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Passover Vegetable Soup

8 cups vegetable or imitation 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.

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