Passover Vegetable Soup

Ingredients

• 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

Directions

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.