Heat the olive oil in a large pot and add the chopped onion.
Cook until golden brown and add the garlic.
Add the thyme and cook for a few seconds.
Add the vegetables and water.
Then add water to cover the vegetables and bring to a boil.
Season lightly and cook until the vegetables are soft.
Season to taste.
Reprinted with permission from chef Nir Elkayam, the award-winning executive chef of the Inbal Jerusalem Hotel.