Vegetable soup with beet and watercress

Ingredients

• 1 potato
• 2 onions
• 2 carrots
• 2 turnips
• 2 celery stalks
• 1.7 liters water
• 3-4 thick beet slices
• 1 dozen sprigs watercress
• 1 dozen sprigs parsley
• 1½ teaspoons salt
• 2 tablespoons pearl barley
• 30 g vegan butter

Missing an ingredient?

• What to use instead of pearl barley
• What to use instead of onion
• What to use instead of vegan butter
• What to use instead of turnip
• What to use instead of potatoes
• What to use instead of parsley
• What to use instead of carrots

Instructions

1. Melt the vegan butter in a pot and fry the sliced onion for 5 minutes.
2. Add the rest of the ingredients, with the vegetables cut up, and cook for an hour and a half.
3. Strain it before serving. If you like, cook a carrot and a turnip cut into thin strips separately and add them at the end.

Nutrition facts

Approximate, per serving (about 431 g). Calculated with data from USDA FoodData Central.