Ingredients
| Quantity | Ingredients |
|---|---|
| 1 tbsp | 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 saut� until vegetables begin to soften, about 5 minutes. 2. 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. 3. Transfer 4 cups soup to processor. Puree until almost smooth. 4. Return puree to pot. Add remaining 2 cans broth; bring to simmer. Season with salt and pepper. 5. Ladle soup into bowls and serve. Per serving: calories, 189; total fat, 3 g; saturated fat, 0.5 g; cholesterol, 0 mg. Serves 6.
Source: www.epicurious.com