Clear Broth With Vegetables
|Zucchini||3 Medium (Slender One)|
|Carrots||4 Medium (Slender One)|
|Instant vegetable stock||4 Cup (64 tbs)|
|Thinly sliced green onions||1⁄4 Cup (4 tbs)|
|White pepper||To Taste|
|Italian parsley||2 Tablespoon|
Cut zucchini lengthwise into quarters; thinly slice crosswise to make triangular pieces; set aside.
Repeat with carrots.
Cut turnip into 8 equal wedges; slice crosswise into triangular pieces about the same size as zucchini and carrot pieces.
Melt butter in a 3 quart pan over medium low heat.
Stir in carrots and turnips and cook, uncovered, stirring often, until tender crisp.
Add .stock and bring to a boil over high heat.
Stir in zucchini and onions.
Cover, reduce heat, and simmer just until zucchini is tender crisp.
Season to taste with salt and pepper.
Garnish each serving with a parsley sprig.
Serving size: Complete recipe
Calories 599 Calories from Fat 337
% Daily Value*
Total Fat 38 g59.1%
Saturated Fat 23.5 g117.3%
Trans Fat 0 g
Cholesterol 96.8 mg32.3%
Sodium 2518.7 mg104.9%
Total Carbohydrates 60 g19.9%
Dietary Fiber 22.3 g89.3%
Sugars 25.9 g
Protein 11 g22.8%
Vitamin A 923.5% Vitamin C 295.8%
Calcium 26.2% Iron 29.4%
*Based on a 2000 Calorie diet