Passover Vegetable Soup
8 ingredients
1 steps
Ingredients
- 8 cups fat-free chicken broth
- 6 cups chopped leek
- 3 cups diced carrot
- 3 cups diced peeled turnip
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground saffron (optional)
- 7 teaspoons chopped fresh cilantro
Directions
-
1Combine first 6 ingredients in a large Dutch oven; stir in saffron, if desired. Bring to a boil; cover, reduce heat, and simmer 1 hour or until vegetables are tender. Ladle soup into each of 14 bowls; sprinkle with cilantro.
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