Clean and peel all the vegetables and cut them in small pieces.
Heat the rapeweed oil in a pot. Sauté the garlic, thyme and rosemary a little, but not enough to discolor it. Then add all the vegetables and sauté.
When the vegetables have softened up a little, add the beer and broth or water to cover. Let the soup simmer 20-25 minutes, season it with salt and pepper.
Poach the eggs in water 2-3 minutes. Add parsley or another herb at the last minute. Serve the soup with poached eggs and dark bread or a little stale bread gratinated with cheese.