Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

For a simple dinner, present this flavorful and healthful soup with some warm crusty bread and a mixed green salad. I have added a can of white kidney beans (undrained) in the last 5 mins for that bit extra.

Ingredients Nutrition


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

Delicious soup and very adaptable too! I used the ingredients called for but in various quanties and also used half beef broth and 1/2 vegetable broth. I also used and immersion blender to puree the soup, leaving some chunks of veggies. Delish! Thanks for sharing this keeper!

ellie_ February 27, 2010

This is a wonderful hearty soup. I have been make it for years, we like it chunky so I only puree about half. thanks for posting

Laureen in B.C. November 02, 2009