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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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For a simple dinner, present this flavorful and healthful soup with some warm crusty bread and a mixed green salad. I have added a can of white kidney beans (undrained) in the last 5 mins for that bit extra. Ingredients:
1 tablespoon olive oil |
1 1/2 cups chopped leeks (white and pale green parts only) |
1/2 cup chopped celery |
1 garlic clove, minced |
2 cups peeled turnips, 1/2-inch pieces |
2 cups peeled rutabagas, 1/2-inch pieces |
2 cups peeled russet potatoes, 1/2-inch pieces |
2 cups carrots, sliced |
1 (28 ounce) can diced tomatoes with juice |
4 (14 1/2 ounce) cans vegetable broth or 4 (14 1/2 ounce) cans low sodium chicken broth |
Directions:
1. Heat oil in heavy large pot over medium-low heat.
2. Add leek, celery and garlic and sauté until vegetables begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth.
3. Bring to boil.
4. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes.
5. Transfer 4 cups soup to processor.
6. Puree until almost smooth.
7. Return puree to pot.
8. Add remaining 2 cans broth; bring to simmer. Season with salt and pepper.
9. Ladle soup into bowls and serve.
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