Hearty Root Veggie Soup

Annacia's Note:

For a simple dinner, present this flavorful and healthful soup with some warm crusty bread and a mixed green salad. I have added a can of white kidney beans (undrained) in the last 5 mins for that bit extra.

• Total Time: 1 hrs 10 mins
• Prep Time: 20 mins
• Cook Time: 50 mins

Ingredients:

Servings: 6

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

Directions:

1. Heat oil in heavy large pot over medium-low heat.
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. Bring to boil.
4. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes.
5. Transfer 4 cups soup to processor.
6. Puree until almost smooth.
7. Return puree to pot.
8. Add remaining 2 cans broth; bring to simmer. Season with salt and pepper.
9. Ladle soup into bowls and serve.

Reviews

[ellie_]

Delicious soup and very adaptable too! I used the ingredients called for but in various quanties and also used half beef broth and 1/2 vegetable broth. I also used and immersion blender to puree the soup, leaving some chunks of veggies. Delish! Thanks for sharing this keeper!

[Laureen in B.C.]

This is a wonderful hearty soup. I have been make it for years, we like it chunky so I only puree about half. thanks for posting