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Passover Vegetable Soup

Passover Vegetable Soup

Cooking Light MARCH 1997

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

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.

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
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Passover Vegetable Soup recipe

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