Root Vegetable Soup

Nutrition Facts

Serving Size ½ of recipe
Calories 74
Total Fat 1 g
Saturated Fat 0.5 g
Sodium 439 mg
Total Carbohydrate 16 g
Dietary Fiber 5 g
Protein 2.5 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Water 2 cups
Vegetable bouillon cube 1
Carrots, peeled and cubed ½ cup
Parsnips, peeled and cubed ½ cup
Yellow beets, peeled and cubed (or substitute another root vegetable, eg, rutabaga or potato) ½ cup
Turnips, peeled and cubed ½ cup
Scallions, chopped 2
Fresh parsley, chopped 2 tablespoons
  1. Directions
  2. Bring 2 cups of water in a medium pot to a boil over high heat.
  3. Add bouillon cube and stir occasionally until dissolved.
  4. Add vegetables and cook until tender, about 8-10 minutes depending on size.
  5. Stir in parsley and serve.
Exchanges
3 vegetables
Side Suggestions: Provolone Paninis
For each person, place 2 slices of provolone cheese between 2 slices of whole wheat bread. Cook in a panini press. If you don’t have a panini press, place non-stick grill pan or skillet over medium-high heat and spray with cooking spray. Add sandwiches to the pan and then place a plate with a canned food item or other weight on top. Cook for 1-2 minutes on each side.

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