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2 large Yukon gold potatoes
4 medium carrots, cut into 1 inch (2.5 cm) pieces
5 sticks of celery, cut into 1 inch (2.5 cm) pieces
4 medium roma tomatoes, quartered
1 large white onion, chopped
6 cloves of garlic
half liter vegetable stock
2 bay leaves
2 small stems of thyme (or 3 long leaves of sage)
2 Tbsp (30 mL) butter
2 Tbsp (30 mL) olive oil
Salt and pepper to taste

Sauté all vegetables–except tomatoes–with olive oil. Add vegetable stock and bay leaves. Cook for about 10 minutes. Add tomatoes, thyme, butter, salt and pepper. Cook on low for another five minutes and serve.

Source: alive #209, March 2000