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Nutritional Facts
Serving Size 6oz (200g)
Serving Per Recipe 4

Amount Per Serving
Calories 70 Calories from Fat 30

% Daily Value *
Total Fat 3g 5%
     Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 430mg 18%
Total Carb. 9g 3%
     Dietary Fiber 3g 12%
     Sugars 5g
Protein 2g

Vitamin A 140%
Vitamin C 40%
Calcium 6%
Iron 6%

* Percent Daily Values based on a 2,000 calorie diet.

Winter Veggie Soup

Serves 4

1 medium rutabaga peeled and chopped
3 pound squash peeled and cut up into cubes
3 cups sliced carrots peeled
1 medium onion chopped
1/2 cup parsley chopped
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon black pepper
2 quarts chicken stock fat free low sodium
2 tablespoons olive oil

In a large pot brown the onion, rutabaga, squash and carrots. When they are lightly browned, add the parsley and spices and the chicken broth. Bring to a boil. Lower heat to a simmer and cook without the cover for 1 hour stirring frequently. Puree the soup in a blender or with a hand held mixer. Garnish with a sprinkle of nutmeg.

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