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Recipe by Gitty Friedman

Root Vegetable Medley Soup

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Root Vegetable Medley Soup
Parve Parve
Medium Medium
14 Servings
Allergens

No Allergens specified

40 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Vegan - Low Fat - Low Carb - No Refined Sugar

This soup is a family favorite—we love the texture that the shredded vegetables give the soup.

Ingredients

Root Vegetable Medley Soup

  • 2 sweet potatoes

  • 2 large carrots

  • 1 turnip

  • 1 parsnip

  • 1 onion, diced

  • 1 tablespoon oil

Directions

1.

In a food processor, shred sweet potatoes, carrots, turnip, and parsnip.

2.

In a pot, sauté onion in oil until translucent. Add vegetables, garlic, dill, salt, and pepper and sauté for five minutes.

3.

Add water and bring to a boil, then cook on a medium flame for 30 minutes.

About:

Photo and Styling by Mirel Freylich www.thevoiceoflakewood.com
(732) 901-5746

Recipe tags

allergy-friendly Gitty Friedman root vegetables shredded vegetable soup winter
Root Vegetable Medley Soup

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Hyla
Hyla
1 month ago
1
shulamis s.
shulamis s.
3 months ago

Simple and quick to make.( I didnt add the turnip.) It was comforting and delicious!

1
wpdiscuz   wpDiscuz

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