Sweet Turnip Slaw

1 bunch turnips, washed and peeled (small purple top turnips work well but if you can find the small white turnips even better. Don’t bother to peel the really small turnips)
2 sweet onions
3 cloves garlic, minced
1 tablespoon fresh dill, chopped
¼ cup light sour cream
1 rib celery
3 tablespoons red wine vinegar
¼ teaspoon salt
2 tablespoons honey

In a food processor with the shredding attachment, shred the turnips and the onion. In a large bowl mix the turnips, onions with the rest of the ingredients.

Serves: 6 Calories: 80 Protein: 2 g Carbohydrates: 18 g Total Fat: 1 g Saturated Fat: 0.5 g Cholesterol: 5 mg Fiber: 3 g Sodium: 185 mg

Weight Watcher’s Points: 1

Soup #2
Butternut Soup with Coconut and Curry served with Apple Slaw

Butternut Soup with Coconut Curry
1 small butternut squash
1 Tablespoon light olive oil
1 small onion, diced
4 cloves garlic, chopped
3 carrots, peeled and diced
8 cups cool water
1 can light coconut milk
2 Tablespoons curry powder
½ teaspoon sea salt
1 Tablespoon per serving of Apple Slaw

In a large sauce pot heat oil and sauté onions until tender, add carrots, garlic, squash and curry powder. Let cook, stirring until curry begins to stick on the bottom of the pot. Add the coconut, milk, water, and salt. Let simmer until all the vegetables are fork tender and can be easily mashed.

Turn heat off and let soup rest for about 10 minutes. Puree soup using a hand held or kitchen blender until smooth and silky.

Apple Slaw
1 apple
2 teaspoons fine minced red onion
1 Tablespoon apple cider vinegar
Pinch of salt
1 Tablespoon honey

Shred apple using a hand held cheese grater or food processor. Combine all the above ingredients and mix well. Serve 1 Tablespoon of the slaw in the center of the soup.

Serves 6 Calories: 160 Protein: 2 g Carbohydrates: 28 g
Fat: 5g Saturated fat: 2.5 g Cholesterol: 0 mg Fiber: 6 g Sodium: 210 mg