St. Genevieve's Soup

Ingredients

• 2 medium beets
• 1 medium turnip
• 2 carrots
• 2 medium red potatoes
• 1 stalk of celery
• 1 large onion, chopped
• 1 medium-size bunch fresh spinach, chopped
• 2 ½ quarts cold water
• 1 bouillon cube (vegetable or chicken)
• 6 tablespoons vegetable oil
• 3 tablespoons parsley, finely chopped
• Salt and freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    257 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 5 grams protein; 0 milligrams cholesterol; 923 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 – 8 servings

Preparation

1. Peel and cut into small dice the beets, turnip, carrots, potatoes and celery and place in a pot with the onion and spinach. Cover with the water and bring to a boil. Simmer over medium heat for 1 hour.
2. Add the bouillon cube, oil, parsley, salt and pepper to taste. Stir and simmer for 15 minutes more. Serve hot or refrigerate and puree to serve cold.

1 hour 15 minutes