Root vegetable soup (katzen)

8 Servings

Ingredients

Quantity Ingredient
1 tablespoon Vegetable oil; (*)
1½ cup Chopped onion
1 tablespoon Minced garlic; heaping
3 tablespoons Minced ginger; heaping
1½ teaspoon Salt
½ pounds Rutabaga
½ pounds Turnips
¾ pounds Sweet potato; or yam
¾ pounds Potatoes
¾ pounds Parsnip
2 larges Carrots
6 cups Water
1 Cinnamon stick
2 tablespoons Fresh horseradish; grated
8 Toast slices
Onion marmalade; such as
Red onion and shallot marmalade; see recipe

Directions

PEEL AND DICE THE FOLLOWING

ADDITIONS

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 ½" or less pieces. This soup freezes well if stored in airtight containers.

Heat oil in soup pot. Add onion, garlic, ginger, ½ 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, 2⅒ g fat, (13⅒% cff); 6.2g fiber, 2.8g protein. With bread and horseradish: PER SERVING: 210 cals, 3⅒ g fat, (12.7% cff); 6.4g fiber, 4.9 g protein

Recipe by: Mollie Katzen's Vegetable Heaven (1997)

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