Chunky Vegetable Soup

• 1 onion, peeled
• 1 rib celery, cleaned
• 4 scallions, cleaned
• 1 tablespoon corn oil
• 2 tablespoons unsalted butter
• 2 carrots, peeled
• 1 zucchini, trimmed and rinsed
• 1 white turnip, peeled
• 1 piece white cabbage (about 4 ounces)
• 2 or 3 potatoes, peeled
• 1 1/2 teaspoons salt
• 7 cups water
• 3 cloves garlic
• About 1/2 cup fresh parsley or basil leaves, or a mixture of both
• 1/2 teaspoon freshly ground black pepper

1. Fit a food processor with the 1 millimeter slicing blade and process the onion, celery and scallions.
2. Heat the oil and butter in a large stockpot and add the sliced vegetables.
3. Saute about 3 minutes.
4. Meanwhile, slice the carrots, zucchini, turnip, cabbage and potatoes in the food processor.
5. Add these vegetables to the stockpot along with the salt and the water, and bring to a boil.
6. Cover, reduce the heat and boil gently for 20 minutes.
7. Mince the garlic and herbs together in a food processor fitted with a steel chopping blade.
8. Add the herb mixture to the stockpot, mix well, season with pepper and serve.

onion, celery, scallions, corn oil, unsalted butter, carrots, zucchini, white, white cabbage, potatoes, salt, water, garlic, parsley, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/11562 (may not work)