Wash and peel the vegetables well. Grate carrots and celery root, leeks on a coarse grater and add corn.
Pour 2-3 tablespoons of sunflower oil into a saucepan (2.5 liters) with a thick bottom, put the prepared vegetables, add salt (the vegetables will quickly let the juice and will not burn) and pepper, simmer on low heat for 7-10 minutes.
Cut potatoes into cubes, rinse in cold water from excess starch. Disassemble the cauliflower into small inflorescences. Add potatoes and cauliflower to the stewed vegetables, stir, and simmer under the lid for 3-5 minutes.
Then add the lentils and dried parsley, mix.
Pour boiling water or vegetable broth (1.5 liters), add salt to taste.
Bring the soup to a boil on low heat for 10-12 minutes.
