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Root Vegetable Soup
Source: dLife

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

Prep Time: 12 minutes
Cook Time: 35 minutes
Difficulty: Intermediate

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
3 Fat , 2 Vegetables , 1/2 Meat , 1/2 Milk , 1/2 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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3 each  medium carrots
1 each  medium russet potato
1 cup  fresh sliced parsnip
1 each  Turnips, fresh, large
1 each  medium onions
2 tbsp  Oil, sunflower
2 tbsp  Butter, unsalted
6 1/4 cup  cold water
1 tbsp  fresh ginger root
1 1/4 cup  fat free milk
3 tbsp  Cheese, mascarpone
2 tbsp  fresh dill weed
1 tbsp  fresh lemon juice
1 pinch  salt and pepper
1 pinch  fresh dill weed
  1. 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.
  2. Pour in water and bring to boil. Season to taste.
  3. Cover and simmer for 20 minutes until the vegetables are soft.
  4. Strain the vegetables, reserving the stock.
  5. Add the ginger and vegetables to a food processor and puree until smooth.
  6. Return the pureed mixture and stock to pan.
  7. Add milk and stir while the soup gently reheats.
  8. Remove from heat and stir in the mascarpone, plus the dill and lemon juice.
  9. Reheat the soup - but do not allow it to boil (or it may curdle).
  10. Serve, garnished with sprigs of dill.

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