Light Duck Soup With Vegetables

Prepraration:

1. Place the duck soup set in a pot with the chopped carrot, celery, bay leaf, thyme, parsley, black pepper and 2-3 liters of water.
    
2. Cook for about an hour, using kitchen paper instead of a lid, cut into the shape of the pot and a 2cm hole in the middle.
    
3. Then take out the duck meat and bones, and remove the herbs (bay leaf, parsley and thyme).
    
4. Separate the meat from bone and return it back to the pot with the broth. Finely chop the potatoes and add them too.
    
5. Cook for about 20 more minutes and remove from heat. Finally, finely chop the parsley and sprinkle on top.