1 large organic white onion, peeled and diced
2 large organic carrots, peeled and cubed
1 stalk of organic celery, peeled and cubed
2 large organic potato, peeled and cubed
1 organic parsnip, washed and cubed
1 leek, washed and sliced
2 bay leaves
1 bunch parsley, chopped
5 cups of organic unsalted vegetable stock
3 tablespoons olive oil
sea salt and cracked pepper to taste
Heat olive oil in a large sauce pan. Add the onion and leeks and sauté.
Add the organic vegetable stock parsnips, potatoes and carrots. Bring to a simmer.
Add celery, salt, pepper, bay leaves, 1/2 the parsley.
Cover and cook for 25-30 minutes.
Garnish with the remaining chopped parsley.