How to make
Peel the vegetables and cut each one in half. Wash them and put them in a pot and adding enough water to cover them.
Add salt and leave them to boil, until they're fully cooked. Cut the slices of bread into small cubes, sprinkle with mixed salt and herbs and bake, until they aquire a golden crust.
Liquidize the already cooked vegetables in the boiling water and add the milk.
Distribute the potato soup into bowls, by sprinkling each portion with chopped parsley and some of our aromatic croutons.
