Ingredients

• 2 carrots, sliced
• 1 big onion, diced
• 1/2 cup celery root, diced
• 1/2 cup green peas
• 1 red bell pepper, diced
• 6 garlic cloves, sliced
• 1 (400 g) can , peeled chopped tomatoes
• sea salt and pepper, to taste
• 1 tablespoon sunflower oil
• 2 tablespoons celery leaves, chopped
• 1 tablespoon dried parsley
• 1 tablespoon dry mixed vegetables (I used my homemade mix, you can find it here , but you can use any healthy, monoglutamate free, vegg)
• fresh parsley, for garnish

Instructions

1. Heat the oil in medium pot.

2. Add diced onion and sauté until golden.

3. Fill two thirds of the pot with water. (6-8 cups of water).

4. Add condiments: salt, pepper, dry parsley, veggie mix.

5. Add sliced carrots, diced celery root, red bell pepper and peas.

6. Let it boil until all veggies are tender. (about half an hour).

7. Add chopped tomatoes, sliced garlic and celery leaves.

8. Let it boil for another 5 minutes.

9. Serve with fresh parsley on top. (Unfortunately I didn’t have any -- ).