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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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Ingredients:
8 cups fat-free chicken broth |
6 cups chopped leek |
3 cups diced carrot |
3 cups diced peeled turnip |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon ground saffron (optional) |
7 teaspoons chopped fresh cilantro |
Directions:
1. Combine first 6 ingredients in a large Dutch oven; stir in saffron, if desired. Bring to a boil; cover, reduce heat, and simmer 1 hour or until vegetables are tender. Ladle soup into each of 14 bowls; sprinkle with cilantro.
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