Peel, dice and saute carrots, leek, and onion.

Break cauliflower into florets.

Peel and dice potatoes and parsley root.

Cut bean pods into pieces.

Put potatoes into boiling broth or water, cook for 5–10 minutes, add cauliflower, parsley, carrots, leek and onion, pieces of bean pods, and boil until ready, adding spices 10 minutes before the end of cooking.

Put the soup on plates. While serving, sprinkle with fine chopped greens.