Vegetable Broth

Recipes for “red noses” Onion remove the peel and finely chop. Clean, rinse and chop the remaining vegetables. Rinse the parsley, shake dry, pluck the leaves from half and chop finely. Heat half the oil in a saucepan and sauté the vegetables. Pour in water. Add salt and paradeis pulp. Pour in the parsley stalks. Let everything boil, cover with lid and simmer at low temperature for about 20 minutes. Pour through a sieve, add the remaining oil. Sprinkle with chopped parsley.

Drink from the cup.

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