Clean the parsley roots and chop coarsely. Rinse, dry and coarsely chop the kitchen herbs. Peel and rinse the potatoes and cut into cubes.
Bring the vegetable soup to a boil, pour in the vegetables and herbs, add a teaspoon of anise powder and simmer gently at a low temperature for about eight minutes.
At the end, season again with anise powder, white pepper and salt. Leave the soup to infuse for one night if possible.
Grind the soup thoroughly, reheat it briefly but do not let it bubble anymore and season it again. Divide soup evenly among plates and refine each unit with one to two tablespoons of sour cream or crème fraiche.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything at hand!
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