14 Simple and quick Soups and Stews 400 Calories or fewer

 

225 Calorie Brunswick Stew (Home Cooking 101) DiTuro Productions

Video taken from the channel: DiTuroProductions


 

Rutabaga 101 and easy Rutabaga Recipe

Video taken from the channel: Chef Buck


 

Cozy Vegan Soups & Stews | Easy + Healthy ��

Video taken from the channel: Lisa Kitahara


 

Perfect Presentations (203): Jacques Pépin: More Fast Food My Way

Video taken from the channel: KQED


 

Super Low Cal Creamy Vegetable Soup

Video taken from the channel: RecipeTin Eats


 

4 quick & easy soup recipes | classic healthy weight loss indian soup recipes

Video taken from the channel: Hebbars Kitchen


 

COZY VEGAN SOUP RECIPES ‣‣ easy & healthy dinner ideas

Video taken from the channel: Simply Quinoa


16 Cozy AF Big Batch Soups Under 400 Calories. but each of them is also under 400 calories per serving and each recipe will make at least five servings. 14. Cooking fish in flavor-packed broths or soups is a simple way to make sure the protein stays moist and absorbs loads of flavor. This Flounder in Puttanesca Sauce is a great example of that cooking principle. And because you’re using quick-cooking flounder, the whole dish is ready in under 30 minutes and for 420 calories with a side of garlic.

Time: 40 minutes Make-Ahead Tip: Freeze individual portions of leftover chili for up to 2 months; thaw overnight and reheat over medium-low heat. Serve with Jack-Corn Muffins: Combine 1 (8.5-ounce) package corn muffin mix, ½ cup shredded Monterey Jack cheese with jalapeño peppers, ½ cup corn kernels, 1⁄3 cup 1% low-fat milk, and 1 large egg. Divide batter evenly among 8 muffin cups coated.

Find healthy, delicious low-calorie quick & easy soup recipes, from the food and nutrition experts at EatingWell. While scanning the canned soup aisle, look for healthy soups that contain less than 450 mg sodium and more than 3 g fiber per 1-cup serving. Curried Butternut Squash Soup with Crispy Halloumi. Most chowders are often high in fat and calories because they contain cream, but with fat-free milk and just a sprinkling of bacon, this lightened version has only 257 calories and less than 3 grams of fat.

Plus, it has the same creamy texture and mouthfeel as a traditional chowder. Grab a bowl of comfy, cozy soup without the guilt! Each of these low-calorie soup recipes come in at 200 calories or less per serving. “Soup is one of our meal-time staples all year round. This is an excellent recipe with a great depth of flavor.” – Wayne.

20 Easy Fall Soups. These top-rated soups go from prep to bowl in 30 minutes or less. Copycat Panera® Broccoli Cheddar Soup “This soup was. Healthy dinner recipes that are easy and filling. See more ideas about Recipes, Healthy, Healthy dinner.

Quick Cream of Mushroom Soup. My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I’m happy to share it with my own friends and family. —Anne Kulick, Phillipsburg, New Jersey. Get Recipe.

Healthy, quick, and easy homemade chicken and dumplings recipe! In under 35 minutes, you’ve got a filling healthy dinner that tastes like grandma made, but is under 300 calories. To make this family favorite #comfortfood, substitute packaged gnocchi for made from-scratch dumplings.

Rotisserie chicken is another time-saver.

List of related literature:

When there are so many great noncream soups, you should be able to do without them, but if you feel you must have them, use your Anything Goes calories.)

“The Best Life Diet” by Bob Greene
from The Best Life Diet
by Bob Greene
Simon & Schuster, 2007

Green vegetable soups are easy, delicious, and nourishing if you have some good light stock on hand (see Everyday Chicken Stock, Stocks).

“Ratio: The Simple Codes Behind the Craft of Everyday Cooking” by Michael Ruhlman
from Ratio: The Simple Codes Behind the Craft of Everyday Cooking
by Michael Ruhlman
Scribner, 2009

Add frozen veggies (broccoli, spinach, kale, mixed vegetable blends) to the soup before you heat it up if it doesn’t contain a big nutritarian serving of vegetables.

“The End of Dieting: How to Live for Life” by Dr. Joel Fuhrman
from The End of Dieting: How to Live for Life
by Dr. Joel Fuhrman
Hay House, 2014

But most of the time, the best, healthiest, most filling soups are those made from broth and vegetables, pureed or chunky, including vegetable soups, noodle soups, and bean or pea soups.

“The Skinnygirl Dish: Easy Recipes for Your Naturally Thin Life” by Bethenny Frankel, Eve Adamson
from The Skinnygirl Dish: Easy Recipes for Your Naturally Thin Life
by Bethenny Frankel, Eve Adamson
Atria Books, 2010

Soups, stews, and chilis make a generous number of servings, but it’s easy enough to stock your freezer with last night’s leftovers so you can reheat them whenever you like.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Soups to avoid are starchy or potato based.

“The Perfect 10 Diet: 10 Key Hormones That Hold the Secret to Losing Weight and Feeling Great-Fast!” by Michael Aziz
from The Perfect 10 Diet: 10 Key Hormones That Hold the Secret to Losing Weight and Feeling Great-Fast!
by Michael Aziz
Sourcebooks, 2011

* Vegetable broth: Using the vegetables listed for the break-in period, make a soup stock by chopping and then simmering them for 20 to 30 minutes.

“Dr. Pitcairn's New Complete Guide to Natural Health for Dogs and Cats” by Richard H. Pitcairn, Susan Hubble Pitcairn
from Dr. Pitcairn’s New Complete Guide to Natural Health for Dogs and Cats
by Richard H. Pitcairn, Susan Hubble Pitcairn
Rodale Books, 2005

Soups, stews, and chilis make a generous number of servings, and it’s easy enough to stock your freezer with last night’s leftovers so you can reheat them whenever you like.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Bean soups are especially conducive to using up leftovers (or small amounts of fresh vegetables): add cereal or pasta, cooked vegetables including potatoes (cut up into spoon­size pieces), tomatoes, greens (sliced thinly or chopped up a bit if previously cooked).

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

Soups are great for quick meals because you can empty the fridge into a leftover soup!

“The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet” by Alicia Silverstone, Neal D. Barnard, M.D.
from The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet
by Alicia Silverstone, Neal D. Barnard, M.D.
Rodale Books, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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76 comments

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  • Hello, my name is Hilly. I love your soups. They are easy to make and taste yummy ��. I have subscribed and shared with my friend. Thank you �� very much. Do you have a cook book?

  • I just made the carrot and tumeric soup and it’s SO DELICIOUS!!!!!! So easy to make, so simples and amazing. The coconut milk and the ginger really added a special flavour. I have soup for the entire week in my fridge now ��

  • I tried all three. And I love them. So I cooked them repeatedly already. I ad some red peppers into the third soop…to enhance the flavor. Thank you!:-)

  • Thanks for the recipe! Easy to make. I just made the Healing Cauliflower Soup. But 1 Teaspoon of pepper was definitely too much. I would suggest 1/4 tsp or 1/2 tsp.

  • The cauliflower soup is awesome. I did kinda changed it. Instead of leeks I used white onion and a shallot. I couldn’t find leeks ��. Then I used roasted cashews instead of raw (they are hard to find!!!). I did use lemon juice. But still, sooooo awesome. Thank you!!!

  • I love how you can always hear him slurping up saliva casually as hes talking. You can really imagine how amazing these things are.

  • I prefer using my hand immersion blender instead of transferring the soup to a blender. That way you can purée the soup in the pot. Less cleanup. Less risk for burning yourself.

  • Ah, thank you so much for the potato leek soup recipe! I’ve been bummed for a while since I’ve become lactose intolerant and cannot consume dairy products anymore.
    Potato leek soup was one of my absolute favourites to make and now I can make it again with this recipe.

  • Hi! Love your cook. I’m Italian, can you use English subtitles? ’cause I think it would be clearer (for people like me that don’t speak English very well)

  • My dear. I am on a fixed income. You are high maintenance. Can you not have some inexpensive alternatives to stretch the budget so I can then buy some of the other stuff?

