Root Vegetable Soup Serves six to eight Ingredients 2 tbsp. canola oil 1 md. onion, diced (about 1 c.) 1 garlic clove, minced 1-2 carrots, thinly sliced (about ½ c.) 1-2 celery stalks, thinly sliced (about ½ c.) 28-oz. can tomatoes 1 tbsp. tomato paste 2 small turnips, peeled and cubed 1 sweet potato, peeled and diced 4 c. chicken stock Handful of fresh herbs (parsley, rosemary, thyme, basil) 1. Heat oil over medium heat in a medium-size stockpot. Add onion and a pinch of kosher salt. Stir consistently until onions are translucent (about 5 minutes). 2. Add garlic, carrots, and celery, and cook an additional 3-5 minutes. 3. Add tomatoes and bring to a boil. 4. Whisk in tomato paste. Add turnips, sweet potato, stock, and herbs. Distribute evenly. 5. Bring back to a boil and, after 5 minutes, reduce heat to medium-low and simmer 20-25 minutes (or until turnips are tender). 6. If soup is too thick, add more chicken stock to achieve desired consistency. 7. Salt and pepper to taste. Want more of Simmons? She gave us four more tasty recipes. Then check out sarahmcsimmons.com.