2 tablespoons olive oil or 2 tablespoons unsalted butter
1 large yellow onion, coarsely chopped
1 baking potato, coarsely chopped
2 carrots, coarsely chopped
1 cup broccoli, coarsely chopped
3 cups vegetable stock
1 teaspoon dried thyme
1 bay leaf
Salt & freshly ground black pepper
Salt & freshly ground black pepper
Directions
In a large saucepan, heat the oil over medium heat. Add the onion. Saute until it begins to soften, 3-5 minutes. Add all the vegetables, the stock, and herbs. Bring to a boil. Reduce the heat to medium-low and simmer until the vegetables are tender, 15-20 minutes.
Discard the bay leaf. Season to taste with salt and pepper. Ladle into bowls and serve.
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