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Hearty Rutabaga, Turnip And Carrot Soup
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- #100338
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 tablespoon olive oil
1 1/2 cup chopped leek, white and pale green parts only
1/2 cup chopped celery
1 clove garlic, minced
2 cups peeled rutabagas (1/2 inch pieces)
2 cups peeled turnips (1/2 inch pieces)
2 cups peeled russet potatoes (1/2 inch pieces)
2 cups sliced carrots
1 can (28 ounce size) diced tomatoes in juice
4 cans (14 1/2 ounce size) vegetable broth or low salt chicken broth
directions
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 half the 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 broth; bring to simmer. Season with salt and pepper.
Ladle soup into bowls and serve.
added by
cathycass
nutrition data
Nutritional data has not been calculated yet.
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