| Recipe Suggestion |
| 1 TBSP Olive Oil | 1 C Finely Chopped Onions |
| 2 Cloves Garlic, Minced | 1 C Stock |
| 1 C Finely Chopped Carrots | 2 Tbsp Dried Thyme |
| 1 Cup Shredded Rutabaga | 2 Tbsp Molasses |
| 1 Can (28oz) Tomatoes | 1 Tbsp Apple Cider Vinegar |
- In a large pot, heat oil over medium heat. Add onions; cook for 5 minutes. Stir in garlic, carrots and rutabaga; cook for another 3 minutes.
- Add Tomatoes, stock, thyme, molasses and vinegar. If desired season to taste with salt and pepper. Bring to a boil; reduce heat and simmer, covered for 45-50 minutes or until vegetables are soft.
- Puree soup in batches in a blender or food processor.
- Soup can be prepared up to 1 day in advance and refrigerated Heat thoroughly before serving.
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