Root Vegetable Soup
by Solaris1968
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INGREDIENTS
- 225 grams carrots ; chopped
- 225 grams leeks ; chopped
- 225 grams swede ; chopped
- 1 each onion ; chopped
- 2 each veggie stock
- 2 each bay leaf
- 225 grams parsnips ; chopped
- 1 each potato ; chopped
INSTRUCTIONS
Put all ingredients into casserole pot add water and seasoning (herbs optional, I've added rosemary or thyme to this). Cook at 180 for around an hour and a half, or on the stove top for 1 hour using a saucepan.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (250g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 153 | ||
| Calories from Fat: 5 (3%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.6g | 1 % | |
| Saturated Fat 0.1g | 1 % | |
| Monounsaturated Fat 0.1g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 60.1mg | 2 % | |
| Potassium 758.1mg | 20 % | |
| Total Carbohydrate 35.6g | 10 % | |
| Dietary Fiber 7.1g | 28 % | |
| Sugars, other 28.5g | ||
| Protein 3.4g | 5 % | |
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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. |
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Calories per serving: 153
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