For the vegetable soup, sauté the finely chopped onion in a little oil until translucent. Cut the carrots and parsnips into small pieces and fry them well. Chop the parsley and sauté briefly.
Add the frozen peas and salt. Pour in water. Cut the potatoes into small cubes and add. Cook until soft.
Preparation Tip:
For the vegetable soup, use different types of carrots or, in general, just vegetables of your choice and season. The more colorful, the better.
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