Serves: 6
Total Calories: 37
Prep time: n/a
Cook time: 10 minutes
Total time: 10 minutes

2 small carrots, scraped
1 leek
1 stalk celery
2 slices turnips
1 tablespoon butter or margarine
3 leaves cabbage, shredded
1/2 medium onion, thinly sliced
1/8 teaspoon salt
dash pepper
1/8 teaspoon sugar
4 cubes chicken bouillon, dissolved in 4 cups boiling water
chopped parsley

Cut carrots, leek, celery, and turnip into very thin strips about 2 inches long. Melt butter in a small saucepan over low heat. Add carrots, leek, celery, turnip, cabbage, onion, salt, pepper, and sugar. Cover and cook about 5 minutes until vegetables are tender. Combine with chicken bouillon, simmer 5 minutes. Serve with garnish of chopped parsley.

Nutritional Facts:

Serves: 6
Total Calories: 37
Calories from Fat: 17

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