Root Vegetable Soup Recipe

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Root Vegetable Soup
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Ingredients:

Directions:

  1. In a large flameproof casserole, melt the butter.
  2. Add the onion, shallots, salt and pepper.
  3. Cover and cook over medium-low heat for 15 minutes, stirring often, or until the vegetables soften.
  4. Add the carrots, parsnips, turnips, chicken stock, water, and nutmeg.
  5. Bring the mixture to a boil.
  6. Turn the heat to medium-low, cover the pot, and simmer the soup for 40 to 50 minutes or until vegetables are tender.
  7. Taste for seasoning and add more salt and pepper if you like.
  8. Remove 1 cup of solids from the soup and mash them on a plate with a fork until the mixture is pureed.
  9. Stir the puree back into the soup.
  10. Return the soup to a boil.
  11. In a small bowl, combine the lemon rind, mint, and scallions.
  12. Ladle the soup into bowls, sprinkle with the mint mixture and serve at once.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 228.2 Kcal (955 kJ)
Calories from fat 49.04 Kcal
% Daily Value*
Total Fat 5.45g 8%
Cholesterol 14.98mg 5%
Sodium 367.84mg 15%
Potassium 1058.58mg 23%
Total Carbs 38.71g 13%
Sugars 17.3g 69%
Dietary Fiber 9.47g 38%
Protein 8.44g 17%
Vitamin C 34.1mg 57%
Vitamin A 1.9mg 64%
Iron 45.3mg 252%
Calcium 124.6mg 12%
Amount Per 100 g
Calories 43.3 Kcal (181 kJ)
Calories from fat 9.31 Kcal
% Daily Value*
Total Fat 1.03g 8%
Cholesterol 2.84mg 5%
Sodium 69.8mg 15%
Potassium 200.88mg 23%
Total Carbs 7.35g 13%
Sugars 3.28g 69%
Dietary Fiber 1.8g 38%
Protein 1.6g 17%
Vitamin C 6.5mg 57%
Vitamin A 0.4mg 64%
Iron 8.6mg 252%
Calcium 23.7mg 12%

* 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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Recipe Tags

Weightwatchers Points

  • 4.2
    Points
  • 6
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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