Lunch

Root Vegetable Soup is for Lunch.

Root Vegetable Soup takes 15 minutes to prepare.

Root Vegetable Soup takes 50 minutes to cook.

Root Vegetable Soup makes 5 servings.

The ingredients for Root Vegetable Soup are:

1 cup potato, cubed
1 cup sweet potato, cubed
1 cup turnips, cubed
1/2 cup onion, chopped
1 tsp olive oil
1/2 cup uncooked brown rice
1/4 cup uncooked split peas
1 cube vegetarian bouillon
1 tsp Garlic Salt
2 tsp coriander
3 tsp italian seasoning

Here is how you make Root Vegetable Soup:

Preheat oven to 350 degreesChop sweet potatoes, potatoes, turnips, and onion and toss with olive oil, garlic salt, and pepper to taste. Place in a baking dish, cover with tin foil, and roast for 30-45 minutes.While the veggies are roasting, place the rice, split peas, two cups of water, and bouillon cube in medium pot and bring to a boil. Turn heat to medium-low and simmer for 40 minutes. Add crushed tomatoes and seasonings to pot and continue to simmer, stirring occasionally. Once roasted veggies are tender, remove from the oven and add them to the pot. Add milk and simmer for about five more minutes. Add additional water if needed to reach desired consistency.*Optional - remove two cups of the soup and blend until smooth, add back to the pot to thicken soup.Number of Servings: 5Recipe submitted by SparkPeople user WISEGAL1.

The nutritional information for Root Vegetable Soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 186.6

• Total Fat: 2.8 g
• Cholesterol: 4.0 mg
• Sodium: 510.3 mg
• Total Carbs: 34.6 g
• Dietary Fiber: 4.7 g
• Protein: 5.3 g

The dietary needs meet for Root Vegetable Soup is Vegetarian