Potage aux Legumes

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Thyme - 1 teaspoon
• Bay leaf - 1
• Vegetable broth - 6 cups
• Tomatoes - 2, diced
• Corn - 1 cup
• Peas - 1 cup
• Green beans - 1 cup, chopped
• Garlic - 2 cloves, minced
• Onion - 1, diced
• Celery - 2 stalks, diced
• Potatoes - 2, diced
• Carrots - 2, diced

Instructions

1. In a large pot, heat some olive oil over medium heat.
2. Add the diced onion and minced garlic. Sauté until the onion is translucent.
3. Add the diced carrots, potatoes, celery, green beans, peas, corn, and tomatoes. Stir well.
4. Pour in the vegetable broth and add the bay leaf and thyme. Season with salt and pepper.
5. Bring the soup to a boil, then reduce the heat and simmer for about 30 minutes, or until the vegetables are tender.
6. Remove the bay leaf and discard.
7. Using an immersion blender or a regular blender, puree the soup until smooth.
8. Return the soup to the pot and heat over low heat until warmed through.
9. Serve hot, garnished with fresh parsley.