Nutrition Information (per serving)
calories
75
protein
1 g
sodium
331 mg
carbohydrates
13 g
fat
2 g
fiber
3 g
cholesterol
0 mg
Servings
6 (¾ cup ea.)
Ingredients
⅓ cup diced acorn squash
⅓ cup diced carrots
⅓ cup diced parsnips
⅓ cup diced rutabaga
⅓ cup diced potato
⅓ cup diced celery
½ cup diced yellow onions
1 Tbsp extra-virgin olive oil
¼ tsp minced garlic
2 cups tomato juice
2 cups vegetable stock
½ tsp dry basil
Pinch dry thyme
¼ tsp sea salt
¼ tsp freshly ground black pepper
1 Tbsp fresh chopped parsley
½ tsp Worcestershire sauce
Instructions
- In a large saucepan, combine all diced vegetables. Add olive oil and garlic and sauté until onions are translucent.
- Add all remaining ingredients and cook for 15 minutes.
