Try this Dirks Sweet Potato and Turnip Soup (t) recipe, or contribute your own.
Suggest a better descriptionCut off dark green tops from leeks, rinse very thoroughly, and dice. Chop onion, and saute leeks and onion in the bottom of a large soup pot in a little water until soft. Peel and dice turnips and potatoes, and add to soup pot. Add a little stock and stew for 5 minutes, stirring gently. Add the rest of the stock and the rosemary, and simmer for 15 minutes, or until the potatoes are fully cooked. Puree about half of the soup in a food processor or blender, and return to the pot. Season to taste with salt and pepper, reheat, and serve. kwvegan Posted to fatfree digest V97 #282 by ASconyers@aol.com on Dec 2, 1997
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Serving Size: 1 Serving (2820g) | ||
Recipe Makes: 1 | ||
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Calories: 651 | ||
Calories from Fat: 10 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 7917.3mg | 273 % | |
Potassium 2853.6mg | 75 % | |
Total Carbohydrate 152.1g | 45 % | |
Dietary Fiber 21.1g | 85 % | |
Sugars, other 131g | ||
Protein 13.4g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 651
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