- make this recipe
- user reviews (0)
Root Vegetable Soup
Ingredients
-
3 1/2
cups vegetable stock (see www.bhg.com) or two 14.5-ounce cans vegetable broth
-
2 1/2
cups water
-
2
medium leeks, halved lengthwise and cut into 1- to 2-inch pieces
-
1
medium rutabaga, peeled and cut into 1-inch pieces
-
1
medium turnip, peeled and cut into 1-inch pieces
-
6
baby carrots, peeled, or 2 small carrots, peeled and cut up
-
1
small parsnip, peeled and cut up
-
1/2
cup dry sherry, vegetable stock, or canned vegetable broth
-
1
4 inch sprig sprig fresh rosemary or 1/2 teaspoon dried rosemary, crushed
Directions
1. In a 4-quart Dutch oven combine the vegetable stock, water, leeks, rutabaga, turnip, carrots, parsnip, sherry, and rosemary.
2. Bring to boiling; reduce heat. Simmer, uncovered, for 25 to 30 minutes or until rutabaga and turnip are tender. Remove rosemary sprig.
Nutrition Facts
(Root Vegetable Soup)
- Servings Per Recipe 4,
- Calories 112,
- Protein (gm) 2,
- Carbohydrate (gm) 15,
- Fat, total (gm) 2,
- Monosaturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 4,
- Vitamin A (IU) 5879,
- Vitamin C (mg) 17,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Sodium (mg) 344,
- Potassium (mg) 368,
- Calcium (DV %) 61,
- Iron (DV %) 1,
- Vegetables () 2,
- Starch () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
