Tomato and Root Veggie Soup

1 Tbsp. olive oil

1/4 c. onion slivers or chunks

1 clove garlic, minced or pressed

2-3 carrots and/or parsnips, sliced in round discs

2 stalks celery, sliced on the diagonal (or 1/4 -1/3 c. chopped celeriac)

1 quart chicken or vegetable broth

3 c. crushed tomatoes or juice

3-4 small-medium potatoes, quartered

1-2 c. mixed root vegetables such as turnips, radishes, rutabagas– optional

1/4 tsp. ground cumin

Salt and pepper

1/4 c. snipped fresh parsley or carrot tops, optional

1 medium-large tomato, large-diced

In a soup pot, saute the onion and garlic in olive oil for 2-3 minutes, then add carrots and celery, season with salt, and saute for 2-3 minutes more.

Add the broth, crushed tomatoes, potatoes, season with cumin, salt and pepper, and simmer on low for about 15 minutes, or until the potatoes are just firm-tender. Stir in parsley (if using), diced tomato, and heat through.

Recipe created or adapted by Liz Talley, Urban Graze

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