Vegetable soup

Ingredients olive oil 1 onion 2 cloves garlic 1 feta (30 g) celery root 700-800 ml of water 170 g of broccoli 170 g cauliflower 170 g zucchini 1 teaspoon salt 1 tablespoon pepper parsley

Preparation 1. Saute finely chopped onion, garlic and celery in heated olive oil. Pour water and when it boils, add broccoli and cauliflower separated into flowers, zucchini cut into rings, salt and pepper (a total of 500 g of vegetables). Cover and cook over low heat until everything is soft. Then mix the vegetables in the soup with a stick mixer, sprinkle the soup with parsley and serve.