Ingredients:
1 tablespoon olive oil
1 1/2 cups chopped leeks ( white and pale green parts only)
1/2 cup chopped celery
1 garlic cloves, minced
2 cups peeled turnips, 1/2-inch pieces
2 cups peeled rutabagas, 1/2-inch pieces
2 cups peeled russet potatoes, 1/2-inch pieces
2 cups carrots, sliced
1 (28 ounce) cans diced tomatoes with juice
4 (14 1/2 ounce) cans vegetable broth or 4 (14 1/2 ounce) cans low sodium 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 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.
Servings: 6
Time preparation: 20 min.
Time total: 70 min.