Root Vegetable Soup

Serve this meatless soup with a country-style bread and a selection of artisan cheeses.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 25 mins

Root Vegetable Soup

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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.
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Nutrition Facts (Root Vegetable Soup)

  • Per serving:
  • 112 kcal ,
  • 2 g fat
  • 1 g monounsaturated fat ),
  • 344 mg sodium ,
  • 15 g carb. ,
  • 3 g fiber ,
  • 4 g sugar ,
  • 2 g pro.
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