For 7-8 servings: 3 large onions 2 carrots 2 potatoes 1 parsnip 1 small celery root 100 g green beans 100 g cauliflower 100 g  peas 1 small zucchini 1/2 kg tomatoes, peeled and finely chopped / 1 can (400g) diced tomatoes 3 l water juice from 1 lemon, to taste 1 bunch of lovage, finely chopped 2-3 tablespoons olive oil salt and pepper, to taste Finely dice all the vegetables. In a big souppan cook for 5 minutes the onions and the green beans in 3 l water than add the rest of the vegetables. Cook for another 5-6 minutes than add the tomatoes. When the vegetables are done add the lemon juice, salt and papper to taste. Garnish with lovage. You can serve
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For 3 servings: 200-250 g nettles, washed 3 potatoes, sliced 1 large carrot, sliced 1 onion, chopped 1 small parsnip, sliced 3 cloves of garlic, mashed salt and papper, to taste In a souppan put the vegetables and a little water (enough to cover). Cook for 5 minutes and than add the nettles. When the vegetables are cooked add the ​​garlic and cook for another 2-3 minutes. Puree the soup with a blender / food processor until smooth. Add salt and pepper to taste and garnish with olive oil. Note: Pick the nettles early in the spring (march/april) when the plant is very young. Pick only the tips and use gloves. The nettles are  tasty, nutritious and absolutely free! Pentru 3
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For 4 servings: 1/2 kg asparagus, chopped 1 large onion, chopped 250 g vegetable cream/250 ml unsweetened soy milk 1-4 tablespoons flour a handful  frozen peas (optional) 1 carrot, finely sliced (optional) parsley, finely chopped, to garnish salt and pepper Cook the asparagus and the onion in 1 l water, for about 10 minutes. Remove from the heat and blend with a hand blender until smooth. Add the peas and the carrots and simmer for another 5 minutes. Separately, mix the vegetable sour cream with a tablespoon of flour (or the soy milk  with 4 tablespoons flour) and pour over the soup. Let it cook for 3-4 minutes, until thick. Add salt and pepper to taste. Garnish  with parsley and a little olive
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