Passover Vegetable Soup

Yield: 14 servings (serving size: 1 cup soup and 1/2 teaspoon cilantro)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 62
  • Calories from fat: 3%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 5.2g
  • Carbohydrate: 10.5g
  • Fiber: 1.8g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 217mg
  • Calcium: 42mg


  • 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


  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Passover Vegetable Soup Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy