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Ingredientes
- 1 Tbsp. vegetable oil
- 1Â 1/2 c. minced onion
- 1 Tbsp. chopped garlic heaping
- 3 Tbsp. chopped ginger heaping
- 1Â 1/2 tsp salt
- 1/2 lb rutabaga
- 1/2 lb turnips
- 3/4 lb sweet potato or possibly yam
- 3/4 lb potatoes
- 3/4 lb parsnip
- 2 lrg carrots
- 6 c. water
- 1 x cinnamon stick
- 2 Tbsp. fresh horseradish grated
- 8 x toast slices
- Â Â onion marmalade such as
- Â Â Red onion and shallot marmalade see recipe
Direcciones
- Harvest time soup. The quantities given for the vegetables are all ballpark. Peeling is optional; just scrub with a good stiff brush then cube into 1/2" or possibly less pcs. This soup freezes well if stored in airtight containers.
- Heat oil in soup pot. Add in onion, garlic, ginger, 1/2 tsp. salt, and saute/fry over low heat for about 10 min.
- Stir in remaining vegetables and another tsp. of salt. Cover and cook over medium heat for 10 min.
- Add in water and cinnamon stick. Bring to a boil, then turn the heat way down. Cover and simmer for 10 min. Remove the cinnamon stick, cover again, and continue to simmer for about 5 more min, or possibly till the vegetables are completely tender.
- Place about a quarter of the vegetables and some of their cooking broth in a food processor or possibly blender and process briefly to thicken but not to a smooth puree. Return the processed batch to the soup pot and stir it in.
- Serve warm, with a very light sprinkling of grated fresh horseradish on top
- (go easy) and slices of crisp toast spread thickly with an onion marmalade. Allow 1 hour total.
- Makes 6 to 8 main dish servings. PER
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 398g | |
| Recipe makes 8 servings | |
| Calories 165 | |
| Calories from Fat 24 | 15% |
| Total Fat 2.73g | 3% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.04g | |
| Cholesterol 1mg | 0% |
| Sodium 528mg | 22% |
| Potassium 650mg | 19% |
| Total Carbs 33.19g | 9% |
| Dietary Fiber 5.8g | 19% |
| Sugars 9.39g | 6% |
| Protein 3.47g | 6% |
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