Makes 3-4 servings
- 1/2 leek
- 1/3 rutebege
- 1 sweet potato
- 2 carrots
- 3 small potatoes
- 1/2 red onion
- Bay leaf
- Vegetable stock
Cut all the vegetables in small pieces.
Boil about 1,5 liters of water, add the stock and bay leaf.
Let all the (except leek and chili) vegetables simmer for 15 minutes, or until tender.
Add leek and chili the last 5 minutes.
Serve hot with bread or flatbread.