|Carrots||1 Bunch (100 gm)|
|Beetroot||1 Bunch (100 gm) (with leaves)|
|Spanish onions||1 Pound|
|Water||6 Cup (96 tbs)|
1. Wash all the vegetables and cut it into fine pieces.
2. In a pan, take 6 cups of water. Add vegetables.
3. Cook it for one hour over a slow flame. Strain.
4. Let it stand for 15 minutes, then serve.
5. Serve Celeriac Soup with toasted bread crumbs.