Appetizers / Soups / Salads

Spinach and Root Vegetable Soup is for Soup.

Spinach and Root Vegetable Soup takes 20 minutes to prepare.

Spinach and Root Vegetable Soup takes 360 minutes to cook.

Spinach and Root Vegetable Soup makes 4 servings.

The ingredients for Spinach and Root Vegetable Soup are:

1 small turnip, cut into chunks
2 carrots, diced
1 small parsnip, cut into large dice
1 potato, peeled and diced
1 onion, chopped
1 garlic clove, finely chopped
1/4 celeriac bulb
3 cups boiling vegetable stock
6 oz fresh spinach, roughly chopped
1 small bunch fresh dill, chopped
salt and pepper

For the garnish
2 hard boiled eggs, sliced legthways
1 lemon, sliced
2 tbsp fresh parsley and dill

Here is how you make Spinach and Root Vegetable Soup:

Makes 4 3/4 cup servings1. Put the turnip, carrots, parsnip, potato, onion, garlic, celeriac and stock into the ceramic cooking pot of a large slow cooker. Cook on high for 1 hour, then either leave on auto or switch to low and cook for another 5-6 hours, until the vegetables are soft and tender.2. Stir the spinach into the cooking pot and cook on high for 45 minutes, or until the spinach is tender but still green and leafy. Season with salt and pepper.3, Stir in the dill, then ladle the soup into warmed bowls and serve garnished with egg, lemon and a sprinkling of fresh parsley and dill.Number of Servings: 4Recipe submitted by SparkPeople user AREAGIRL2002.

The nutritional information for Spinach and Root Vegetable Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 203.9

• Total Fat: 5.0 g
• Cholesterol: 111.7 mg
• Sodium: 338.2 mg
• Total Carbs: 30.1 g
• Dietary Fiber: 4.6 g
• Protein: 10.3 g

The dietary needs meet for Spinach and Root Vegetable Soup is Vegetarian