5 carrots
5 potatoes
1 turnip
1 leek
1 onion
2 cloves garlic
1 slice pumpkin
200 g green beans
2 tablespoons olive oil
salt

Wash, clean and finely chop the carrots, 1 potato, turnip, leek, onion and garlic. Put everything into a large saucepan with 2 litres of water. In the meantime, wash and clean the rest of vegetables. Cut them in larger pieces. Make a puree of the cooked vegetables and stir in the other vegetables and allow to cook. Season with salt, drizzle with olive oil and remove from heat when the vegetables are soft.