| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | servings | ||
INGREDIENTS
| 4 | Parsnips | |
| 4 | Carrots | |
| 2 | Celery ribs | |
| 1 | lg | Potato |
| 3 | Yellow squash | |
| 3 | Zucchini squash | |
| 2 | md | Sweet potatoes |
| Water | ||
| Salt; to taste | ||
| Garlic powder; to taste |
INSTRUCTIONS
source: my friend Andee Y. Peel and dice all vegetables. Place vegetables into a six quart pot. Put enough water in the pot to cover the vegetables. Bring to a boil. Lower heat and simmer for about 20 minutes. Puree half of the vegetables or mash with a potato masher in the soup pot. Bring to a boil again. Season with salt and garlic powder. Posted to JEWISH-FOOD digest by [email protected] (Deena Abraham) on Sep 6, 1998, converted by MM_Buster v2.0l.
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