Ingredients for soup:

Vegetables rinse well, brush. On a large grater grate carrots and celery root, leeks and corn on the cob-cut into rings. In a pan (2.5 litres)with a thick bottom pour in 2-3 tbsp of sunflower oil, put the prepared vegetables, lightly sunflower (vegetables will quickly give juice, and won't burn)and pepper, simmer on low heat 7-10 minutes.

Cut potatoes into cubes, rinse in cold water from the extra starch. Cauliflower disassemble into small florets. Steamed vegetables add the potatoes and cauliflower, stir, stew under the lid for 3-5 minutes.

Next, add the lentils and dried parsley, stir.

Pour boiling water or vegetable broth (1.5 liters), add salt to taste. Bring soup to readiness on low heat 10-12 minutes.

Serve hot with dried bread or "linseed" bread rolls. http://www.povarenok .ru/recipes/show/124 233/ Bon appetite!!!