  • I appreciate the video but the comment “eating with our fingers like savages” was inappropriate.
    Most people eat with their fingers when necessary. I am sure you eat most finger-friendly foods with your fingers, don’t you? Hamburgers, chicken-fingers, vegetables for dipping, just a few examples. Good thing you have a nice lady who chimed in and made a comment. Try not to offend people or at the very least make yourself ignorant by making rude comments. Refined people and/or people living in traditional societies eat with their fingers. Please don’t do this to yourself.

  • Omg all these vegan soup recipes look so good!!! That carrot turmeric and ginger soup is healthy and looks amazing to eat when in pain. Like I’m in pain right now. I don’t have the ingredients to make it though.

  • Would you convert these recipies for an instant pot, please. I would also love recipies that are easy instant pot with 17 grams of protein per serving. My nutritionist said that Vegans/GF need at least 17 grams with every meal. Is this the standard?

  • It looks like white potatoes and I heard that it makes a great mashed potato substitute. And I can’t tell the visual difference between mashed rutabaga and mashed potatoes. Though in NYC, rutabaga is hard vegetable to find. The only place I know to get it is Whole Foods.

  • I so shared this on my Facebook!! I am in Pocono’s and this is perfect especially the turmeric soup (I am in day 3 of a fibromyalgia flare) so I am making a huge pot of that soup this week

  • Oh my goodness, thank you. I’m sick right now with a nasty cold, cough, and blah blah blah.

    I’m totally going to make a few of these. They look good, comforting and easy to make while sick. ♡

  • Fabulous video on my list I used cashew milk in my last leek and potato soup.Then a few nuts when serving Will try your cauliflower.Looks excellent *

  • I have minor surgery coming up in a couple of weeks, I will make a couple batches of soup ahead of time so I can feed myself well during recovery. If I leave it to my husband I have pizza every night ��

  • Tomato soup health ke liye bahut hi faaydemand hota hai jo isme baare mein nahin jante unhe main bataaye just like bhains ke aage been bajana

  • To make an authentic and good tomato soup u r supposed to boil the tomatoes and then peel the skin.. then u purée then and strain it and cook

  • Garlic Gloves chop kar ke ya thoda crush karke dale jo bhi ye banane wala hai. Kyn ki oil maim garlic blast hota hai last week my mom had an accident bymistakely one small gloves she put like that only

  • Very god recipes ����������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������������tank yu

  • I was so confused how to make my first soup. Yourrecipes is one of the finest recipes i know. Thnks for making it simple n easy to make. God bless.

  • Oh my god! After reading through a few things on google, in a bid to shed the lockdown gains… this is amazing! I was very sceptical how the creaminess and flavours would be, being as it’s so vegetabley. This is brilliant. Very very flavoursome, pure fresh veg so very nutritious. And, as it is quite rich in flavour, you only eat the bowl full and feel full after that. It did take a while to prep as first stage had to cool before it could be blitzed in the nutri bullet (in 3 rounds). Massive load cooked! Fingers crossed I can be about 5 stone lighter in a couple of weeks!! (Ish) This has definitely upped my game when it comes to my nutribullet soups!!!!

  • Yep, I made the soup 2 nights ago and I’m nearly ready to eat some for lunch.  The only thing I did was to add a frozen slice of parmesan cheese rind which blended well with the veggies and tastes like heaven in the soup.  A keeper.

  • I like that your soups are more on the thick side, which is how I like them. I find most soup recipes are way too thin and watery.

  • You say potato, I say po-tah-toe.:) Been meaning to buy my first rutabaga since I saw the hash brown video. Now it’s going on my grocery list so I don’t forget the roasted cubes look delicious. Of course the only ingredient I don’t have to make them is your humor in the kitchen.

  • You are such a generous being! Thank you for that. You don’t hold back anything and constantly offering all your small or big tricks that can ensure a high quality of a meal.

  • btw, the lobster roll place he mentions in Madison, CT is the Clam Castle.

    Never been, but I can recommend Lobster Landing in Clinton.

