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.