Go Back

Root Vegetable Soup

Prep Time40 mins
Course: Soup
Servings: 4
Calories: 82kcal


  • 4 carrots peeled and diced
  • 1 tbsp parsley fresh
  • 1 turnip peeled and diced
  • 1 tsp olive oil
  • 1 rutabaga peeled and diced
  • 3 cups water
  • 1 parsnip peeled and diced
  • 1 onion chopped
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 2 cloves garlic crushed


  • Heat a large nonstick skillet and sauté the onion and garlic in olive oil.
  • Add the turnip and parsnip and continue to sauté for 5 minutes.
  • Add the carrot and sauté for 3 minutes.
  • Add the water and bring to a boil.
  • Cover and simmer for 30 minutes or until cooked.
  • Adjust the seasonings and serve hot, garnished with fresh parsley.


½ cup of nonfat sour cream may be added to the cooked soup to increase the calcium content of the soup.
Excellent source of Vitamin C, A, and folate. Good source of Vitamin B6 and B1.
Recipe excerpted from The Cancer Nutrition Center Handbook, by Carolyn Katzin