Low fat Winter Vegetable Soup

For people who want to resist the temptation to indulge in high-fat, high-calorie fare.

Ingredients:

• 2 tsp olive oil
• 1 cup chopped leeks, white parts only
• 3/4 cup chopped celery
• 1 clove garlic, minced
• 1 1/2 cups carrots, sliced
• 1 cup rutabaga or turnips, cut into 1-inch pieces
• 1 medium russet potato, peeled, cut into pieces
• 1 15 ounce can diced tomatoes
• 4 cups fat-free, low sodium chicken broth, divided
• Salt and pepper as desired

Preparation:

1. Heat oil on medium heat in a large pot. Sauté garlic, celery, leeks and carrots for 5 minutes.
2. Add chopped rutabaga, and potatoes, followed by canned tomatoes and 3 cups of broth. Bring to a boil, then cover and simmer for 40 minutes, until vegetables are tender.
3. In two or three batches, puree soup with in a blender , or use an immersion blender. Add extra cup of broth to thin the soup a little.

Serves 6-8

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Per 1 ½ cup serving: Calories 113, Calories from Fat 16, Total Fat 1.8g (sat0.2g), Cholesterol 0mg, Sodium 168mg, Carbohydrate 20.2g, Fiber 4.1g, Protein 4.1g