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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Root Vegetable Soup

Source: dLife

Hearty potato, parsnip, and turnip soup with a dollop of mascarpone cheese.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	226.8

Total Carbs	20.4 g

Dietary Fiber	3.5 g

Sugars	8.0 g

Total Fat	15.0 g

Saturated Fat	6.4 g

Unsaturated Fat	3.1 g

Potassium	138.9 mg

Protein	4.7 g

Sodium	94.5 mg

Dietary Exchanges 15.0 Fat, 1.8 Vegetables, 0.0 Fruits, 0.1 Meat, 0.2 Milk, 0.4 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

3.0
3 each medium carrots 1.0
1 each medium russet potato 1.0
1 cup fresh sliced parsnip 1.0
1 each Turnips, fresh, large 1.0
1 each medium onions 2.0
2 tbsp Oil, sunflower 2.0
2 tbsp Butter, unsalted 6.25
6 1/4 cup cold water 1.0
1 tbsp fresh ginger root 1.25
1 1/4 cup fat free milk 3.0
3 tbsp Cheese, mascarpone 2.0
2 tbsp fresh dill weed 1.0
1 tbsp fresh lemon juice 1.0
1 pinch salt and pepper 1.0
1 pinch fresh dill weed

Directions

In a large pan with oil and butter, place carrots, potato, parsnip, turnip, and onion. Fry lightly, cover and sweat the vegetables on low heat for 15 minutes, shaking the pan occasionally.
Pour in water and bring to boil. Season to taste.
Cover and simmer for 20 minutes until the vegetables are soft.
Strain the vegetables, reserving the stock.
Add the ginger and vegetables to a food processor and puree until smooth.
Return the pureed mixture and stock to pan.
Add milk and stir while the soup gently reheats.
Remove from heat and stir in the mascarpone, plus the dill and lemon juice.
Reheat the soup - but do not allow it to boil (or it may curdle).
Serve, garnished with sprigs of dill.