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Root Vegetable Soup

Adapted from CooksAid.com

En Español (Spanish Version)
 

Nutrition Facts

Serving Size½ of recipe
Calories74
Total Fat1 g
Saturated Fat0.5 g
Sodium439 mg
Total Carbohydrate16 g
Dietary Fiber5 g
Protein2.5 g
 

Servings and Times    TOP

Servings2
 

Ingredients and Preparation    TOP

IngredientsMeasures
Water2 cups
Vegetable bouillon cube1
Carrots, peeled and cubed½ cup
Parsnips, peeled and cubed½ cup
Yellow beets, peeled and cubed (or substitute another root vegetable, eg, rutabaga or potato)½ cup
Turnips, peeled and cubed½ cup
Scallions, chopped2
Fresh parsley, chopped2 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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