Directions

1. Prep the vegetables:
   Peel and dice the onion, garlic, carrots, parsnip (or parsley root), and potatoes.

2. Slice the leek thinly. Trim green beans if using.

3. Sauté the base: Heat olive oil in a large soup pot.

4. Sauté onion, garlic and root vegetables over medium heat for 5–7 minutes, until fragrant and lightly golden.
5. Add potatoes, leek, and green beans/peas. Stir for another minute.

6. Add broth & herbs: Pour in hot vegetable broth.

7. Add bay leaf, juniper and thyme. Season with salt and pepper.

8. Simmer gently for 25–30 minutes, until the vegetables are soft and the soup is aromatic.

9. Finish & serve:
   Remove the bay leaf. Adjust seasoning to taste.
   Serve hot, topped with fresh parsley and a slice of rustic bread if you like.