Quick and Healthy (and Yummy) Root Veggie Soup
 Root Veggie Soup Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 303.3
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 378.0 mg
- Total Carbs: 60.1 g
- Dietary Fiber: 12.6 g
- Protein: 14.0 g
View full nutritional breakdown of Quick and Healthy (and Yummy) Root Veggie Soup calories by ingredient
Introduction
I did this by just throwing stuff into a small pot, with the idea of bringing it to work for lunch the next day. It turned out great!Important Note: When purchasing diced tomatoes and beans, make sure to check the labels for sodium and pick a low one, also rinse the beans before adding to the soup.
Also, the quality of your curry powder will make a difference to sodium. There shouldn't be any added salt.
All ingridients can be altered to taste. I used Madras curry powder, and added about .5 inch piece of jalapeno for a bit of zing.
I also used ground cumin, instead of seeds, because that's what I had. You could probably toast the seeds if you wanted, to change the flavour a bit.
Eat half a serving, and add a small salad to up your veggies too!
Change the beans and change the flavour too! I did this by just throwing stuff into a small pot, with the idea of bringing it to work for lunch the next day. It turned out great!
Important Note: When purchasing diced tomatoes and beans, make sure to check the labels for sodium and pick a low one, also rinse the beans before adding to the soup.
Also, the quality of your curry powder will make a difference to sodium. There shouldn't be any added salt.
All ingridients can be altered to taste. I used Madras curry powder, and added about .5 inch piece of jalapeno for a bit of zing.
I also used ground cumin, instead of seeds, because that's what I had. You could probably toast the seeds if you wanted, to change the flavour a bit.
Eat half a serving, and add a small salad to up your veggies too!
Change the beans and change the flavour too!
Number of Servings: 1
Ingredients
-
Aurora Diced Tomatoes--398 ml, 0.5 cup
Harvest Sun Low Sodium Organic Vegetable Bouillon Cubes (.5 cube), 2 serving
Garlic, 1 clove
Pepper, black, 1 dash
*Cumin seed, .75 tsp
*Coriander seed, .75 tsp
Curry powder, .75 tsp
Onions, raw, 2 tbsp chopped
*Yams, .5 cup, cubes (or sweet potatoes)
Turnips, .75 cup, cubes
Water, tap, 3 cup (8 fl oz)
Beans, great northern, .75 cup (rinsed)
Directions
Put the water on to boil. Put in the bouillon cube, and heat to boiling, making sure that the cube is dissolved. Turn it to medium or medium-low to simmer.
Meanwhile, chop everything that needs to be chopped, add it to the water, and add beans and the seasonings.
Simmer, uncovered, for about 15-20 minutes, until the turnip and yams/sweet potatoes are cooked through.
Make sure not to over cook, or you'll lose some of the nutrients in the veggies.
Enjoy!!
Number of Servings: 1
Recipe submitted by SparkPeople user AMACUBA.
Meanwhile, chop everything that needs to be chopped, add it to the water, and add beans and the seasonings.
Simmer, uncovered, for about 15-20 minutes, until the turnip and yams/sweet potatoes are cooked through.
Make sure not to over cook, or you'll lose some of the nutrients in the veggies.
Enjoy!!
Number of Servings: 1
Recipe submitted by SparkPeople user AMACUBA.