Peel the carrots, kohlrabi, potatoes and shallots and cut them all into bite size pieces.
Rinse and slice the celery.
Heat the oil in a sauce pan and sauté the vegetables together briefly. Add the broth, spices, lovage and parsley, season with salt and pepper and simmer for 15 minutes over medium heat. Season the soup again with salt and pepper and serve in deep plates or bowls.