Root Soup

For the root soup, rinse the root vegetables with cold water, peel and dice. Peel and finely chop the onion and garlic, cut the leek into rings. Pluck the thyme leaves from the stem and chop finely.

Heat butter in a saucepan and fry the onions in it until golden. Add the diced vegetables, leek rings, garlic, cumin and thyme and roast well. Deglaze with the white wine and pour the vegetable soup. Cook on medium heat for 7 minutes. Only towards the end of cooking, add the washed chard leaves cut into coarse strips. Add salt and pepper as needed.

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