Root Vegetable Soup with Dill

5 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 and lemon.

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Preparation : 15 min Cooking : 30 min
200 calories/serving
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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
3/4 fennels, cut into 2,5 cm pieces 260 g
5 cups Allergen-Free Vegetable Broth 1.25 L
3 eggs size large
240 g spinach 9 cups
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/2 cup fresh dill 16 g
1 lemons, cut into quarters [optional] 120 g

Method

  1. Prepare the vegetables: Peel the potatoes, turnips, parsnips, carrots, fennel, and celeriac, then cut them into uniform pieces of about 2,5 cm.
  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. Serve.

Observations

The soup keeps up to 7 days in the refrigerator.

This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (290 g)

Amount

% Daily Value

Calories

200

Fat

6 g

10 %

Saturated 1.3 g
+ Trans 0 g

7 %

Cholesterol

110 mg

Sodium

420 mg

17 %

Carbohydrate

30 g

10 %

Fibre

7 g

27 %

Sugars

6 g

Net Carbs

23 g

Protein

7 g

Vitamin A

214 %

Vitamin C

49 %

Calcium

13 %

Iron

21 %
More info

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 0
Vegetables 2
Meat and Alternatives ½
Fats ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

5 Reviews (5 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
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