Root Vegetable Soup
|Serving Size||½ of recipe|
|Total Fat|| 1 g|
|Saturated Fat|| 0.5 g|
|Sodium|| 439 mg |
|Total Carbohydrate|| 16 g|
|Dietary Fiber|| 5 g |
|Protein|| 2.5 g|
| 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 |
- 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.
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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