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Root Vegetable Soup

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Nutrition FactsServings and TimesIngredients and Preparation

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

Directions

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

This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.

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Resources

  • 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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