Rutabaga

Hearty Rutabaga, Turnip and Carrot Soup (Suomeksi)

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

6 SERVINGS

• 1 tablespoon olive oil
• 1½ cups chopped leek (white and pale green parts only)
• ½ cup chopped celery
• 1 garlic clove, minced
• 2 cups ½-inch pieces peeled turnips
• 2 cups ½-inch pieces peeled rutabagas
• 2 cups ½-inch pieces peeled russet potatoes
• 2 cups sliced carrots
• 1 28-ounce can diced tomatoes in juice
• 4 14½-ounce cans vegetable broth or low-salt chicken broth

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 math salt and pepper, Ladle soup into bowls and serve.

PER SERVING: calories 189; total fat 3 g; saturated fat, 0.5 g; cholesterol, 0

Edith Gross 19980530

Asko Korpela 19990709 (19980530) o Asko.Korpela@kolumbus.fi o AJK kotisivu