Passover Vegetable Soup

Ingredients

• 3 cups carrots diced
• 8 cups chicken broth fat-free
• 7 teaspoons cilantro leaves fresh chopped
• 6 cups leek chopped
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 3 cups turnip diced peeled

Equipment

• bowl
• ladle
• dutch oven

Directions

1. Combine 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.