1 Turnip

1 acorn squash
1 onion
1 c carrots
2 stalks celery
1 c shredded cabbage
1 32oz veggie stock
1 14 oz diced tomatoes (I used an oregano rosemary flavor)
1 cup frozen mixed veggies (I used carrots, green beans, corn, pea mix)
Extra Virgin Olive Oil
Coconut Oil

Preheat oven to 450
Chop up the turnip, squash and ½ onion. Roast with a little oil for about 40 minutes. After roasted, puree with a little stock.

In large pot, sauté with a little coconut oil rest of the onion, carrot and celery until soft. Add Cabbage for a little bit longer. Add whole can of diced tomatoes, veggie stock and puree mix. Add frozen veggies.

Seasoned with a little salt, pepper, pinch of red pepper flakes, oregano and thyme.