Spring Veggie Soup

Spring Veggie Soup

Makes 4 servings.

2 tablespoons olive oil
2 cloves of garlic, minced
1 small onion, diced
3 Red Dog carrots, chopped
3 cups vegetable broth
4 handfuls Red Dog chard, chopped
3 Red Dog turnips, chopped
1 sprig fresh thyme
Salt to taste

In a medium pot, add olive oil and allow it to heat for a minute. Add garlic and onions. Allow to cook for a few minutes until softened and aromatic.

Add carrots and turnips to the pot, and cook for several minutes.

Pour the vegetable broth into the pot. Then add chopped chard and thyme. Allow the soup to simmer until the vegetables are tender. Season the soup with salt to taste and serve.