Hearty Rutabaga Turnip And Carrot Soup Recipes

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HEARTY RUTABAGA, TURNIP, AND CARROT SOUP



Hearty Rutabaga, Turnip, and Carrot Soup image

Categories     Soup/Stew     Vegetable     Thanksgiving     Low Fat     Low Cal     High Fiber     Low/No Sugar     Wheat/Gluten-Free     Root Vegetable     Carrot     Turnip     Winter     Healthy     Rutabaga     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

1 tablespoon olive oil
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
4 14 1/2-ounce cans vegetable broth or low-salt chicken broth

Steps:

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

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