Recipes Passover Vegetable Soup (Soups)

Number of Servings
4
Ingredients
    • 4 cups fat-free chicken broth
    • 3 cups chopped leek
    • 2 cups diced carrot
    • 1 cups diced peeled turnip
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 3 teaspoons chopped fresh parsley
Instructions

Combine first 6 ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 1 hour or until vegetables are tender. Ladle soup into each of 4 bowls; sprinkle with parsley. Serving size 2 cups, serves 4. Serving Size: 1 cup soup and 1/2 teaspoon cilantro

Nutrition Information

95 Calories; trace Fat (2.4% calories from fat); 13g Protein; 20g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 691mg Sodium.