A tasty and healthy root vegetable soup.
3 | potatoes, coarsely cut into 3 cm pieces | 600 g | |
3 | parsnips, coarsely cut into 3 cm pieces | 280 g | |
2 | carrots, coarsely chopped into 3 cm pieces | 200 g | |
2 | turnips, coarsely cut into 3 cm pieces | 340 g | |
3 stalks | celery, coarsely chopped into 3 cm pieces | 220 g | |
1 | onions, coarsely cut into 3 cm pieces | 200 g | |
1 | leeks, coarsely cut into 3 cm pieces | 300 g | |
2 tbsp | olive oil | 30 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
1 pinch | cayenne pepper [optional] | 0.2 g | |
4 cups | chicken broth, warm | 1 L | |
1 cup | water, warm | 250 mL | |
1 cup | milk, partly skimmed, 2% | 250 mL |
A blender or food processor will be very useful to purée the soup.
The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.
per 1 serving (370 g)
Amount % Daily Value |
Calories 160 |
Fat 4 g 5 % |
Saturated
0.8 g
4 % |
Cholesterol 0 mg |
Sodium 410 mg 17 % |
Carbohydrate 30 g 10 % |
Fibre 4 g 18 % |
Sugars 7 g |
Net Carbs 26 g |
Protein 4 g |
Vitamin A 36 % |
Vitamin C 43 % |
Calcium 9 % |
Iron 8 % |
Food Group | Exchanges |
---|---|
Starches | 1 |
Vegetables | 1 ½ |
Milk and Alternatives | 0 |
Fats | ½ |
This is a pretty yummy and simple soup. I usually puree in some soft tofu to soups like this to add a bunch of protein and really make a meal of it.
It's not bad, it's just really boring. It has no real distinct flavours except for a bit of spice. I ended up throwing half of it out at the end of the week because I knew it wasn't going to get eaten. It is easy to make but so are a lot of other really tasty soups. So for next time, I'm going to give this one a pass.
This is a good basic recipe but I would use it as a starting point and then add lots of spices to make it more interesting. I added the soft tofu as another reviewer has said and made it more into a meal.