PASSOVER VEGETABLE SOUP

8 cups fat-free chicken broth
6 cups chopped leek
3 cups diced carrot
3 cups diced peeled turnip
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground saffron (optional)
7 teaspoons 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.

Servings: 14
Serving Size: 1 cup soup and 1/2 teaspoon cilantro
Source: Cooking Light, March 1997