Ingredients:
3 sticks leek
2 carrots
2 beetroots
350 g. pumpkin
2 sprigs celery
1/4 cabbage
2 potatoes
50 g. butter
Black pepper
Salt

Preparation and serving:
Cut fine the leek, using only the white part of the sticks and the tender part of the green. Chop fine the celery. Dice the carrots, the beetroots, the peeled pumpkin and the peeled potatoes. Cut fine the cabbage. Saute the leek, celery, carrots and the beetroots at low temperature in 30 g. of the butter. When they start getting tender add 2 L boiling water. Flavor with the salt and the pepper and leave it ti simmer for 1 hour. Then add the cabbage, pumpkin and the potatoes and leave it to simmer for 30 minutes. Then add the rest of the butter and remove from the heat.
Serve hot.

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