Nutrition Facts

Serving Size ½ of recipe
Calories 74
Total Fat 1 g
Saturated Fat 0.5 g
Sodium 439 mg
Total Carbohydrate 16 g
Dietary Fiber 5 g
Protein 2.5 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Water 2 cups
Vegetable bouillon cube 1
Carrots, peeled and cubed ½ cup
Parsnips, peeled and cubed ½ cup
Yellow beets, peeled and cubed (or substitute another root vegetable, eg, rutabaga or potato) ½ cup
Turnips, peeled and cubed ½ cup
Scallions, chopped 2
Fresh parsley, chopped 2 tablespoons
  • Bring 2 cups of water in a medium pot to a boil over high heat.
  • Add bouillon cube and stir occasionally until dissolved.
  • Add vegetables and cook until tender, about 8-10 minutes depending on size.
  • Stir in parsley and serve.