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Passover Vegetable Soup*




Source of Recipe


First Place
Passover Vegetable Soup:

Serves: 4

Exchanges: 2 vegetables

Ingredients:
4 cups fat-free chicken broth
3 cups chopped leek
2 cups diced carrot
1 cups diced peeled turnip
1/4 teaspoon salt
1/8 teaspoon pepper
3 teaspoons chopped fresh parsley


Preparation:
Combine first 6 ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 1 hour or until vegetables are tender. Ladle soup into each of 4 bowls; sprinkle with parsley. Serving size 2 cups, serves 4. Serving Size: 1 cup soup and 1/2 teaspoon cilantro