Creamy Vegetable Soup with Thyme
From: Christyne, Sherbrooke, Quebec, Canada
Comments: Preparation time: 20 minutes
Cooking time: 25 to 30 minutes
Servings: 8
IngredientsPreparation
  • 1 tablespoon [15 mL] olive oil
  • 2 leeks or 4 onions, chopped
  • 2 garlic cloves, finely chopped
  • 3 celery stalks, thinly sliced
  • 1 carrot, peeled and sliced
  • 1 parsnip, peeled and sliced
  • 1 potato, peeled and diced
  • 5 cups [1.25 L] chicken broth [skimmed if homemade]
  • 1/4 teaspoon [1 mL] pepper
  • 1/2 teaspoon [2.5 mL] freshly crumbled thyme
  • Salt, to taste
  • 2 tablespoons [30 mL] freshly chopped parsley, to decorate
  • Heat olive oil into a heavy-bottom casserole.
  • Add chopped leeks or onions and garlic and sliced celery, carrot and parsnip.
  • Cook over low heat for 5 minutes, until vegetables start to soften.
  • Stir in potato dices, chicken broth, pepper, thyme and salt.
  • Bring to a boil.
  • Lower heat, cover and simmer for 20 to 25 minutes, until vegetables are soft.
  • Puree mixture into a blender; reheat mixture if needed.
  • Serve, garnished with freshly chopped parsley.