Creamy Root Soup - 16g Carbs, 2.9g Fiber, 3.8g Sugar
From: The Cancer Survivor's Guide by Neal Barnard, M.D. and
Jennifer K. Reilly, R.D.
This soup is made with a variety of root vegetables and supplies an
assortment of cancer-fighting antioxidants to help prevent free-radical
damage. If you've never tried rutabagas before, you'll come to appreciate
the subtle and delicious flavor they add.
Servings: 10
3 1/2 to 4 cups water or vegetable broth, divided (1/2 cup, plus
3 cups, plus 1/2 cup)
1 large onion, chopped
1 large baking potato, chopped
2 large carrots, sliced
1 medium rutabaga, peeled and chopped
1 large sweet potato, chopped
1 1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cumin
1/2 tsp turmeric
1/8 tsp crushed red pepper or cayenne pepper
4 cups washed, fresh spinach, coarsely chopped
Heat 1/2 cup water or broth in a large pot. Add onion and cook over
high heat, stirring often, until soft and translucent, about 5 minutes.
Stir in 3 cups water or broth and remaining ingredients except spinach.
Bring to a simmer, then cover and cook, stirring occasionally, until
vegetables are tender and the soup is thickened, about 30 minutes.
Stir in spinach and simmer until just tender, about 5 minutes. Add
remaining 1/2 cup water or broth, if desired, for a thinner soup.
Servings: 10
Serving Size: 1/2 cup
Nutrition per Serving:
70 Calories, 0.3g Fat, 0.1g Saturated Fat, 3.3% Calories from Fat,
0mg Cholesterol, 2g Protein, 16g Carbs, 2.9g Fiber, 3.8g Sugar,
386mg Sodium, 55mg Calcium, 1.5mg Iron,
vitamin C: 16.6 mg - beta-carotene: 3767 mcg - vitamin E: 0.6 mg
