- 8 s fat-free chicken broth
- 6 s leeks, chopped
- 3 s carrots, diced
- 3 s turnips, peeled, diced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground saffron, optional
- 7 teaspoons fresh cilantro, chopped
Combine first 6 ingredients in large Dutch oven; stir in saffron, if desired. Bring to boil; cover, reduce heat, and simmer 1 hour or until vegetables are tender. Ladle soup into each of 14 bowls; sprinkle with cilantro.
Serving size: 1 cup soup and 1/2 teaspoon cilantro.
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