Fall Country Vegetable Soup
Healthy recipe from Jackie Newgent, RDN, 1,000 Low-Calorie Recipes (Houghton Mifflin Harcourt, 2012).Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium red onion, finely diced
- 2 teaspoons apple cider vinegar
- 1 1/2 teaspoons sea salt, or to taste
- 2 medium turnips or 1 large rutabaga, peeled and cut into 3/4-inch pieces
- 1 large carrot, unpeeled, scrubbed and cut into 3/4-inch pieces
- 1 medium parsnip, unpeeled, scrubbed and cut into 3/4-inch pieces
- 1 medium sweet potato, unpeeled, scrubbed and cut into 3/4-inch cubes
- 1 teaspoon finely chopped fresh rosemary
- 1/2 teaspoon hot pepper sauce, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1/4 teaspoon ground cinnamon, or to taste
- 6 cups low-sodium vegetable broth
- 2 cups chopped fresh kale leaves
- 1/4 cup chopped fresh flat-leaf parsley
More: Leek and Pea Soup Recipe
Instructions
Heat the oil in a large saucepan or stockpot over medium heat. Add the onion, vinegar and 1/4 teaspoon of the salt and saut? until slightly caramelized, about 10 minutes.
Add the turnips, carrot, parsnip, sweet potato, rosemary, hot pepper sauce, black pepper, cinnamon, broth and the remaining 1 1/4 teaspoons salt. Increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 12 minutes. Add the kale and simmer until all the vegetables are tender, about 12 additional minutes. Adjust seasoning.
Stir the parsley into the soup, ladle into individual bowls and serve.
Makes 9 Servings
Nutritional Information: (Serving size: 1 cup): 70 calories; 2 g total fat (0 g saturated); 14 g carbs (5 g sugars); 3 g fiber; 1 g protein; 0 mg cholesterol; 520 mg sodium.
More: 8 Heart-Healthy Soups for Athletes
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