RECIPE : AUTUMN ROOT VEGETABLE SOUP

Carole Clark
ccSCOOP Guest Food Writer

What You'll Need:

1 cup each: peeled and diced onions, potatoes, carrots, turnips and/or rutabagas, and parsnips
2 large cloves garlic, finely chopped
1 cup Jerusalem artichokes, peeled and diced (optional)
2 quarts water or vegetable or chicken stock
¼ cup olive oil
¼ cup snipped fresh tarragon
Salt and pepper

Lightly sauté the onions in the olive oil until soft and golden but not brown.

Stir in the garlic and the rest of the vegetables. Cook over low heat, stirring, for 10 minutes.

Add the liquids and simmer until the vegetables are soft.

Add the tarragon and salt and pepper to taste. Add more liquid if necessary.