Root Vegetable & Tomato Puree Soup

Ingredients:

4-5 cups of any combination of root vegetables, peeled and cut in bite-sized pieces (e.g. rutabaga, parsnip, turnip, carrot, potato)

1 onion, chopped

5 cloves garlic, chopped

4-5 medium tomatoes, chopped

1/2 15 oz can of black beans, rinsed and drained

1/2 15 oz can of white beans, rinsed and drained (e.g. cannellini or Great Northern)

1/2 lemon, squeezed

1/2 tsp salt (or to taste)

1/2 tsp pepper (or to taste)

Optional: parsley, cilantro, chives, green onions, arugula and/or spinach as toppings

Directions (stove top or pressure cooker):

Place root vegetables in a large sauce pan or pressure cooker and cover with water. Boil until vegetables are soft. If using a pressure cooker, set the time for 20 minutes on high pressure.

Place half of the cooked root vegetables with 1 cup boiling water from the pot (or pressure cooker) in a blender and blend until smooth. Add the mixture back to the pot (or pressure cooker). Add beans, salt and pepper and stir. If using the stove, bring to a boil and then turn the stove off. If using the pressure cooker, no need to cook further. Allow soup to cool for a few minutes before serving.

While vegetables are boiling or cooking in the pressure cooker, place 4-5 tomatoes, lemon juice and a dash of salt and pepper in a blender and blend until smooth. Set the tomato puree aside in a separate bowl.

Serve the soup with a generous drizzle of the tomato puree on top. You can also sprinkle parsley, cilantro, chives, cut scallions and/or leafy greens such as arugula or spinach on top for beautiful green color.