INGREDIENTS
1 or 2 kohlrabi, 1 pink turnip, 2 carrots, 2 celery sticks, 2 leeks, a handful of kale, a slice of pumpkin, 1 or 2 cloves garlic, sage, bay leaves, rosemary, salt, extra virgin olive oil, 1 vegetable cube (optional) to complete the soup: toasted bread or beans or cooked chickpeas.
PROCEDURE
Wash all the vegetables, peel the kohlrabi, the pink turnip and the pumpkin, then cut everything into pieces and cook over moderate heat, adding about a liter of water, garlic and aromatic herbs (tied together with a little sewing thread so as not to lose the rosemary needles). Salt halfway through cooking or put in the dice. Serve the soup hot with a drizzle of oil, toasted good crouton bread and inserting any beans or chickpeas a few minutes before finishing cooking.