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



  • 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; 0.5 g total fat; 3 mg cholesterol; 387 mg sodium. 34.2 g carbohydrates; 9.7 g protein; Full Nutrition