Serves: 6
Total Calories: 395

1 onion, small, sliced thin (1/4 cup)
2 turnips, small, white (about 1/3 pound), peeled and sliced thin
1 pound potato (about 3 medium), peeled and sliced thin
3 cups chicken broth, homemade
1 cup milk, skim
1/2 teaspoon nutmeg, ground
freshly gound pepper to taste
1/4 cup evaporated milk, skim

This low-fat, hearty soup is from Jane Brody's Good Food Book.

1. In a large saucepan, combine the onion, turnips, potatoes, and broth. Bring the soup to a boil, reduce the heat, partially cover the pan, and simmer the soup until the vegetables are tender, about 10 minutes.
2. Transfer the vegetables and cooking liquid to a blender or food processor ( in batches, if necessary) and puree them.
3. Just before serving, return the puree to a saucepan and heat the puree over a moderately low flame. Add the skim milk, nutmeg, and pepper and heat the soup to just below boiling. Stir in the evaporated milk and serve.

Food exchanges per 1-cup serving: ½ BREAD, 2 VEGETABLE

Nutritional Facts:

Serves: 6
Total Calories: 395
Calories from Fat: 34

More Recipes from the The Kids, Food and Diabetes Family Cookbook Cookbook:
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Baked Macaroni and Cheese
Chili Deluxe with Vegetables
Coleslaw
Corn Chowder
Egg Drop Soup
German Potato Salad
Greek Lemon Soup
Lentil Soup
Manhattan Clam Chowder
Matzo Ball Soup
Matzo Balls
Minestrone
Mini Pizzas
Navy Bean Soup
New Potato Salad
Open-Faced Tuna Melts
Pita Pockets
Potato and Turnip Soup
Sloppy Joes
Special Fruited Coleslaw
Split Pea Soup
Turkey Chili
Vegetable Soup
Vegetable-Beef Soup