Soup of the week Recipe

Sauté Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute.

Add Remaining Vegetables

Add the diced carrots, celery, and potatoes to the pot. Stir to combine and let cook for another 5 minutes.

Simmer the Soup

Pour in the vegetable broth and canned tomatoes. Add the thyme, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes, or until vegetables are tender.

Finish and Serve

Remove the bay leaf and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.