Try this Creamy Turnip, Rutabaga, and Potato Soup recipe, or contribute your own.
Suggest a better descriptionCoat a large Dutch oven with cooking spray, and place over medium heat until hot. Add onion and celery; saute 4 minutes or until tender. Add turnip and next 3 ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until the vegetables are tender. Place half of turnip mixture in a blender, and process until smooth. Pour into a bowl, and repeat procedure with remaining turnip mixture. Return the puree to pan, and add salt, pepper, and nutmeg. Cook over low heat until thoroughly heated. Yield: 2 quarts (serving size: 1 cup soup and 1 tablespoon sour cream). Per serving: 73 Calories; 0g Fat (2% calories from fat); 7g Protein; 15g Carbohydrate; 2mg Cholesterol; 561mg Sodium Serving Ideas : Ladle into individual soup bowls; top with sour cream. Recipe by: Cooking Light, Nov/Dec 1994, page 180 Posted to MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (170g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 30 | ||
Calories from Fat: 2 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 1.3mg | 0 % | |
Sodium 24.3mg | 1 % | |
Potassium 94.4mg | 2 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 5.6g | ||
Protein 1g | 1 % | |
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: 30
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