Potée de Légumes Printemps

Ingredients

Olive oil

2 tablespoons

Onion

1, chopped

Garlic

2 cloves, minced

Leeks

2, sliced

Carrots

2, sliced

Potatoes

2, diced

Green beans

1 cup, trimmed and cut

Peas

1 cup, fresh or frozen

Cabbage

2 cups, shredded

Vegetable broth

6 cups

Thyme

2 teaspoons, dried or 1 tablespoon fresh

Bay leaves

2

Salt

to taste

Pepper

to taste

Fresh herbs (parsley, chives, or dill)

for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic to the pot. Sauté for 3-4 minutes until fragrant and translucent.
3. Stir in the sliced leeks and cook for an additional 2-3 minutes until softened.
4. Add the sliced carrots, diced potatoes, green beans, peas, and shredded cabbage to the pot. Mix well to combine.
5. Pour in the vegetable broth and add the bay leaves and thyme. Stir to incorporate.
6. Season with salt and pepper to taste.
7. Bring the pot to a boil, then reduce the heat to low. Cover and let it simmer for about 45 minutes, or until all the vegetables are tender.
8. Remove the bay leaves before serving.
9. Serve the Potée de Légumes Printemps hot, garnished with fresh herbs for a pop of color and flavor.