    But I’m not Jacques Pépin.

  • Just please chefs dont clean plates with the towels you cleaned your hands with etc.Very anti higienic but I do love Jaques to death

  • Alright, I just finished a 40 day fast and for the first couple of days after my.fast, I drank juice to awaken my digestive system again, but I made these and froze all 3 of them a week before my fast was over. These were officially the first things I ate after my fast was done. They are really incredible soups! I cant decide which one I like the most. I will probably make these often. I will still be eating just soups for another week, so I am considering making these again in a few days. Thank you for posting these.

  • An artist makes his work look simple; but, it isn’t! Chef Pepin builds a meal, step by step. Oh, I would love for him to cook a meal for me.

  • Legend of technique! Have u seen some of his other videos? How quick he still moves and can still run at his age. The fluidity of his movements, so sexily smooth. I fucking love this man. One of my major inspirations when I decided to be a chef.

  • Being native to, and still living in Acadiana, I see a strong similarity between Jacques’ mannerisms and any old-school Cajun about the kitchen. Of course, his authentic French accent is totally different a Cajun accent.

  • I love that these videos keep reminding (and teaching) me that I can have more sophisticated fast food almost as quickly I can drive through a fast food line.

  • i wonder if that young lady Jacques is whining and dining is his wife, daugher, cousin, or mistress. Any which way it’s a tad creepy.

  • Did you guys get a new house I was binge watching coz I just found you guys luv your channel and you’re a texan comic gosh darn it and the pot roast with you mum calling me maw I nearly cried and I ain’t even in the USA you two a fantastic people salt of the earth and you drop the magic F now and again real people love it.

  • Never fails to surprise me how in every comment thread, such rudeness shows up. This man’s life and culinary history is legendary. He’s the chef’s chef, he’s the inspiration for generations of those that were inspired by him and got into cooking because of him. What I wouldn’t give for just a taste of his talent and knife skills! My admiration for this man cannot be found with words. What a treasure he is and has been to the world.

  • This man and his obsession with wine is inseparable. He is like 80 and he still drinks after all these years. Why not give it up already?

  • lol….C’mon Jacques…how much sugar?..how much flour?…went into your pastry cream.  Never mind….I found the answer here…..  http://www.kqed.org/w/morefastfoodmyway/episode203.html

  • Small Berry Custards Recipe

    Conventional berry tarts are made by baking a shell of cookie dough and, when it is cold, filling it with custard, arranging berries on top, and finishing it with a glaze. However, it is easier, faster, and less caloric to make this similar recipe without the dough. The custard is spooned into individual soufflé molds or small glass bowls and topped with berries glazed with seedless raspberry jam. Any small molds with about a 1/2-cup capacity that are pretty enough to serve in the dining room will work here.

    4 servings

    Pastry Cream

    1 1/4 cups half-and-half
    1/4 teaspoon pure vanilla extract
    2 large egg yolks
    3 tablespoons sugar
    2 tablespoons all-purpose flour
    4 medium strawberries
    1 small container (about 6 ounces) raspberries
    1/4 cup seedless raspberry jam
    4 sprigs fresh mint, for garnish (optional)
    Store-bought cookies (optional)

    For the pastry cream: Bring the half-and-half and vanilla to a boil in a small saucepan. Meanwhile, combine the egg yolks and sugar in a medium bowl with a whisk. Add the flour to the yolks and mix it in well with the whisk. Pour the hot half-and-half into the yolk mixture and whisk it in. Pour the entire mixture back into the saucepan and bring it to a boil, whisking until it thickens. Boil for 10 seconds longer, remove from the heat, and cool.

