Red Root Soup
90 mins (prep 30, cooking 60)
13 ingredients
6-8 servings
An earthy flavored soup for a chilly autumn night. Serve with hot bread or rolls. A pretty red color.I use nonfat milk and yogurt for health reasons, but can be made with whole milk.This can be made through step 2 and refrigerated or frozen for future use.Thaw and proceed with step 3.The servings listed is for a large bowl, as the only item served. If making for a soup course (smaller servings) I would cut recipe in half.

Categories:  seasonal , low-sat.-fat , <-4-hours , soups-&-stews , low-carb , low-sodium , low-in... , time-to-make , low-protein , low-fat , low-cholesterol , low-calorie , winter , fall , healthy , vegetable , healthy-2 ,
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Serving Size (280.57 g)
Servings 6
Amount per Serving
Calories 21.77 Calories from Fat 6.93
% Daily Value *
Total Fat 0.77g 7.12%
Saturated Fat 0.22g 6.64%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 42.65mg 10.66%
Total Carbohydrate 1.96g 3.91%
Dietary Fiber 0.2 g 4.76%
Sugars 0.18 g %
Protein 2.51g 30.13%
Vitamin A 0.15IU% Vitamin C 0.31mg%
Calcium 13.09mg% Iron 0.33mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh parsley, nonfat milk, nonfat plain yogurt