Hearty Rutabaga, Turnip, and Carrot Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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For a simple dinner, present this flavorful soup with some warm crusty bread and a mixed green salad. Ingredients:
1 tablespoon olive oil |
1 1/2 cups chopped leek (white and pale green parts only) |
1/2 cup chopped celery |
1 garlic clove, minced |
2 cups 1/2-inch pieces peeled turnips |
2 cups 1/2-inch pieces peeled rutabagas |
2 cups 1/2-inch pieces peeled russet potatoes |
2 cups sliced carrots |
1 28-ounce can diced tomatoes in juice |
4 14 1/2-ounce cans vegetable broth or low-salt chicken broth |
Directions:
1. Heat oil in heavy large pot over medium-low heat. 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. Bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes.
2. Transfer 4 cups soup to processor. Puree until almost smooth. Return puree to pot. Add remaining 2 cans broth; bring to simmer. Season with salt and pepper. Ladle soup into bowls and serve.
3. Per serving: calories, 189; total fat, 3 g; saturated fat, 0.5 g; cholesterol, 0 mg. Nutritional analysis provided by Bon Appétit
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