Root Soup

Preparation:  10 min. Cooking: 90 min. Total: 100 min.
Recipe photo
  • 4 small turnips , peeled
  • 2 parsnips , scraped
  • 2 carrots , scraped
  • 2 onions
  • 1/2 Cup barley
  • 1 1/2 Quart water
  • 2 vegetable bouillon cubes
  • 3 tsp basil
  • 1/4 tsp Tabasco sauce
  • 1/4 pinch mild curry powder
Grate the turnips, parsnips, carrots, and onions and place in a large saucepan. Add next four ingredients and bring to a boil. Reduce heat, cover, and simmer for about 90 minutes, or until vegetables are fully cooked. Add water as needed. When done, add Tabasco sauce and curry. Add salt and pepper to taste.
Calories
53 Cal
Fat
0.3 g
Carbs
12 g
Protein
1.3 g
Fiber
2.5 g
Sugar
3.9 g
Cholesterol
0.1 mg
Sodium
180 mg


Nutrients

Fiber     2.5 g
Fat     0.3 g
Sugar     3.9 g
Carbs     12 g
Protein     1.3 g
Calories     53 Cal

Fats

Fat, Poly     0.1 g
Fat, Mono     0.1 g
Fat, Sat     0.1 g
Fat, Trans     0 g
Fat, Percent     5.2 %

Vitamins

Vitamin, K     2.9 mcg     2.4 %
Vitamin, A     1600 IU     53 %
Vitamin, B12     0 mcg     0.1 %
Niacin     0.6 mg     3.7 %
Riboflavin     0 mg     3.3 %
Vitamin, C     11 mg     13 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.1 mg     6.4 %
Vitamin, E     0.4 mg     2.9 %
Panto, Acid     0.3 mg     6 %
Choline     16 mg     2.8 %
Thiamin     0.1 mg     5 %

Minerals

Calcium     34 mcg     3.4 %
Phosphorus     44 mg     6.2 %
Magnesium     19 mg     4.5 %
Copper     0.1 mcg     11 %
Fluoride     110 mcg     2600 %
Zinc     0.3 mg     2.6 %
Cholesterol     0.1 mg     0.1 %
Sodium     180 mg     12 %
Selenium     1.8 mcg     3.3 %
Manganese     0.2 mg     2.8 %
Potassium     230 mg     4.9 %
Iron     0.5 mg     5.8 %