Root Vegetable Soup

Adapted from CooksAid.com

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

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

Directions
Bring 2 cups of water in a medium pot to a boil over high heat.
Add bouillon cube and stir occasionally until dissolved.
Add vegetables and cook until tender, about 8-10 minutes depending on size.
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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