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13Ingredients
8Hours
330Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 onion (large, chopped)
- 1 turnip (large, peeled and chopped)
- 4 medium carrots (peeled and chopped)
- 4 potatoes (peeled and chopped)
- 1/2 green cabbage (medium, cored and shredded)
- 1 Tbsp. salt
- 2 bay leaves
- 1 tsp. dried thyme
- 1/2 tsp. fresh ground black pepper
- 8 cups water
- 1/2 cup cream
- croutons (for serving, if desired)
- 1/3 cup fresh dill (minced, or parsley if desired)
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories330Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol25mg8% |
Sodium1970mg82% |
Potassium1510mg43% |
Protein9g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate59g20% |
Dietary Fiber10g40% |
Sugars8g |
Vitamin A210% |
Vitamin C190% |
Calcium20% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Petkus 5 years ago
Great starting point for any root vegetable soup. My version was not low fat like this recipe. I didn't have potatoes or cabbage but used extra carrots and turnips, along with celery. I sauteed the vegetables first in butter and added chicken broth paste to the water.. I did not use any cream but instead mixed in a small spoonful of sour cream into individual bowls when serving. Delicious!