Gather the vegetables for this INTERCONTINENTAL SOUP, featuring potatoes from the Americas and their European counterparts, parsnips.

Bring the saved fish broth to a boil—in my case, cod broth from last night. Slice the leek into 1/2-inch (about 1.3 cm) rounds with a sharp knife.

Once the broth is boiling, add the leek.

Slice the carrots into 1/2-inch (about 1.5 cm) rounds.

Chop the curly cabbage.

Add the cabbage and carrots to the pot after the leek has boiled for a few minutes. Stir, cover, and let cook.

Now, take the first potato and cut it into quarters, then slice into 1/4-inch (about 6-7 mm) pieces. This helps them break down and thicken the soup.

Add these potato pieces to the pot.

Cut the remaining potatoes in half, then slice into pieces twice as thick as the first ones.

Slice the parsnips into rounds twice as thick as the carrot slices.

Add the rest of the potatoes to the pot.

Measure out the lentils.

After the potatoes have boiled for about 6 minutes, add the lentils to the pot.

Meanwhile, grind a mix of white, green, red, and black pepper and add to the pot. Taste and adjust the salt as needed.

Check the potatoes with a fork; when they’re just tender but still a bit firm in the center, add the lentils, stir, cover, and turn off the heat.

Let the soup sit for about 10 minutes off the heat.

Serve and enjoy.

Dig in and savor.