Passover Vegetable Soup
Yield: 14 servings (serving size: 1 cup soup and 1/2 teaspoon cilantro)
Recipe from
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
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.
Passover Vegetable Soup Recipe at a Glance
- COURSE: Soups/Stews
- CONVENIENCE: Entertaining
- CUISINE: Jewish, Moroccan
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat
- OCCASION: Spring, Passover
- PUBLICATION: Cooking Light
More Recipes for Soups/Stews
-
Matzo Ball Soup
Cooking Light -
Bertha's Matzo Ball Soup
MyRecipes -
Potato, Bean, and Yogurt Soup
Southern Living
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy