Vegetable Soup

This clear soup burst with flavours of fresh vegetables. Best part about this soup is that it can easily be varied by different combinations of vegetables, herbs, and spices. There are also couple of variation of this particular recipe, which I will mention below. Most of the vegetables are easily available at the freezer section of supermarkets.

Ingredients:
3 Tbsp Olive oil or canola oil
8 cups organic vegetable broth(dark brown low sodium)
1 yellow Onion, diced
1/2 leek, diced
2 carrots, diced
1 stalk celery, diced
1/2 cup diced cabbage
1/2 cup turnip (secret ingredient)
2 roma tomatoes, peeled, seeded and diced
1/2 cup potatoes
1/2 lima beans or any beans of your choice
1/2 cup corn kernels
1/4 cup flat leaf parsley
Salt and pepper to taste( SnP)
1 spice sachet( tie in a cheesecloth: 6 cracked peppercorns, 4 parsley stems, 1 sprig fresh Thyme or 1/2 tsp dried thyme, and 1 bay leaf) *

Heat oil in a soup pot over medium heat. Add onions, leeks, carrots, celery, cabbage, and turnip and cook, stirring occasionally, until softened, 15 minutes.

Add the broth and sachet. bring to a simmer and cook for 10 minutes.
Add the tomatoes, potatoes, lima beans, and corn. Simmer until potatoes are fork tender, 30-35 minutes.

Remove and discard the spice sachet . Add parsley . Taste and season with SnP.

*Add or substitute other spices to compliment the flavours in a specific dish.