• 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

    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
    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.

    Exchanges3 vegetables

    Side Suggestions: Provolone PaninisFor 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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