Vegetable Soup

Instructions

1. Prepare the vegetables
   Wash, peel, and dice all vegetables into small, even pieces about 1/2 inch in size. This ensures they cook evenly and create a uniform texture in the soup.
2. Sauté the aromatics
   Heat olive oil in a large pot over medium heat. Add the onions, leeks, and garlic. Sauté for 5-7 minutes until soft and translucent but not browned.
3. Add root vegetables
   Add the carrots, celery, potatoes, and turnip to the pot. Stir to coat with oil and cook for 5 minutes, allowing the vegetables to begin softening and releasing their flavors.
4. Simmer the soup
   Pour in the vegetable or chicken broth and add the bouquet garni. Bring to a boil, then reduce heat to low and simmer, partially covered, for 20-25 minutes until all vegetables are tender when pierced with a fork.
5. Add the peas
   Add the green peas to the soup and cook for an additional 5 minutes until the peas are tender but still bright green.
6. Season and finish
   Remove the bouquet garni. Season the soup with salt and freshly ground black pepper to taste. For a slightly creamier texture, you can blend about 1/4 of the soup and return it to the pot.
7. Serve
   Ladle the hot soup into bowls and garnish with fresh chopped parsley. Serve with crusty French bread for a complete meal.