Hearty Root Veggie Soup

• 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

1. Heat oil in heavy large pot over medium-low heat.
2. 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.
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.

olive oil, leeks, celery, garlic, peeled turnips, peeled rutabagas, russet potatoes, carrots, tomatoes, vegetable broth

Taken from www.food.com/recipe/hearty-root-veggie-soup-174724 (may not work)