Hearty Root Veggie Soup - cooking recipe

Ingredients

1 tablespoon olive oil
1 1/2 cups chopped leeks (white and pale green parts only)
1/2 cup chopped celery
1 garlic clove, minced
2 cups peeled turnips, 1/2-inch pieces
2 cups peeled rutabagas, 1/2-inch pieces
2 cups peeled russet potatoes, 1/2-inch pieces
2 cups carrots, sliced
1 (28 ounce) can diced tomatoes with juice
4 (14 1/2 ounce) cans vegetable broth or (14 1/2 ounce) cans low sodium chicken broth

Preparation

Heat oil in heavy large pot over medium-low heat.
Add leek, celery and garlic and saute 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.