• Potatoes – 5 PCs.
  • Corn – 1 Bank
  • Mushrooms – 5 PCs.
  • Carrot – 1 PC.
  • Pumpkin puree – 250 g
  • Onion – 1 piece
  • Parsley
  • Salt and pepper – to taste


  1. Arm products to use. Wash and clean the vegetables.
  2. Cut into rings leeks and parsley root.
  3. Clear bulb white onion, and dice.
  4. Grate raw carrots on a fine grater.
  5. Saute onions and carrots in a pan with vegetable oil.
  6. To the onions and carrots, add chopped parsley root and leeks. Continue to sauté the vegetables, stirring occasionally, until tender.
  7. Cut potatoes into large bars. Enter the water in the pan, and start cooking.
  8. Slice the mushrooms and send them to stew together with potatoes. Cook vegetables until tender.
  9. Add to the pan with the cooked vegetables, boiled vegetables and pumpkin puree. Then pour a half can of corn. Whisk the mixture with a blender. Add required amount of salt and pepper.
  10. Put the remaining corn into the soup and mix thoroughly. To give the soup a "texture", you can finely chop the onion and add it in mass.
  11. Before serving, garnish the soup with a slice of mushroom and a sprig of parsley.