Vegetable Soup (Base for Dishes)

Grate the carrots, celery, and parsley root using a large grater. Cut the leek lengthwise into quarters, then into pieces approximately 0.5 cm thick. Finely chop the onion, mushrooms, and tomatoes. Roughly chop the fresh parsley.

In a spacious pot, heat the oil over medium-high heat. Add the grated carrots, celery, and parsley root. Sauté for 2 minutes, stirring frequently. Reduce the heat to medium, add the leek, onion, mushrooms, and tomatoes, and continue to sauté for 8 minutes, stirring often.

Pour cold water over the vegetables and bring to a boil. Reduce the heat, and using a skimmer, remove the foam formed on the surface. Add the fresh parsley, thyme, salt, and the rest of the spices. Reduce the heat to minimum and let it simmer slowly, uncovered, for 45 minutes. Important: do not stir the soup!