoes and add together with
the sugar, lemon juice, raisins and water. Bring to a boil and simmer until
the cabbage is al dente (about 10 minutes). Serve this hearty soup as a
main dish with bread followed by fruit for dessert.  

1 lb. tomatoes
1 carrot
1 stick celery
1 onion
1 red bell pepper
little orange juice
yogurt

Chop tomatoes, carrot. celery and onion. Seed pepper and chop. Put all
into a large pot and cover with water. Bring to a boil. tum down the heat
and simmer until vegetables are tender. Puree (with electric blender or
food mill). Add the orange juice. Reheat gently. Add a swirl of yogurt
before serving. 

2 large tomatoes
1 medium onion
2 medium potatoes
1 tsp. wine vinegar
small bay leaf

Dice all vegetables. Place all ingredients in covered saucepan, cover with
water and cook over low flame for 35-40 minutes. Mash through food mill
and serve hot. 

Future recipe