Vegetables Soup

Ingredients
Olive oil: two and a half tablespoons
Onion: 1 piece (large size / finely chopped)
Carrots: 2 cups (peeled and chopped into small cubes)
Celery: 3 stalks (finely chopped)
Garlic: 4 cloves (mashed)
Chicken broth: 4 cups (or vegetable broth)
Potatoes: 3 grains (peeled into small cubes)
Bay leaf: 1 sheet
Parsley: a third of a cup (green / chopped)
Salt: half a teaspoon
Black pepper: a quarter of a teaspoon
Peas: ½ cup (frozen)
Yellow corn: a cup and a quarter

method
1. Heat the oil in a wide saucepan over medium heat.

2. Add onions, carrots, and celery, and stir-fry for 4 minutes.

3. Add the garlic and stir for a minute.

4. Add the potatoes, bay leaf, salt and pepper and stir.

5. Add the broth and bring the mixture to a boil.

6. Add the peas and corn, reduce the heat, cover the pot and leave it for 30 minutes, until the potatoes and vegetables are tender.

7. Serve the soup in plates, garnish with chopped parsley, and serve hot.
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