Contributed by Angela Cleveland (adapted from www.epicurious.com)

Ingredients

1 Tbs Olive Oil
1 1/2 C chopped Leek (white and pale green parts only)
1/2 C chopped Celery
1 Garlic clove, minced
2 C 1/2-inch pieces peeled Turnips
2 C 1/2-inch pieces peeled Rutabagas
2 C 1/2-inch pieces peeled Potatoes
2 C sliced Carrots
1 28-ounce can diced Tomatoes in juice
7 C Vegetable Stock

Instructions

Heat oil in heavy large pot over medium-low heat. Add leeks, celery and garlic and sauté until vegetables begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 4 C of stock (if you don’t have all of the root veggies, add more of the others). Bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes.

Transfer 4 cups of soup to processor. Puree until almost smooth. Return puree to pot. Add remaining 3 C of stock; bring to simmer. Season with salt and pepper and serve.

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