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2 turnips, peeled and cut into
quarters lengthwise
2 medium russet potatoes,
peeled
1
⁄
3 cup fresh parsley leaves,
if desired
Add cooked and raw vegetables to broth with remaining 1 teaspoon thyme. Heat to
boiling. Reduce heat, cover, and simmer 30 to 45 minutes, or until vegetables are tender.
Exchange shredding disc for mini bowl and mini blade in work bowl. With processor running,
add parsley through small feed tube. Process until finely chopped, about 10 seconds.
Add parsley and reserved meat pieces to soup. Heat 10 minutes and serve.
Yield: 16 servings (1 cup per serving).
Tips: For vegetarian soup, omit pork and substitute vegetable broth for chicken broth. Soup
also freezes well.
Per Serving: About 170 cal, 7 g pro, 20 g carb, 7 g total fat, 1.5 g sat fat, 15 mg chol,
400 mg sod.
WINTER VEGETABLE SOUP