Tuber Soup recipe

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Ingredients

2 cups water
2 cups vegetable broth
3 burdock roots, peeled and diced
2 carrots, peeled and diced
1 jicama, peeled and cut into thin strips (no longer than 3 inches)
1 large potato, grated
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh rosemary
6 fresh mint leaves, chopped
1 tablespoon grated fresh horseradish

Nutrition Info

251.1 calories
carbohydrate: 57.5 g
cholesterol: : -
fat: 0.8 g
fiber: 15.7 g
protein: 5.8 g
saturatedFat: 0.1 g
servingSize: -
sodium: 278.4 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir water, vegetable broth, burdock roots, carrots, jicama, potato, parsley, rosemary, mint, and horseradish together in a stockpot, bring to a simmer over medium-low heat and cook until the vegetables are tender, about 1 hour.

Recipe Yield

4 soup

Recipe Note

It may not look aesthetically pleasing, but it sure does taste great.

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