Potée de Légumes

Ingredients

• Olive oil (2 tablespoons)
• Onion (1 large, chopped)
• Garlic (3 cloves, minced)
• Leeks (2, chopped)
• Potatoes (2 large, diced)
• Carrots (2, sliced)
• Turnips (2, peeled and diced)
• Cabbage (1/2 head, chopped)
• Thyme (1 teaspoon, dried (or 2 sprigs fresh))
• Bay leaves (2)
• Vegetable broth (6 cups)
• Salt (to taste)
• Pepper (to taste)
• Fresh herbs (such as parsley or basil) (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onions and minced garlic, sautéing until they become translucent, about 5 minutes.
3. Stir in the chopped leeks and cook for an additional 2 minutes, allowing their flavors to meld.
4. Add the diced potatoes, sliced carrots, diced turnips, and chopped cabbage to the pot. Sprinkle in the bay leaves and thyme, then season with salt and pepper. Stir well to combine all the vegetables.
5. Pour in the vegetable broth, bringing the mixture to a boil.
6. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 45 minutes, or until the vegetables are tender and the flavors have melded beautifully.
7. Remove the bay leaves and adjust the seasoning if necessary, adding more salt and pepper to taste.
8. Serve hot in bowls, garnished with fresh herbs for a burst of color and flavor.