A hearty soup made with root vegetables and chicken
In a stockpot, melt the butter over medium heat. Add the onions, cover and cook, stirring occasionally until the onion is soft. Add ginger, garlic or shallot and sauté for another 10 minutes.
Stir in stock, turnips, sweet potato and carrots. Bring to a boil. Reduce heat and simmer, partially covered for 20 minutes. Season to taste.
Add celery root and chicken. Simmer for about 10 minutes.
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Serving Size: 1 Serving (1129g) | ||
Recipe Makes: 4 | ||
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Calories: 713 | ||
Calories from Fat: 302 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.5g | 45 % | |
Saturated Fat 17.4g | 87 % | |
Monounsaturated Fat 10.6g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 151.1mg | 46 % | |
Sodium 1376.6mg | 47 % | |
Potassium 1657.7mg | 44 % | |
Total Carbohydrate 53.3g | 16 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 47.9g | ||
Protein 48.8g | 70 % | |
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: 713
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