Finely chop the onion and the leek.
Cut the mushrooms into pieces.
Cut the potatoes, the carrots, the zucchini and the celery root into cubes.
Separate the florets of the broccoli
And chop the cabbage finely as you would for a salad.
Sauté the onion and the leek in a pot with a little oil.
Add the mushrooms and sauté until they absorb all their liquids.
Add the potatoes, the carrots, the zucchini and the celery root, sauté for a while, then, stir in the wine.
When it evaporates add water and the leaf celery sprigs.
When the potatoes and the carrots get slightly tender (in about 15' because you have chopped everything in small pieces) add the broccoli.
Add the cabbage and the orzo 2-3 minutes later.
As soon as the vegetables boil add lemon, raw olive oil and season with salt and pepper.
