Makes 6 servings
Total time: 30 minutes
1 cup chopped onion
1 cup diced carrot
1 cup thinly sliced celery
1 cup peeled and diced turnips
1 Tbdp. Minced garlic
1 tsp. Ground turmeric
1 Tbsp. Minced fresh ginger
6 cups low-sodium chicken broth
6 Roma tomatoes
4 oz. dry fideos pasta
1/2 cup chopped fresh flat-leaf parsley
Salt and black pepper to taste
Combine onion, carrot, celery, turnips, garlic, turmeric, ginger, and broth in a large pot.
Bring soup to a boil, reduce heat to medium-low, and simmer 15 minutes.
Boil water in a separate pot. Blanch tomatoes in boiling water for 30 seconds. Let tomatoes cool enough to handle, then remove skins and seeds; chop tomatoes.
Off heat, stir tomatoes and fideos into soup; let sit 2 minutes. Stir in parsley and season soup with salt and pepper.
Per serving: 129 cal; 1g total fat (0g sat); 0mg chol; 121 mg sodium; 25g carb; 3g fiber; 6g protein