Root Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Root Vegetable Soup calories by ingredient



Number of Servings: 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

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.