How to cook
The onions, celery stalk, garlic and tomato (peeled) are blended into a smooth mixture in a blender.
Peel the carrots and parsnips and cut them into small cubes and the potatoes into larger ones.
The parsley and celery leaves are chopped and the parsley stalks are preserved.
Heat the fat over medium heat and simmer the blended vegetables in it with a little salt until they thicken. Add the carrots and parsnips, fry them for a minute or two and pour about 7 cups of water. Boil for 15-20 minutes and add the potatoes. Add water.
After another 15 minutes, add the rice, which has been washed from the starch in advance and half of the chopped fresh celery and parsley leaves plus the vegetable spice. The soup is boiled for another 20 minutes.
Beat the flour in the soy milk with a pinch of salt. Pour it into the soup, season with black pepper and lovage and boil it for another 5 minutes, until it thickens slightly and isn't as clear. Of course, if you prefer it clear, you can avoid the flour and milk.
Serve the potato soup hot, sprinkled with the remaining green chopped leaves.
Enjoy your meal!
The lean potato soup with parsnips is ready.