Root Vegetable SoupEn Español (Spanish Version)
Serving Size½ of recipeCalories
1 gSaturated Fat0.5 gSodium
439 mgTotal Carbohydrate
16 gDietary Fiber5 gProtein
2.5 gServings2IngredientsMeasuresWater2 cupsVegetable bouillon cube1Carrots, peeled and cubed½ cupParsnips, peeled and cubed½ cupYellow beets, peeled and cubed (or substitute another root vegetable, eg, rutabaga or potato)½ cupTurnips, peeled and cubed½ cupScallions, chopped2Fresh parsley, chopped2 tablespoonsDirectionsBring 2 cups of water in a medium pot to a boil over high heat.Add bouillon cube and stir occasionally until dissolved.Add vegetables and cook until tender, about 8-10 minutes depending on size.Stir in parsley and serve.
Side Suggestions: Provolone Paninis
For each person, place 2 slices of provolone cheese between 2 slices of whole wheat bread. Cook in a panini press. If you don’t have a panini press, place non-stick grill pan or skillet over medium-high heat and spray with cooking spray. Add sandwiches to the pan and then place a plate with a canned food item or other weight on top. Cook for 1-2 minutes on each side.