Use all those stored root crops to make this soul warming vegetable soup.
Solar Root Vegetable Soup
1 tablespoon olive oil
3 leeks (white and pale green parts only), chopped
1 large stalk celery, chopped
1 glove garlic, minced
1 large turnip, peeled and cut into 1/2-inch pieces (about 2 cups)
1 large rutabaga, peeled and cut into 1/2-inch pieces (about 2 cups)
1 large russet potato, peeled and cut into 1/2-inch pieces (about 2 cups)
2 large carrots, peeled, halved lengthwise, and sliced
1 can (14 oz) diced tomatoes with their juice
4 cups vegetable broth, plus extra as needed
Set Sun Oven out to preheat.
Heat oil int a large pot. Add leek, celery, and garlic. Saute until the vegetables begin to soften, about 5 minutes. Add remaining ingredients, stir, cover, and transfer the the Sun Oven. Cook until the vegetables are fork tender, about 1 hour. Transfer 4 cups of the soup to a blender and puree until smooth. Return to pot, add additional broth if the soup is too thick. Season with salt and pepper to taste.
Makes 6 servings.