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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 31.8
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 43.5 mg
  • Total Carbs: 7.2 g
  • Dietary Fiber: 2.1 g
  • Protein: 1.1 g

View full nutritional breakdown of No-potato vegetable soup calories by ingredient
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No-potato vegetable soup

Submitted by: GREENEYESGIRL

Introduction

This kind of soups came as a result of my nutritionist recommending I start replacing potato with other less starchy vegetables. It turns out that it's perfectly possible to make a vegetable soup without potatoes! I had never though about that before, but the turnips give soup the consistency that used to be provided by the potatoes. Use carrots, turnips and onions as the base of the soup and the flavor can be anything you like - lettuce, pumpkin, beans... This kind of soups came as a result of my nutritionist recommending I start replacing potato with other less starchy vegetables. It turns out that it's perfectly possible to make a vegetable soup without potatoes! I had never though about that before, but the turnips give soup the consistency that used to be provided by the potatoes. Use carrots, turnips and onions as the base of the soup and the flavor can be anything you like - lettuce, pumpkin, beans...
Number of Servings: 6

Ingredients

    carrots, turnips, onions, lettuce

Directions

Cup the carrots and turnips in slices - they don't need to be too small, just enough to cook quickly. Cook them in the stove with the lettuce until the carrots are no longer hard - if you can easily pierce a piece of carrot with a fork, they are ready. Season to liking, I usually go with coarse salt, pepper and cumins. Blend everything together, including some of the cooking water so that it is not too thick and you are done. Lettuce can be replaced with other vegetables, such as pumpkin, beans, tomatoes...

Number of Servings: 6

Recipe submitted by SparkPeople user GREENEYESGIRL.






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