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Root Vegetable Soup with Dill

20 Reviews
100% would make this recipe again

This is a traditional Russian soup: earthy root vegetables, cooked with fresh spinach, are enlivened here with a tart, fresh topping of dill, lemon and sour cream.

Preparation : 15 min Cooking : 30 min
160 calories/serving
  • Can be done in advance
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Heart-healthy

Ingredients

2 potatoes, cut into 2,5 cm pieces 400 g
1 1/2 turnips, cut into 2,5 cm pieces 260 g
1 parsnips, cut into 2,5 cm pieces 100 g
2 carrots, cut into 2,5 cm pieces 200 g
1/2 celeriac, cut into 2,5 cm pieces 320 g
1 onions, coarsely chopped 200 g
1 clove garlic, finely chopped
5 cups vegetable broth, low-sodium 1.25 L
3 eggs size large
240 g spinach 9 cups
1/2 cup fresh dill 16 g
6 tbsp sour cream 90 mL
salt [optional]
ground pepper to taste [optional]
1 lemons, cut into quarters [optional] 120 g

Method

  1. Prepare the vegetables: Peel the potatoes, turnips, parsnips, carrots, and celeriac, then cut them into uniform pieces of about 2,5 cm. Coarsely chop the onion and finely chop the garlic.
  2. Put all the vegetables and broth into a pot. Bring to a boil, cover then simmer until the vegetables are tender, about 25 min.
  3. Meanwhile, boil the egg(s) (10 min), cool them down immediately in cold water, then cut them into halves. Set aside.
  4. Add the spinach and cook until it is wilted, about 2-3 min. Season with salt and pepper to taste. Finely chop the dill, then add it to the soup.
  5. Ladle the soup into bowls. Garnish each bowl with half a boiled egg, along with lemon quarters and sour cream. Serve.

Remarks

The soup keeps up to 7 days in the refrigerator.

Nutrition Facts Table

per 1 Serving (460g)

Amount

% Daily Value

Calories

160

Fat

3 g

5 %

Saturated 0.9 g
+ Trans 0 g

5 %

Cholesterol

110 mg

Sodium

180 mg

7 %

Carbohydrate

28 g

9 %

Fibre

5 g

21 %

Sugars

6 g

Protein

7 g

Vitamin A

125 %

Vitamin C

33 %

Calcium

11 %

Iron

17 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 3 servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : ¼ serving

Claims

This recipe is :
Free  :
Added Sugar, Trans Fat
Low  :
Saturated Fat
Source of  :
Calcium, Copper, Niacin, Vitamin B1, Vitamin D, Zinc
Good source of  :
Fibre, Iron, Pantothenic Acid, Phosphorus, Selenium, Vitamin B12, Vitamin B2, Vitamin C, Vitamin E
Excellent source of  :
Folacin, Magnesium, Manganese, Potassium, Vitamin A, Vitamin B6, Vitamin K
Diet-related health claims  :
Heart-healthy

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 0
Vegetables 2
Meat and Alternatives ½
Fats 0

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Members' Reviews

20 Reviews (20 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Vegetables | Soups | Heart-healthy | High Iron | Vegetarian | Low Saturated Fat | Kosher | High Fibre | Halal | Central European