Sopa Juliana

Warm a little olive oil and sweat leek, celery, carrot, turnip, and cabbage just until glossy.

Add the clear broth and simmer gently so the vegetables soften without clouding the liquid.

Stir in the fine potato strips and cook until tender but still visible.

Season with black pepper and salt, then let the soup rest briefly off the heat.

Serve in shallow bowls with parsley scattered over the transparent broth.