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
5 cups vegetable or Not Chicken broth
Instructions
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 broth. Bring to boil.
Reduce heat and cover and simmer until vegetables are very tender, about 45 minutes.
Puree slightly with an immersion blender or transfer a portion of the soup to a blender and puree, then add back in to the soup pot. Season with salt and pepper to taste.
Originally Submitted
11/7/2012
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