PASSOVER VEGETABLE SOUP

8 cups low-sodium chicken broth; defatted

6 cups leek; chopped

3 cups carrot; diced

3 cups turnip; diced & peeled

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon ground saffron (optional)

7 teaspoons fresh cilantro; chopped

1. Combine broth, leek, carrot, turnip, salt and pepper in a large Dutch oven; stir in saffron, if using. 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.

* CHEF'S NOTE: Substitute 2 1/2 cups shredded cabbage and 1/2 cup shredded carrots for the 3 cups purchased coleslaw blend.

** MENU SUGGESTION: For an Oktoberfest supper, serve soup with hearty pumpernickel or rye bread, slices of Swiss cheese and a dark German beer. Apple strudel from the bakery would be a perfect end to this great meal.

Yields 14 servings (Serving size = 1 cup soup and 1/2 teaspoon cilantro)

CALORIES: 62; PROTEIN: 5g; CARBS: 11g; FAT: 0g; FIBER: 2g; IRON: 1mg; SODIUM: 217mg; CHOL: 0mg; CALC: 42mg.

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