Winter Vegetables Soup
Ingredients:
2 tbsp olive oil or unsalted butter
1 medium onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
2 medium carrots, diced
1 medium parsnip, diced
1 medium turnip, peeled and diced
2 medium potatoes (Yukon Gold or Russet), peeled and diced
1 small sweet potato, peeled and diced (optional)
1 cup butternut squash, peeled and diced
1 cup chopped green cabbage (or kale/spinach)
6 cups vegetable or chicken stock
1 can (14 oz) diced tomatoes, with juice
1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
1 bay leaf
Salt and freshly ground black pepper, to taste
1/4 cup fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the base
Heat the olive oil or butter in a large pot over medium heat.
Add the onion, garlic, celery, and carrots. Sauté for 5-7 minutes until softened and fragrant.
2. Add root vegetables
Stir in the parsnip, turnip, potatoes, sweet potato, and butternut squash. Cook for another 5 minutes, stirring occasionally.
3. Simmer the soup
Pour in the stock and add the diced tomatoes, thyme, and bay leaf.
Bring the mixture to a boil, then reduce the heat and simmer uncovered for 25-30 minutes, or until the root vegetables are tender.
4. Add greens
Stir in the chopped cabbage (or kale/spinach). Simmer for an additional 5 minutes until the greens are wilted.
Remove the bay leaf.
5. Season and serve
Taste and adjust seasoning with salt and pepper.

Serve hot, garnished with fresh parsley and crusty bread on the side.

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