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Ingredients
2 medium beets
1 medium turnip
2 carrots
2 medium red potatoes
1 stalk of celery
1 large onion, chopped
1 medium-size bunch fresh spinach, chopped
2 ½ quarts cold water
1 bouillon cube (vegetable or chicken)
6 tablespoons vegetable oil
3 tablespoons parsley, finely chopped
Salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 to 8 servings)
23 grams carbs; 229 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 15 grams fat; 5 grams fiber; 1489 milligrams sodium; 4 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel and cut into small dice the beets, turnip, carrots, potatoes and celery and place in a pot with the onion and spinach. Cover with the water and bring to a boil. Simmer over medium heat for 1 hour.
- Step 2
Add the bouillon cube, oil, parsley, salt and pepper to taste. Stir and simmer for 15 minutes more. Serve hot or refrigerate and puree to serve cold.
Private Notes
Comments
Wary of orig recipe; my variations: subbed kale for spinach; sautéed in batches all other veg except potato; added less liquid - a cup of white wine, 3 cups water and 3 cups chicken broth. used an immersion blender and served hot. Won't knock your socks off but is simple and tasty