Autumn Harvest Root Vegetable Soup - cooking recipe

Ingredients

8 carrots, stalks
6 parsnips
1/2 curly cabbage
1 whole onion
4 celery ribs
1 small turnip
4 garlic cloves, chopped
24 ounces low sodium chicken broth
1 teaspoon paprika
1 1/2 teaspoons cumin
1 tablespoon olive oil

Preparation

Chop all vegetables to one inch cubes.
chop garlic very fine.
In large pot, add olive oil and garlic.
Saute garlic until fragrant.
Add all vegetables, and saute until slightly soft.
Add all chicken broth.
Add paprika and cumin.
Cover and bring to low boil.
Lower heat and simmer for 45 minutes.