1 tablespoon vegetable oil
1 large yellow onion, peeled, cut into eights
6 garlic cloves, peeled, coarsely chopped
½ cup chopped parsley
6 celery stalks, washed, cut into 1-inch pieces (including leaves)
1 leek, washed, trimmed, cut into 1-inch pieces
4 bay leaves
1 cube vegetable or chicken bouillon
2 cups chicken, beef or vegetable stock or broth (optional)
8 cups water (6 cups if you are using broth)
3 potatoes, scrubbed, cut into chunks
3 carrots, peeled, sliced into thick wheels
1 white turnip, scrubbed, cut into quarters
2 parsnip roots, scrubbed, sliced into chunks
1 tablespoon salt
1 teaspoon ground pepper
1 teaspoon oregano
Heat oil in a 4-quart stock pot. When oil is hot add onion, garlic, parsley, celery, leek, pepper 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 salt, pepper and oregano. Optional: The photo is a variation on this recipe. It has the addition of 1 tablespoon tomato paste and 1 (15 ounce) can of stewed chopped tomatoes. If using, add the tomato paste after the onion, garlic etc. are blended in the first step. Add the stewed tomatoes with the broth and water.