Hearty Root Veggie Soup

Ingredients

• 1 tablespoon olive oil
• 1 1/2 cups chopped leeks (white and pale green parts only)
• 1/2 cup chopped celery
• 1 garlic clove, 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) can diced tomatoes with juice

• 4 (14 1/2 ounce) cans vegetable broth or low sodium chicken broth

Directions

1. 1

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

2. 2

   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.

3. 3

   Bring to boil.

4. 4

   Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes.

5. 5

   Transfer 4 cups soup to processor.

6. 6

   Puree until almost smooth.

7. 7

   Return puree to pot.

8. 8

   Add remaining 2 cans broth; bring to simmer. Season with salt and pepper.

9. 9

   Ladle soup into bowls and serve.