• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Creamy Turnip, Rutabaga, and Potato Soup

  • Recipe Submitted by on

Category: Stews

 Ingredients List

  • Vegetable cooking spray
  • 1 c Finely chopped onion
  • 1/2 c Chopped celery
  • 3 c Chopped peeled turnip, (1
  • -pound)
  • 3 c Chopped peeled rutabaga, (1
  • -pound)
  • 2 1/2 c Chopped peeled red potato,
  • -(1 pound)
  • 31 1/2 oz Low-salt chicken broth, (3
  • -cans)
  • 1 ts Salt
  • 1/8 ts Pepper
  • 1/8 ts Ground nutmeg
  • 1/2 c Nonfat sour cream


Coat a large Dutch oven with cooking spray, and place over medium heat
until hot. Add onion and celery; saute 4 minutes or until tender. Add
turnip and next 3 ingredients; stir well. Bring to a boil; cover, reduce
heat, and simmer 40 minutes or until the vegetables are tender.

Place half of turnip mixture in a blender, and process until smooth.

Pour into a bowl, and repeat procedure with remaining turnip mixture.
Return the puree to pan, and add salt, pepper, and nutmeg. Cook over low
heat until thoroughly heated. Yield: 2 quarts (serving size: 1 cup soup and
1 tablespoon sour cream).

Per serving: 73 Calories; 0g Fat (2% calories from fat); 7g Protein; 15g
Carbohydrate; 2mg Cholesterol; 561mg Sodium

Serving Ideas : Ladle into individual soup bowls; top with sour cream.

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