Winter Root Soup

[Guest guest]

I know it's mid-summer, but it's been very cool here in the upper mid-west.

 

 

* Exported from MasterCook *

 

Winter Root Soup

 

Recipe By :Eating Well for Optimum Health - Andrew Weil, M. D.

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 boiling potatoes

2 medium parsnips

2 large carrots

1 turnip

1 rutabaga

2 tablespoons extra-virgin olive oil

1 large onion -- sliced

2 cloves garlic

1 bay leaf (Turkish, not California)

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

6 cups water or Vegetable Stock

1 cup dry white vermouth

salt and black pepper to taste

1 bunch fresh parsley -- stems removed, chopped

1 cup freshly grated Parmesan cheese

 

Peel all the vegetables and cut them into bite-size pieces.

 

Heat the olive oil in a soup pot, add the onion, and cook until translucent.

 

Add the vegetables and saute until they begin to color.

 

Add the garlic and dried herbs.

 

Add the water or stock, the vermouth, and salt and pepper to taste. Bring to a

boil, cover, reduce heat, and simmer until vegetables are tender, about 30

minutes. Remove the bay leaf and correct seasoning.

 

Serve in bowls sprinkled with the chopped parsley and pass the grated Parmesan

as an accompaniment.

 

Nutritional benefits: Micronutrients

 

 

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Per serving: 165 Calories (kcal); 5g Total Fat; (25% calories from fat); 3g

Protein; 29g Carbohydrate; 0mg Cholesterol; 43mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0