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Passover Vegetable Soup





8 cups fat-free chicken broth
6 cups chopped leek
3 cups diced carrot
3 cups diced peeled turnip
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground saffron (optional)
2-1/3 tbsp. chopped fresh cilantro


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.

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