Vegetable Soup
A dish with carrot and turnip at the center.
contains dairycontains meat
Ingredients
US
Metric
- 1/2 cup carrot
- 1/2 cup turnip
- 1/2 cup celery
- 2 cups potato
- 1/3 cup onion
- 1-1/2 quarts beef broth
- 1/3 cup butter
- 1/2 tablespoon finely chopped parsley
- 1-1/2 teaspoons salt
- 1/8 teaspoon pepper
Make it lactose-friendly
- 1/3 cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- PROCESS: Wash and scrape carrot, cut in tiny cubes; wash and pare turnip, cut same as carrot; wash, scrape and cut celery in thin slices; wash, pare and cut potatoes in one-fourth inch cubes; peel and cut onion in thin slices, mix vegetables, except potatoes, and cook ten minutes in butter, stirring constantly. Add potatoes, cover and cook three or four minutes, add beef broth which was previously strained and all fat removed. Cover and simmer one hour. Put parsley, salt and pepper in bottom of soup tureen and turn in hot soup.
This is a variation — Gutenberg edition. Base recipe: Vegetable Soup →
Make it yours
Edition
Primary
Gutenberg
Nutrition (estimated, per serving)
| Calories | 415 |
|---|---|
| Protein | 4.2 g |
| Fat | 31.0 g |
| Carbs | 32.7 g |
| Fiber | 5.0 g |
| Sodium | 1236 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States