Carrot and rutabaga soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 Tbs. Canola oil2 cups Carrots2 cups Rutabagas1. Potatoes1. Onion 4 cups. Chicken broth ( low sodium)1.5 Tbs. Maple sirupFresh thyme (optional)
1. In saucepan, cook carrots, rutabaga and onion in oil for 5 minutes.
2. Add the cubed potato , the chicken broth, the maple sirup and the fresh thyme. Simmer for about 25 minutes. Vegetables must be tender. Discard the stem of the fresh thyme.
3. Purée the soup in the blender.
Serving Size: 1 cup
2. Add the cubed potato , the chicken broth, the maple sirup and the fresh thyme. Simmer for about 25 minutes. Vegetables must be tender. Discard the stem of the fresh thyme.
3. Purée the soup in the blender.
Serving Size: 1 cup
Nutritional Info Amount Per Serving
- Calories: 134.9
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 497.4 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 4.2 g
- Protein: 4.5 g
Member Reviews