Root Vegetable Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 99.3
  • Total Fat: 3.3 g
  • Cholesterol: 13.5 mg
  • Sodium: 675.8 mg
  • Total Carbs: 14.3 g
  • Dietary Fiber: 1.9 g
  • Protein: 3.8 g

View full nutritional breakdown of Root Vegetable Soup calories by ingredient


Introduction

Good on cool days Good on cool days
Number of Servings: 16

Ingredients

    4 cup fresh Butternut Squash
    2 link, 4/lb Italian Sausage, pork
    2 medium Turnips
    8 oz Baby Carrots, Raw (Kroger, about 1 cup)
    3 sweetpotato, 5" long Sweet potato
    70 fl oz Chicken Broth
    2 tbsp Ginger, ground

Directions

cook sausage, drain if needed. Add chopped squash, baby carrots, turnips, chopped, and sweet potato chopped. Add broth, boil until vegetables are tender. Blend with stick blender. Add ginger, salt and pepper to taste.

Serving Size: makes 16 one cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user SANDY5810.