pumpkin and celery root creamy soupSubmitted by artiparte
Makes 8 servings
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light, low fat, low carb with lots of nutrients
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Ingredients
| 3 |
cups onions, chopped |
| 8 |
garlic cloves |
| 1/2 |
tbsp olive oil |
| 2 |
cups pumpkin, cut in 1" cubes |
| 2 |
cups rutabaga or celery root, cut in cubes |
| 6 |
cups water |
| 1 |
salt and pepper to taste |
| 1 |
tsp nutmeg |
Directions
- In stock pot, heat at medium heat the oil. Add onions and saute until translucent. Add pumpkin and rutabaga or celery root and saute for 2 minutes.
- Add garlic cloves, salt and pepper and nutmeg, stir and add 6 cups water.
- Cover and let simmer for 1 hour covered.
- Let cool for 30 minutes and then put in blender. Puree until smooth.
- You may substitute low sodium chicken stock for the water.
- Can be served hot, cold or room temperature.
- Garnishes can be toasted whole wheat bread cubes or grated cheese.
Categories
Vegetables, Soup, Puree
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Serving Size 321.3g |
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Amount Per Serving |
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Total Carbohydrates 13.2g 4%
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| Vitamin A 191% |
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Vitamin C 25% |
| Calcium 5% |
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Iron 6% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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