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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 |
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.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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