3 potatoes, scrubbed, cut into chunks
3 carrots, peeled, sliced into thick wheels
6 celery stalks, washed, cut into 1-inch pieces (including leaves)
1 white turnip, scrubbed, cut into quarters
2 parsnip roots, scrubbed, sliced into chunks
1 large yellow onion, peeled, cut into eights
6 garlic cloves, peeled, coarsely chopped
1 leek, washed, trimmed, cut into 1-inch pieces
½ cup chopped parsley (including stems)
1 tablespoon vegetable oil
1 tablespoon salt
1 teaspoon ground pepper
1 teaspoon oregano
4 bay leaves
1 cube vegetable bouillon
2 cups chicken or beef stock or broth (optional)
8 cups water (6 cups with stock)
Heat oil, salt and oregano in a 4-quart stock pot. When oil is hot add onion, garlic, parsley, peppercorns and bay leaves. Lower heat and simmer until soft.
Dissolve bouillon in 1 cup hot water and slowly add to oil. Increase heat and slowly add stock and/or water to mixture. Just before it begins boiling, add potatoes, carrots, parsnip and turnip. Bring to boil briefly, then lower heat and simmer covered about 30 minutes.
Add celery and leek and simmer covered another 30 minutes.