    When ready to assemble the desserts, divide the cream among four 1/2-cup molds. Cut each strawberry lengthwise into 6 to 8 slices and stand the slices up all around the edge of the molds so the tips extend a little beyond the edge. Arrange a layer of raspberries on top of the cream in each mold inside the strawberry border. Heat the raspberry jam for about 10 seconds in a microwave if it is too firm to use as a glaze and coat the berries with the jam. Garnish with the mint sprigs if using. Serve with cookies, if you like.

    http://www.kqed.org/w/morefastfoodmyway/recipes.html

  • Great inspiration! The book has the exact measurements, but the show has the reality… I usually do this but I might do this instead (insert episode). Life is living and breathing and cooking is exactly the same! His broccolini with canellini, sausage, clams and onions, excludes the clams in the book which mystified me when I was reading while remembering the show. And the clams really add another dimension. Really, muliti dimensional cooking. Also, he is in the moment by moment.

  • You realize that the stew is not meant to be a meal for 4-6 right? It’s meant to be part of a meal, like what he made in this episode.

  • Its a greek salad he made. a whole tomato sliced into 5. then chop up red onion thinly and get some cheese you like that goes well with tomato. make a vingerette obviously. then start layering it, tomato -> onion -> tomato -> cheese etc until its done, can add in any herb you like too. for the tomato pit the top off in a cone, so you can put back on top. you can serve it with nuts/croutons

  • People have become accustomed to restaurant portions. 28-32 ounces is a full meal. That includes a beverage. Most people actually continue eating after they’re already full because that’s what they’re used to doing, but a stomach typically only holds 30 ounces.

  • I love Jacques, but does anyone feel his portion estimates are a little on the small side? That stew for 4-6? 4 sure, 6? Nah! Anyway, he’s still awesome. Does anyone know what the hell that tomato thing at 24:54 is?

  • Those rolls look so easy and good o,o Imma ty making them with crabmeat since that’s what I have. I can’t wait thanks for the recipe:)

  • Same as Gail, though for me the diet is something conspicuous by its absence. This one gets put in the favourites folder. Now to wait a month or three til it’s cold enough to eat soup…

  • These are really inspiring me to get in the kitchen again. Totally love this video and will be making the un-chicken chili tonight! I think my non-vegan husband will love it, too (along with the cheesy broccoli soup). Subbed!

  • Yo girl I don’t even like soup but I am going to make ALL OF THESE. They look amazing and really hearty!!! I guess my issue with soup is that I’m always still starving after I eat it, but dayum these look like they will be a legit meal. SOUP FOR DAYSSS

  • Can you do soup recipes without onions, tomatoes, beans, tofu & mushrooms? PLEASE… My daughter is hypersensitive to those ingredients. Frustrating, I know. ������

  • I’ve been craving soup bc it’s been so cold. These all looked so good!! I’d leave out the vegan shrimp in the first one though bc it kinda weirded me out.

  • I can’t understand why I can barely hear you. What happened? Maybe check your recording equipment. I was truly hoping to learn about a rutabaga. ��

  • thank you this was very nice. I boil the cubes for 5 to 7 minutes then cool them off before oven time and today along with the olive oil i added (zaatar ) it is a Lebanese mixture of Dried Thyme Sumac sesame seeds and table salt also i added a touch of Cumin a touch of chili, next time i am going to try soy sauce soaking after i boil them then decide what spices i will add. All the best

  • Lol, after growing up on these, in Mississippi, cubed and boiled with bacon grease, and served with cornbreadI Was so glad to see them in a Norwegian grocery store. That is the first time, I realized they were Scandinavian in the first place! I love them served with cornbread and pepper sauce!

  • Recently discovered this veggie in a Cuban dish a friend gave us. I really thought we were eating potatoes. It’s just soaked up the flavors of the spices. Going to eat a lot of these in the future.

  • In Canada we are under the illusion that this winter root veg belongs to us, my apologies. I am vegan and I like what you did on the roasting tray; will definitely try that before the season is over, but I have 2 other versions if you have the time; I make my own stock and don’t over fill the pot and let it simmer wouldn’t leave the house; pepper rosemary garlic powder don’t need salt because my stock has some miso paste hence no boiling; best mash in the world. That’s what I did there should be a minimum of liquid when it’s soft; just mash. There’s also a recipe from an inn in Ontario for non-vegans … there’s usually a way around it; in a separate pan for about 40 minutes caramelize a large onion and mince is the only word for it a chunk of aged white cheddar cheese and let the heat do the rest. Great memories of that version; was a side for roast beef and brussel sprouts and carrots with reduced balsamic vinegar glaze with a touch of maple syrup. Tx for great idea and video!!!!

