Root Vegetable Soup

Name: Root Vegetable Soup Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 1 TB olive oil; 1 leek chopped (1 cup); 1 garlic minced; 2 turnips chopped (2 cups); 1 carrot chopped (1 cup); 4 small potatoes peeled and chopped (1 cup about); 2 cups water; 1 TB vegetable bullion; 1 can evaporated milk; salt and pepper

Minutes to Prepare: 10
Minutes to Cook: 45

Number of Servings: 6

Ingredients

1 TB olive oil1 leek, chopped (1 cup)1 garlic, minced2 turnips, chopped (2 cups)1 carrot, chopped (1 cup)4 small potatoes, peeled and chopped (1 cup about)2 cups water1 TB vegetable bullion1 can evaporated milksalt and pepper

Directions

Saute leek in oil. Add garlic, then remaining vegetables, bullion and water. Bring to a boil, simmer until vegetables are very tender. Puree, adding milk. (I use a handheld blender) Adjust seasoning. Reheat, do not boil. If desired, garnish with parsley.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user KATJYA.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 179.6
Total Fat: 7.1 g
Cholesterol: 17.8 mg
Sodium: 115.6 mg
Total Carbs: 23.8 g
Dietary Fiber: 3.0 g
Protein: 6.3 g

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