Root Vegetable Soup (katzen)

We have found it important not to enter the family worship time with rigid expectations and a rigid plan. We want an atmosphere of freedom, where our teenagers feel free to ask questions, verbalize doubts, express confusion, debate applications, and try to draw inferences and applications, all without the fear of being silenced, rebuked, or ridiculed. We want the truth to connect, to convict, and to capture our teenagers, so we are in no hurry. We want to give them time to understand and the Spirit time to work. This time is for them. We have no expectations about the amount of material we cover and our goal is not to get our teenagers to agree with us. The goal is to stimulate in them a hunger for God, so we want to be relaxed, patient, and creative.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Eat-lf mail, Heaven, Lowfat, Soups and s	8	Servings

INGREDIENTS

1	T	Vegetable oil, *
1 1/2	c	Chopped onion
1	T	Minced garlic, heaping
3	T	Minced ginger, heaping
1 1/2	t	Salt
1/2	lb	Rutabaga
1/2	lb	Turnips
3/4	lb	Sweet potato, or yam
3/4	lb	Potatoes
3/4	lb	Parsnip
2		Carrots
6	c	Water
1		Cinnamon stick
2	T	Fresh horseradish, grated
8		Toast slices
		Onion marmalade, such as
		Red onion and shallot
		marmalade see recipe

INSTRUCTIONS

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

A Message from our Provider:

“Nothing ruins the truth like stretching it.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 274 Calories From Fat: 28 Total Fat: 3.1g Cholesterol: 0mg Sodium: 910.2mg Potassium: 666.2mg Carbohydrates: 54.3g Fiber: 6.3g Sugar: 9.3g Protein: 8.8g