Hearty Rutabaga, Turnip and Carrot Soup

[Guest guest]

My Mom's favorite soup.

 

Hearty Rutabaga, Turnip and Carrot Soup

 

For a simple dinner, serve this with some warm crusty

bread and a mixed green salad.

 

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 rutabagas

2 cups 1/2 inch pieces peeled turnips

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 homemade

 

Heat oil in heavy large pot over medium low heat. Add

leek, celery and garlic and saute 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.

Serves 6.

 

 

 

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