How to Make Root Vegetable Soup

Heat canola oil in a pot.

Add two parts onion, one part celery, and one part carrot to the pot.

Add a little garlic and stir.

Add 1 28 oz can of diced tomatoes, chop them up a little, and mix it in.

Throw in a couple of bay leaves.

Add a bundle of herbs: rosemary, thyme, and basil, and nestle it down in the mixture.

Whisk in 1 tablespoon of tomato paste.

Bring the mixture to a boil.

Once boiling, add 4 cups of chicken stock and the root vegetables (1 peeled and diced sweet potato and 2 small turnips diced).

Let the soup simmer for 25 to 35 minutes until the root vegetables are tender.

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