Potage aux Legumes Dhiver

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Salt and pepper (to taste)
• Vegetable broth (6 cups)
• Bay leaf (1)
• Thyme (1 teaspoon)
• Garlic (2 cloves, minced)
• Leek (1, sliced)
• Turnips (2, peeled and diced)
• Potatoes (2, peeled and diced)
• Celery (2 stalks, diced)
• Carrots (2, diced)
• Onion (1, chopped)
• Olive oil (2 tablespoons)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, celery, potatoes, turnips, leek, and garlic. Cook until the vegetables start to soften, about 5 minutes.
3. Add the thyme, bay leaf, vegetable broth, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30 minutes, or until the vegetables are tender.
4. Remove the bay leaf and discard.
5. Using an immersion blender or a regular blender, puree the soup until smooth.
6. Return the soup to the pot and heat over low heat until warmed through.
7. Serve hot, garnished with fresh parsley.