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

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Recipe Summary

active:
25 mins
total:
12 hrs 45 mins
Servings:
4
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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.

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  • 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; protein 9.7g; carbohydrates 34.2g; dietary fiber 4.5g; sugars 19.1g; fat 0.5g; saturated fat 0.2g; cholesterol 3.4mg; vitamin a iu 12513IU; vitamin c 28.1mg; folate 59.2mcg; calcium 320.4mg; iron 1.9mg; magnesium 62.3mg; potassium 809.2mg; sodium 387.2mg.
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