Saint Nicholas Soup

6-8 servings


2 oz butter4 potatoes
 2 leeks or onions½ medium head white cabbage  
4 medium sized carrots1 tsp salt to taste
3 turnips4l water

To serve: Croutons, fresh herbs


  1. Wash and peel the vegetables. Slice them into small pieces.
  2. Melt the butter into a large soup pot. Add the vegetables and salt and stir a few times. Turn off the heat, cover the pot, and let it rest for about 15-20 minutes.
  3. Add the water and bring the soup to a boil. Reduce the heat to medium-low, cover the pot, and allow the soup to cook slowly for about 30-40 min, stirring from time to time.
  4. When the soup is done, blend all of it until it becomes creamy and even.
  5. Serve hot, adding some croutons to each bowl and sprinkling parsley or similar herb on top.