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Hearty Root Veggie Soup

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“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.”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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