Potee de Legumes

Ingredients

• Salt and pepper - To taste
• Vegetable broth - 6 cups
• Thyme - 1 teaspoon
• Bay leaves - 2
• Garlic - 3 cloves, minced
• Onion - 1 large, diced
• Cabbage - 1/2 small head, chopped
• Leeks - 2 large, sliced
• Turnips - 2 medium, peeled and diced
• Carrots - 4 medium, peeled and sliced
• Potatoes - 4 medium, peeled and diced

Instructions

1. In a large pot, heat some olive oil over medium heat.
2. Add the onions and garlic, and sauté until they become translucent.
3. Add the leeks and cook for another 2 minutes.
4. Add the potatoes, carrots, turnips, cabbage, bay leaves, thyme, salt, and pepper. Stir well to combine.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce the heat to low, cover the pot, and simmer for about 45 minutes, or until the vegetables are tender.
7. Remove the bay leaves and adjust the seasoning if needed.
8. Serve hot in bowls, garnished with fresh herbs if desired.