Passover Vegetable Soup Recipe

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Ingredients:

Serving

8 cups fat-free chicken broth
6 cups chopped leek
3 cups diced carrot
3 cups diced peeled turnip
1/2 tsp salt
1/4 tsp pepper
1/8 tsp ground saffron (optional)
7 tsp chopped fresh cilantro

Directions:

Combine first 6 ingredients in a large Dutch oven; stir in saffron, if desired. Bring to a boil; cover, reduce heat, and simmer 1 hour or until vegetables are tender. Ladle soup into each of 14 bowls; sprinkle with cilantro.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	69.49 Kcal (291 kJ)
Calories from fat	12.19 Kcal
		% Daily Value*
Total Fat	1.35g	2%
Sodium	283.79mg	12%
Potassium	210.53mg	4%
Total Carbs	12.49g	4%
Sugars	4.01g	16%
Dietary Fiber	2.15g	9%
Protein	2.67g	5%
Vitamin C	12.1mg	20%
Vitamin A	0.3mg	9%
Iron	0.8mg	4%
Calcium	67.2mg	7%

Amount Per 100 g
Calories	30.35 Kcal (127 kJ)
Calories from fat	5.32 Kcal
		% Daily Value*
Total Fat	0.59g	2%
Sodium	123.96mg	12%
Potassium	91.96mg	4%
Total Carbs	5.46g	4%
Sugars	1.75g	16%
Dietary Fiber	0.94g	9%
Protein	1.17g	5%
Vitamin C	5.3mg	20%
Vitamin A	0.1mg	9%
Iron	0.3mg	4%
Calcium	29.4mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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