Boil root vegetables using  carrot, 1 parsley root, 1 celery root, 1 leek, 1–2 onions, and 5–10 black peppercorns. Strain the bouillon. Discard the seeds and juice of 3–5 very ripe tomatoes and chop the flesh fine. Place in a saucepan, add 2–3 spoons nut oil, and stew until tender, but do not let the tomatoes burn. Stir in ½ spoon flour, cover with a little bouillon, and boil thoroughly. Rub through a colander and add as much bouillon as necessary. Add ½ glass pearl barley boiled separately and whiten with almond, walnut, or coconut milk. Serve with croutons.