Field Salad Soup

Ingredients

• 100 g Celery Root
• 200 g waxy potatoes
• 1 Shallot
• 1 Garlic clove
• 2 tbsp olive oil
• 1000 ml vegetable broth
• 200 g field salad
• 1 handful basil
• 1 stalk lemon balm
• Salt
• Pepper

Instructions

1. 1.

   Peel and dice the celery root, potatoes, shallot, and garlic.

2. 2.

   Heat oil in a pot. Sauté the diced vegetables over medium heat for 5 minutes.

3. 3.

   Add the broth and simmer gently for about 15 minutes.

4. 4.

   Meanwhile, wash and dry the salad. Rinse basil and lemon balm, shake off excess water, and pluck leaves. Add the salad and herbs to the soup and blend until smooth. Season with salt and pepper.