Vegetable Sauce

For the vegetable sauce, first wash and cut the carrots. Sauté them in a large pot with hot oil. Meanwhile, wash and cut the other vegetables and put them in the pot in this order: first the onion, then the beet, which must be cut comparatively very small, then the celery and then the leek.

Then pour the soup, remove the skin and seeds from the tomatoes and add them.

Simmer this mixture for about 30 minutes with salt, pepper, celery greens and all herbs except basil.

The apple is added relatively close to the end, peeled and cored.

When everything is soft, puree the vegetable sauce.

At the very end, puree the basil briefly.

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