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. Source: Diabetic Living Magazine

Diabetic Living Magazine
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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.

Tips

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; 0.5 g total fat; 0.2 g saturated fat; 3 mg cholesterol; 387 mg sodium. 809 mg potassium; 34.2 g carbohydrates; 4.5 g fiber; 19 g sugar; 9.7 g protein; 12513 IU vitamin a iu; 28 mg vitamin c; 59 mcg folate; 320 mg calcium; 2 mg iron; 62 mg magnesium;