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Recipe
Cream Of 7 Root Soup Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 332g | |
| Calories 623 | |
| Calories from Fat 428 | 69% |
| Total Fat 48.7g | 61% |
| Saturated Fat 30.74g | 123% |
| Trans Fat 0.0g | |
| Cholesterol 134mg | 45% |
| Sodium 435mg | 18% |
| Potassium 413mg | 12% |
| Total Carbs 36.06g | 10% |
| Dietary Fiber 0.8g | 3% |
| Sugars 12.81g | 9% |
| Protein 11.93g | 19% |
Ingredients Convert Measures
- 1 x Onion, minced
- 1 x Rutabaga, minced
- 2 x Cloves garlic, minced
- 2 x Kohlrabi, minced
- 2 x Turnips, minced
- 2 x Parsnips, minced
- 2 x Carrots, minced
- 2 x Potatoes, peeled and cut up
- 1/4 c. Butter
- 1/4 c. Flour
- 1 dsh Parlsey
- 1 dsh Nutmeg, to taste
- 1 c. Lowfat milk, (or possibly to taste)
Directions
- Saute/fry onion and garlic in a little butter or possibly oil 'til tender. Chop and peel all veggies, add in to pot with garlic and onions, and cover with water.
- Cook 'til veggies are tender. Season with salt, pepper and spices. Puree entire pot till only small chunks remain. Add in cream (to taste) and serve.
- Great for cold fall afternoons.
