Rinse your root vegetables to get rid of impurities. Cut them into chunks and slice onion.
Heat up a large soup pot with the oil and saute onion slices.
Stir in the vegetables and saute for a short time to bring out the flavors.
Add the water and season with bay leaves, nutmeg, black peppercorn, and juniper berries. You can also season with lovage, celery seeds, and allspice seeds if you have any.
Bring the soup to a boil, and give it a quick stir. Keep on a steady medium heat setting.
Cook and reduce soup, it will infuse all the more over time. This can take 60-80 mins.
Season with salt when it's done cooking.
Strain soup with a fine sieve or cheesecloth. We use the veggies in another dish (vegetable mash, casserole dish,...)
Bring the strained soup back to the heat. Keep it hot until serving time.
Serve as is or with dumplings or noodles (see post for ideas).
Video
Notes
Root vegetables can be a combination of fresh carrots, celery root, parsley root and leeks
You can also add a few leaves of lovage (fresh, frozen or dried), 1 teaspoon of celery seeds or a 3-5 allspice seeds.