INGREDIENTS:

4 carrots

4 potatoes

1 small onion

white part of leek

1 spoon olive oil

parsley

mint

salt

PREPARATION:

Cut up carrots, potatoes and onion into small cubes and boil in salt water. Once they are soft, mash. Cut leek into very thin rings, mix with soup and cook for another 5 minutes. Season with olive oil and add salt if needed. Serve with chopped up parsley and mint.

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