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Hearty Rutabaga, Turnip & Carrot Soup


1 tablespoon olive oil
1 1/2 cups chopped leek (white and pale green parts only) or white onion
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 potatoes
2 cups sliced carrots
1 28-ounce can diced tomatoes in juice
7 cups vegetable broth or low-salt chicken broth, divided


  1. Heat oil in heavy large pot over medium-low heat. Add leek or onion, celery and garlic and sauté until vegetables begin to soften, about 5 minutes.
  2. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 3 1/2 cups of broth. Bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes.
  3. Transfer 4 cups soup to processor. Puree until almost smooth. Return puree to pot. Add remaining 3 1/2 cups of broth; bring to simmer. Season with salt and pepper. Ladle soup into bowls and serve.

Serves 6

* For a simple dinner, present this flavorful soup with some warm crusty bread and a mixed green salad.

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