Celebrate the end of blackberry season and the beginning of fall with this chunky vegetable soup.

Cube and boil in soup pot until almost tender in salted water or vegetable broth:

1 # potatoes

1 celeriac

While the root veggies boil….

Mince & sauté with olive oil:

2 onions

½ head garlic

Add sliced eggplant, zucchini, and carrots to the pan. Season with black pepper, paprika, thyme, and marjoram. Sauté lightly, then combine with celeriac and potato soup pot.

Coarsely chop parsley; add it when the root vegetables are tender, about 5 minutes before serving.