Root Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 192.4
  • Total Fat: 5.2 g
  • Cholesterol: 3.6 mg
  • Sodium: 217.1 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 5.5 g
  • Protein: 5.9 g

View full nutritional breakdown of Root Vegetable Soup calories by ingredient
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A nice way to use root vegetables on cold winter days! A nice way to use root vegetables on cold winter days!
Number of Servings: 8


    4 parsnips, peeled and diced.
    1 large onion, peeled and diced
    2 carrots, peeled and diced.
    1 cup of shredded cabbage OR 2 stalks of celery, chopped
    3 cloves of garlic, smashed
    1 large potato, peeled and diced
    2 turnips, peeled and diced
    4 cups of chicken or vegetable stock
    2 tablespoons of olive oil
    salt and pepper to taste.


Prep vegetables, and put oil into a heavy dutch oven or soup pot over medium-high heat.

Once the oil is hot enough to shimmer, add the onion, garlic, and celery or cabbage. Stir frequently and sautee until the onions are translucent.

Add the remaining vegetables and cover, stirring occasionally, for 7-8 minutes or until the vegetables have softened up and are easily pierced with a fork or sharp knife.

Add the stock and cook for 20 minutes on medium-low heat, stirring and scraping the bottom periodically to get any vegetable fond on the bottom into the soup.

Taste and adjust with salt and pepper, then blend with an immersion blender and serve.

Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user BZARCHER.

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