Mix and match the amounts of parsnips, turnips, rutabagas, and carrots until you find the blend you like best for this low fat soup recipe.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Lightly coat an unheated medium saucepan with nonstick cooking spray. Preheat pan over medium heat. Add leeks and garlic; cook until tender. Add sweet potato, assorted root vegetables, and chicken broth. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until vegetables are tender.

  • Remove from heat. Stir in evaporated milk, fennel seeds, and the 1/8 teaspoon pepper. Transfer to a 1-1/2- to 2-quart airtight storage container. Cover and chill overnight.

  • To serve, transfer mixture to a medium saucepan. Heat through, but do not boil. Pack in four preheated (see Tip) insulated thermal containers. Serve within 5 hours. If desired, sprinkle with additional pepper.


Tip: To preheat, pour boiling water into thermal containers. Let stand, covered, for 5 minutes. Drain and fill with hot soup.

Nutrition Facts

177 calories; protein 9.7g 20% DV; carbohydrates 34.2g 11% DV; exchange other carbs 2.5; dietary fiber 4.5g 18% DV; sugars 19.1g; fat 0.5g 1% DV; saturated fat 0.2g 1% DV; cholesterol 3.4mg 1% DV; vitamin a iu 12513IU 250% DV; vitamin c 28.1mg 47% DV; folate 59.2mcg 15% DV; calcium 320.4mg 32% DV; iron 1.9mg 10% DV; magnesium 62.3mg 22% DV; potassium 809.2mg 23% DV; sodium 387.2mg 16% DV.