2 lbs of blended root vegetables, for example, parsnips, carrots, swede, salsify
3 or 4 potatoes peeled and cubed
2 leeks, washed altogether and cut
1 huge onion generally slashed
3 cloves garlic finely hacked (discretionary)
4 sprigs new thyme or 2 tsps dried
6 sage leaves or 1 tsp dried sage
1 bunch of new conference, slashed or 1 tbsp dried
1 inlet leaf
salt and newly ground dark pepper to taste
2 liters chicken stock
olive oil for broiling
Broil the onion and garlic for a couple of minutes in the warmed oil. Expel from the warmth and exchange them to the pan you will cook the soup in.
Put the various fixings in the skillet, mix to blend and convey the fluid to the bubble.
Turn the warmth down so the soup is stewing, halfway cover the skillet with a top and cook for 20 minutes to 30 minutes until the point when the vegetables are delicate.
Serve while sizzling.