Hearty Rutabaga, Turnip, and Carrot Soup

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Hearty Rutabaga, Turnip, and Carrot Soup

 

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

 

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.

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.

Makes 6 servings.

 

 

 

 

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