Tomatoes Carrots Potatoes Zucchini Turnip Garlic Fleur de sel Olive oil Bay leaf Thyme Water
Drizzle olive oil in the bottom of a soup pot. Add the garlic to the hot oil. Let sear lightly. Add in all the veggies at once with the bay leaf, thyme salt & pepper.
Pour enough water to cover. This is KEY! Too much water and the soup is no good. You want to barely cover all the vegetables.
If needed you can add more water at the end. Let simmer on medium heat for about a half hour until all the vegetables are cooked through.
The potatoes should break apart with your spoon. Turn off the heat. Remove the bay leaf and thyme branch (the leaves will have fallen into the soup - that is ok).
RATATOUILLE SOUP WITH HOMEMADE PESTO
LE GRAND AÏOLI, MADE SIMPLE
VEGETARIAN MINESTRONE SOUP WITH HOMEMADE PESTO