Nutrition Facts

Serving Size½ of recipe
Total Fat1 g
Saturated Fat0.5 g
Sodium439 mg
Total Carbohydrate16 g
Dietary Fiber5 g
Protein2.5 g

Servings and Times


Ingredients and Preparation

Water2 cups
Vegetable bouillon cube1
Carrots, peeled and cubed½ cup
Parsnips, peeled and cubed½ cup
Yellow beets, peeled and cubed (or substitute another root vegetable, eg, rutabaga or potato)½ cup
Turnips, peeled and cubed½ cup
Scallions, chopped2
Fresh parsley, chopped2 tablespoons
  1. Directions
  2. Bring 2 cups of water in a medium pot to a boil over high heat.
  3. Add bouillon cube and stir occasionally until dissolved.
  4. Add vegetables and cook until tender, about 8-10 minutes depending on size.
  5. Stir in parsley and serve.