The broth can be cooked in advance and this will reduce the time to prepare the soup. I cooked it in 30 minutes. For the broth, I used wings, whole carrots and onions, salt to taste. Prepare the vegetables for the soup. At the Brussels sprouts, I cut the stalk and cut the heads in half. Onions, carrots and turnips cut into small cubes. So the vegetables in the soup will look nice on the plate. I took a high saucepan with a thick bottom, where I will first simmer the vegetables, and then cook the soup. I poured olive oil, warmed it and put the onion, gilded. Then I sent carrots, and in a couple of minutes - turnips.