Slow-cooked Root Vegetable Soup

"Something happens to vegetables when they're cooked very slowly for a long time: their flavour becomes mellow but at the same time more intense, and your kitchen is filled with aromas of goodness. This soup is also completely fat-free."
Servings:
6 people

Health Score

High
Medium
Low
9.2 / 10
High score

Glycemic Index

Index
42
Low
Load
9
Low

Nutrition per serving:

Calories109.78 kcal5%
Fat0.65 g1%
Carbs20.57 g8%
Sugars7.73 g9%
Protein7.25 g14%
Sodium675.73 mg34%
Fiber3.69 g13%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
42
Low
Glycemic Load
9
Low

Ingredients

8 oz (225 g) peeled carrots, cut into 2 inch (5 cm) lengths
8 oz (225 g) peeled celeriac, cut into 2 inch (5 cm) pieces
8 oz (225 g) trimmed and washed leeks, halved and cut into 2 inch (5 cm) lengths
8 oz (225 g) peeled swede, cut into 2 inch (5 cm) pieces
1 small onion, peeled and roughly chopped
2½ pints (1.5 litres) stock made with Marigold Swiss Bouillon vegetable powder
3 bay leaves
salt and freshly milled black pepper
6 teaspoons fat-free Greek yoghurt
a few fresh chives, snipped

Directions

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