  • Next time, how about cutting out the bullshit (including the loudmouth in the background) and just getting to the point? I, for one, am going elsewhere.

  • thanks for this video!! i was a little scared of rutabaga until i saw your tutorial haha!! tonights dinner is a sheet pan chicken and rutabaga…so excited now haha!

  • Eating with your hands is not like savages. Plenty of indigenous cultures never used silver ware. That does not make them savages.

  • Thanks for the tip! Cooking with it now:) Also, HOLY please self-check self with the racey judgments…Swedes sissies? They are incredibly focused and world innovators…Savages? Really? The majority of different world cultures and population eat with hands as proven to have more flavourful positive eating experience. An important time to unlearn one-sided colonial narratives. Education at our fingertips:)

  • I’m just here because I just hit 25 weeks pregnant and my doctor says my baby is now the size of a “Rutabaga” and I had no idea what that was lol….

  • Swedish sissy here, lol. Funny how one of the names are “swede” yet I never even saw one let alone ate any as a kid. (hence the need to find out how to cook it) I wonder who named this root veggie

  • No way. Its bitter and tastes like dirt. I hate them as much as i hate Brussells Sprouts. Rutabaga and BS should be fed to criminals as punishment in prisons. Nasty nasty vegetable.

  • “Jedi” Chef Pepin, again with another superb video and excellent knowledge. To emphasis another point in the thread here, Jacques Pepin has forgotten MORE about cooking and food and wine, than anyone here will ever know.

  • Too bad I just hate the consistency of thick soups…. The recipes for the soups are amazing though, but I think I’m just going to add more water to the pot. And unfortunately no stock (fresh or in carton boxes) available where I live, unless I make my own. Bouillon cubes instead it is!

  • Nice kitchen Buck! I was subscribed to your channel, but got a new phone. I’m re-subcribed.

    Looking for your keto recipes. I guess a rutabaga is keto friendly? I’ve never tried one, but will I like cabbage. Never tried a turnip. Thanks for the recipe.

  • In Ireland they are simply called turnips and are a staple food. The standard way is to boil and mash them. Add a little butter, some salt and pepper. Try with white pepper if you can find it (hard to come by in the US.) I always thought the rutabaga/turnip was an underrated vegetable. It’s delicious.

  • I’ve loved these since I was a kid… My favourite way is simply boiled, and mashed with butter and brown sugar, salt, and pepper.

  • As a swede I’m offended. Definitely gonna swim over that ocean… Woulda been cool if they were called swedes over here, unfortunaty they go under the rather dull name “kålrot”

  • Hey Buck, the next time I go to the store I will get some rutabaga and see if I can make chips with them in the microwave like I do potatoes.

  • Thanks for this. I grew rutabaga in my garden for the first time last year. I think I let it stand too long and it was spongy and chewy. Your rutabaga experience was what I had hoped for. There’s no doubt I would like it if I could get it to be like yours! I’ll have to try again in the garden but, in the mean time, I’ll see what I can find at the market. Is rutabaga season over? I enjoyed the video. You two are great fun to be with! Rutabaga or not!

  • As a classically trained chef I will tell you that Jacques is, next to his life-long friend, Julia Child, is brilliant and fantastic. Period. End of story. I met Julia and taught for her friend the late Phyllis Vaccarelli. I have yest to shake Jacques’ hand. Hope to some day. Amazing man. ��������

  • Yes there’s are swedes in the UK. Although I didn’t realise that you were holding a swede until you said, and for a good while I thought “what an exotic vegetable” until you revealed.. it’s a swede.

  • Yumm!! I appreciate you making recipes without coconut ingredients. It is not super easy to sub out bc the consistency is different than other plant milks.

  • I live in Sweden… that’s old staple in our eating. Not surprised to see we brought them… Here they are called kålrot.. basicly cabbageroot. I use them in soup or have them as mash… mixed with potatoes and carrots. Nom nom….