Winter Vegetable Soup with Watercress Pistou - 30.7g Carbs, 6.9g Fiber,
10g Sugar
From: www.chow.com - Sarah Karnasiewicz
Difficulty: Easy
Total: About 40 min
Servings: 4 - 6
--> For the soup
1 Tbsp olive oil
1 medium yellow onion, finely chopped
Kosher salt
Freshly ground black pepper
1 tsp ground mustard
4 cups (1 quart) low-sodium vegetable broth
3 medium turnips (about 1 lb), peeled and medium dice
2 medium parsnips (about 8 oz), peeled and medium dice
2 bay leaves
1 medium celery root (about 12 oz), peeled and medium dice
1 cup water
--> For the pistou
4 oz watercress, stems trimmed, washed, and dried
5 medium garlic cloves, coarsely chopped
1 Tbsp finely grated Parmesan cheese
1/4 cup olive oil
Kosher salt
Freshly ground black pepper
--> For the soup
1. Heat the oil in a medium saucepan over medium heat until shimmering.
Add the onion, season with salt and pepper, and cook, stirring occasionally,
until softened and just beginning to turn golden brown, about 5 minutes.
Add the mustard, stir to coat the onion, and cook until fragrant, about
1
minute.
2. Add the remaining ingredients, season generously with salt and pepper,
and stir to combine. Bring to a boil, then reduce the heat to medium low,cover, and simmer until the vegetables are tender, about 15 minutes.
--> For the pistou:
1. Meanwhile, combine the watercress, garlic, and Parmesan in a blender.
Remove the small cap from the blender top, cover the hole with a kitchen
towel, and turn the blender on. Remove the towel and add the oil in a
slow, steady stream until evenly incorporated. Stop and scrape down the
sides of the blender, then pulse until smooth. Taste and season with salt
and pepper as needed.
--> To serve
1. Remove the soup from the heat and discard the bay leaves. Taste and
season with additional salt and pepper as needed. Ladle the soup into
serving bowls and top each bowl with a heaping teaspoon of the pistou.
Nutrition From: www.caloriecount.about.com
Servings: 4
Serving Size: 606 g
Nutrition per Serving:
301 Calories, 162 Calories from Fat, 18g Total Fat, 2.7g Saturated Fat,
1mg Cholesterol, 336mg Sodium, 30.7g Total Carbs, 6.9g Dietary Fiber,
10g Sugars, 6.1g Protein
Vitamin A 1% - Vitamin C 75% - Calcium 13% - Iron 11%
Nutrition Grade: B+
Good points:
Very low in cholesterol
Very high in vitamin C
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