Passover Vegetable Soup

recipe

Yield:

14 servings (serving size: 1 cup soup and 1/2 teaspoon cilantro)

Recipe from

Cooking Light

Nutritional Information

Calories 62
Caloriesfromfat 3 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 5.2 g
Carbohydrate 10.5 g
Fiber 1.8 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 217 mg
Calcium 42 mg

Ingredients

8 cups fat-free chicken broth
6 cups chopped leek
3 cups diced carrot
3 cups diced peeled turnip
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground saffron (optional)
7 teaspoons chopped fresh cilantro

Preparation

Combine first 6 ingredients in a large Dutch oven; stir in saffron, if desired. Bring to a boil; cover, reduce heat, and simmer 1 hour or until vegetables are tender. Ladle soup into each of 14 bowls; sprinkle with cilantro.

Leslye Michlin Borden,

Cooking Light

March 1997
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