Sharon’s Variation Of Talya’s Veggie Soup (pareve)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | Onion, chopped | |
| 1 | Clove garlic, chopped | |
| 3 | Potatoes, peeled & cut up | |
| 2 | Turnips, peeled & cut up | |
| 3 | Carrots sliced, I probably | |
| used more | ||
| 1 | 15 oz stewed tomatoes | |
| 1 | Telma vegetable cube | |
| 1 | Frozen peas | |
| 1/2 | t | Curry powder |
| 1/2 | t | Cumin |
| Salt & pepper | ||
| 1 | t | Sugar |
INSTRUCTIONS
Brown onion and garlic in a little oil, then add remaining ingredients. Cover with water and boil 40 mins. Blend in food processor (not too smooth; you want some consistency). Adjust seasoning to taste. Freezes well. Taste is better after a day or two. I actually doubled the recipe, but used 3 cans tomatoes and 3 Telma vegetable cubes. Posted to JEWISH-FOOD digest V97 #044 by sharon.stein@mcmail.vanderbilt.edu on 97.
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Nutrition (calculated from recipe ingredients)
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Calories: 594
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: 0mg
Sodium: 1297.6mg
Potassium: 3470.4mg
Carbohydrates: 136.7g
Fiber: 22.4g
Sugar: 43.7g
Protein: 17.1g