c i r k a

Root Vegetable Soup

  • 2 Tbsp olive oil
  • 8 cloves garlic - peeled
  • 5 cups peeled and coarsely chopped root vegetables (i.e. golden beets, potatoes, rutabagas, celery root, parsnips, carrots)
  • 1 large onion - chopped
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 - 14.5oz reduced sodium beef broth
  • 2-3 tsp prepared horseradish

  1. Heat oil, add garlic, chopped vegetables, onion, salt and pepper. Cook about 10 min. or until vegetables are golden brown, stirring occasionally. Add broth, cover and simmer for 10 min.
  2. Stir in horseradish. Cook, uncovered, for 10 min more. Season to taste with salt and pepper.
  3. Scale up or down based on the amount of vegetables available.

Serves: 4        Total cook time: 30 min.
Source: Midwest Living recipes for all seasons vol 4

recipe/rootvegetablesoup.txt ยท Last modified: 2014/11/04 01:54 by rob