Clear soup


  • 1 pound Root vegetables
  • 1 Onion
  • 1 Tablespoon Olive Oil
  • ½ gallon Water
  • 1 large Bay Leaf or 2 small
  • a few Parsley Sprigs
  • ¼ Teaspoon Nutmeg
  • 7 Juniper Berries
  • 10 Black Peppercorn
  • Lovage, Allspice or Celery Seeds optional
  • Salt to taste


    step 1

    Rinse your root vegetables to get rid of impurities. Cut them into chunks and slice onion

    step 2

    Heat up a large soup pot with the oil and saute onion slices.

    step 3

    Stir in the vegetables and saute for a short time to bring out the flavors.

    step 4

    Add the water and season with bay leaves, nutmeg, black peppercorn, and juniper berries. You can also season with lovage, celery seeds, and allspice seeds if you have any.

    step 5

    Bring the soup to a boil, and give it a quick stir. Keep on a steady medium heat setting.

    step 6

    Cook and reduce soup, it will infuse all the more over time. This can take 60-80 mins.

    step 7

    Season with salt when it's done cooking.

    step 8

    Strain soup with a fine sieve or cheesecloth. We use the veggies in another dish

    step 9

    Bring the strained soup back to the heat. Keep it hot until serving time.

    step 10

    Serve as is or with dumplings or noodles