Side Pannel
Root Vegetable Soup (Katzen)
Root Vegetable Soup (Katzen)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Fat
Ingredients List
- 1 tb Vegetable oil; (*)
- 1 1/2 c Chopped onion
- 1 tb Minced garlic; heaping
- 3 tb Minced ginger; heaping
- 1 1/2 ts Salt
Directions
PEEL AND DICE THE FOLLOWING
1/2 lb Rutabaga
1/2 lb Turnips
3/4 lb Sweet potato; or yam
3/4 lb Potatoes
3/4 lb Parsnip
2 lg Carrots
ADDITIONS
6 c Water
1 Cinnamon stick
2 tb Fresh horseradish; grated
8 Toast slices
Onion marmalade; such as
Red onion and shallot
-marmalade; see recipe
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 less pieces. This soup freezes well if stored in airtight
containers.
Heat oil in soup pot. Add onion, garlic, ginger, 1/2 teaspoon salt, and
saute over low heat for about 10 minutes.
Stir in remaining vegetables and another teaspoon of salt. Cover and cook
over medium heat for 10 minutes.
Add water and cinnamon stick. Bring to a boil, then turn the heat way down.
Cover and simmer for 10 minutes. Remove the cinnamon stick, cover again,
and continue to simmer for about 5 more minutes, or until the vegetables
are completely tender.
Place about a quarter of the vegetables and some of their cooking broth in
a food processor or 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 hot, with a very light sprinkling of grated fresh horseradish on top
(go easy) and slices of crisp toast spred thickly with an onion marmalade.
Allow 1 hour total. Makes 6 to 8 main dish servings. PER SERVING: 139 cals,
2.1 g fat, (13.1% cff); 6.2g fiber, 2.8g protein. With bread and
horseradish: PER SERVING: 210 cals, 3.1 g fat, (12.7% cff); 6.4g fiber,
4.9 g protein
1/2 lb Rutabaga
1/2 lb Turnips
3/4 lb Sweet potato; or yam
3/4 lb Potatoes
3/4 lb Parsnip
2 lg Carrots
ADDITIONS
6 c Water
1 Cinnamon stick
2 tb Fresh horseradish; grated
8 Toast slices
Onion marmalade; such as
Red onion and shallot
-marmalade; see recipe
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 less pieces. This soup freezes well if stored in airtight
containers.
Heat oil in soup pot. Add onion, garlic, ginger, 1/2 teaspoon salt, and
saute over low heat for about 10 minutes.
Stir in remaining vegetables and another teaspoon of salt. Cover and cook
over medium heat for 10 minutes.
Add water and cinnamon stick. Bring to a boil, then turn the heat way down.
Cover and simmer for 10 minutes. Remove the cinnamon stick, cover again,
and continue to simmer for about 5 more minutes, or until the vegetables
are completely tender.
Place about a quarter of the vegetables and some of their cooking broth in
a food processor or 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 hot, with a very light sprinkling of grated fresh horseradish on top
(go easy) and slices of crisp toast spred thickly with an onion marmalade.
Allow 1 hour total. Makes 6 to 8 main dish servings. PER SERVING: 139 cals,
2.1 g fat, (13.1% cff); 6.2g fiber, 2.8g protein. With bread and
horseradish: PER SERVING: 210 cals, 3.1 g fat, (12.7% cff); 6.4g fiber,
4.9 g protein
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