Potage aux Legumes

Ingredients

• Olive oil (2 tablespoons)
• Onion (1, diced)
• Garlic (2 cloves, minced)
• Carrots (2, diced)
• Potatoes (2, diced)
• Celery (2 stalks, diced)
• Green beans (1 cup, cut into 1 inch pieces)
• Peas (1 cup)
• Corn (1 cup)
• Tomatoes (2, diced)
• Vegetable broth (6 cups)
• Bay leaf (1)
• Thyme (1 teaspoon, dried)
• Salt (to taste)
• Pepper (to taste)
• Fresh parsley (for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and minced garlic to the pot and sauté until the onion becomes translucent.
3. Add the diced carrots, potatoes, celery, green beans, peas, corn, and tomatoes to the pot and stir well to combine with the onion and garlic.
4. Pour in the vegetable broth, and add the bay leaf and thyme. Season the soup with salt and pepper according to your taste.
5. Bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer for about 30 minutes, or until the vegetables are tender.
6. After simmering, remove and discard the bay leaf.
7. Use an immersion blender or a regular blender to puree the soup until it is smooth. If using a regular blender, be sure to allow the soup to cool slightly before blending to avoid a hot mess, and blend in batches if needed.
8. Return the soup to the pot and heat it over low heat until it is warmed through.
9. Serve the soup hot, garnishing each bowl with a sprinkle of fresh parsley.