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Soup Du Jour Recipe

Inspired by Tonic Seafood & Steak

Time50m

Serves6

chef's seasonal preparation

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Ingredients

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Vegetable Soup Base

2 tbs olive oil

1 cup Onion, chopped

3 tsp Garlic, minced

1 cup Carrots, diced

1 cup Celery, diced

1 cup Zucchini, diced

2 cups Potatoes, diced

6 cups Vegetable broth

2 cups Seasonal vegetables (e.g., green beans, corn, or squash)

2 leaves Bay leaves

1 tsp Thyme, dried

1 tsp Celtic sea salt

to taste black pepper

1 tbs Fresh parsley, chopped

Method

Cooking Instructions

1

Sauté the Base

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until translucent.

2

Add Vegetables

Stir in the diced carrots, celery, zucchini, and potatoes. Cook for about 5 minutes, stirring occasionally.

3

Simmer the Soup

Pour in the vegetable broth and add the seasonal vegetables, bay leaves, thyme, salt, and black pepper. Bring to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until all the vegetables are tender.

4

Final Touch

Remove the bay leaves, stir in the fresh parsley, and adjust the seasoning with additional salt and pepper if needed.

5

Serve

Ladle the soup into bowls and serve hot, garnished with additional parsley if desired.