Rutabaga & Carrot Soup | Recipes

Ingredients

• 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