1 ts Butter or vegetable oil

1 c Carrot; diced

1/2 c Onion; chopped

1/2 c Celery; chopped

1/4 c Sweet green pepper; chopped

1 cl Garlic; minced

1/2 ts Salt

1/2 ts Pepper

3 c Potatoes; peel,dice

2 c Rutabaga; peel, dice

2 1/2 c Vegetable or chicken stock

1/2 c Zucchini; diced

1 c Corn niblets

1 cn Evaporated milk (385mL)

2 tb Dill; fresh, chopped

Use 2% evaporated milk for additional nutritional benefit. Serve for lunch or supper with Yogurt Cheddar Scones (see recipe) In large heavy saucepan, melt butter over medium-low heat; cook carrot, onion, celery, green pepper and garlic, stirring, for about 5 minutes or until softened. Stir in salt and pepper. Add potatoes and rutabaga; pour in stock and bring to boil. Reduce heat and simmer gently for 8 minutes or just until vegetables are tender. Add zucchini; cook for 5 minutes. Add corn and milk; heat through. Serve with garnish of dill.