Root Vegetable Soup (Katzen) Recipe

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Servings: 8

Ingredients

Cost per serving $0.91 view details

Directions

  1. 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.
  2. Heat oil in soup pot. Add in onion, garlic, ginger, 1/2 tsp. salt, and saute/fry over low heat for about 10 min.
  3. Stir in remaining vegetables and another tsp. of salt. Cover and cook over medium heat for 10 min.
  4. 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.
  5. 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.
  6. Serve warm, with a very light sprinkling of grated fresh horseradish on top
  7. (go easy) and slices of crisp toast spread thickly with an onion marmalade. Allow 1 hour total.
  8. 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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