Ingredients:

Small red potatoes- 10

Carrots- 2 medium sized

Celery ribs- 2

Onion- 1

Leek -1

Green beans- 2 handful

Tarragon- 1Tbsp chopped

Ground pepper and Kosher salt to taste

Preparation:

Cut all vegetables into medium sized pieces. In a large pot, combine water with potatoes, carrots, celery, onion and leek and bring to boil. Add salt and cook for about 30 minutes over low-medium heat. Add green beans and cook until tender. Stir in parsley and tarragon, puree the mixture in a blender and bring it to boil again for few minutes. Season with pepper and salt. Serve hot or warm.