Simple and delicious soup with lot of veggies. A very hearty, filling soup for dinner/lunch with some bread on the side.
olive oil 4 tsps
onion 1 medium dice
salt to taste
black pepper freshly ground to taste
carrots 2, medium dice
garlic cloves 2, finely chopped
additional vegetables of your choice 2 cups (such as red pepper, cabbage, beans, zucchini, peas), medium dice
bay leaf 1
dried thyme 1 pinch
vegetable broth 4 cups
baby potatoes 10, medium dice
pesto, for garnish
Heat the olive oil in a large saucepan on medium-high.
Add the onion, season with salt and pepper, and cook, stirring occasionally for about 5 minutes.
Add the carrots and garlic and cook, stirring occasionally, until the garlic is fragrant, about 2 minutes.
Add any additional vegetables (such as cabbage etc )and the bay leaf and cook an additional 5 minutes.
Add the broth, potatoes, and any quicker-cooking vegetables (such as peas).
Add thyme and mix well. Let the soup come to a boil, then reduce the heat to low and gently simmer, uncovered until the potatoes can be easily pierced with a fork, about 15 to 25 minutes.
Taste and season with additional salt and pepper as needed.
Serve with a dollop of pesto.