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Vegetable soup with thyme

updated

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Ingredients for 4 servings:

  • 1 bunch of soup vegetables (celeriac, leek, carrots)
  • 4 small potatoes
  • 1 small savoy cabbage
  • 1 bay leaf
  • 1 garlic clove(s)
  • 750 ml vegetable stock
  • 1 pinch(s) of thyme, or 1-3 stalks of thyme
  • e.g. Parmesan
  • salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

simple, quick, delicious

First, clean the soup vegetables, savoy cabbage, and potatoes, peel the potatoes, and cut everything into large cubes. Heat the oil in a large pot. Sauté the potatoes and vegetables. Deglaze with the vegetable stock. Add the bay leaf, garlic, and thyme and simmer. Once the savoy cabbage and potatoes are tender, season to taste with salt and pepper. Sprinkle with a tablespoon of Parmesan cheese to serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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