Lunch Recipe

Tuber Soup

It may not look aesthetically pleasing, but it sure does taste great.

INGRIDIENT

2 cups water

2 cups vegetable broth

3 burdock roots, peeled and diced

2 carrots, peeled and diced

1 jicama, peeled and cut into thin strips (no longer than 3 inches)

1 large potato, grated

3 tablespoons chopped fresh parsley

2 tablespoons chopped fresh rosemary

6 fresh mint leaves, chopped

1 tablespoon grated fresh horseradish

DIRECTION

Step: 1

Stir water, vegetable broth, burdock roots, carrots, jicama, potato, parsley, rosemary, mint, and horseradish together in a stockpot; bring to a simmer over medium-low heat and cook until the vegetables are tender, about 1 hour.

NUTRITION FACT

Per Serving: 251 calories; protein 5.8g; carbohydrates 57.5g; fat 0.8g; sodium 278.4mg.

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