RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges "Chicken" Soup #2 - pareve
This is written and created by Steve Petusevsky, Sun-Sentinel, South Florida; December 9, 1998, in response to requests for a vegetarian "chicken" soup. Ruth "It was a challenge to create a full-flavored clear soup without the benefit of chicken bones. This soup relies on the sweet flavors of root vegetables, ginger and fresh herbs to produce a soup that is great throughout the cooler-weather season. It gets its attractive golden orange color from the beta carotene in the vegetables used. It's also full of vitamins. "Sweet potatoes have more vitamin A than almost any other vegetable, as well as large quantities of vitamins C and B. They are also rich in fiber and complex carbohydrates. Parsnips, an overlooked vegetable, are an excellent source of folate, magnesium and potassium. "It is important for this soup to simmer--that means that bubbles barely break the surface of the broth--so the liquid stays at 185 degrees. This will ensure a crystal-clear broth. You may use water or vegetable broth for the liquid." CHICKENLESS CHICKEN SOUP Preparation time: 40 minutes Cooking time: 45 minutes Yield: 10 (1-cup) servings 2 teaspoons olive oil 1 medium onion, chopped 1 each, chopped: celery, peeled carrots 1 cup each, peeled, diced: sweet potatoes, parsnips 1 piece (1-inch) peeled, minced ginger root 2 cloves garlic, minced 2 quarts (8 cups) water or vegetable broth 3 sprigs fresh thyme 2 bay leaves 1/2 cup minced fresh dill 1 teaspoon each: kosher salt, freshly ground pepper Heat oil in large saucepan or Dutch oven. Add onions, celery, carrots, sweet potatoes, parsnips, ginger and garlic until lightly browned, about 2 minutes. Add water or broth, bay leaves and thyme. Heat to boil; reduce heat, simmer until vegetables are tender, about 45 minutes. Remove from heat and add dill, salt and pepper. Nutrition information per serving: Calories ............. 50 Fat ............ 1 g Saturated fat .. 0.2 g % calories from fat .. 19 Cholesterol ... 0 mg Sodium ........ 195 mg Carbohydrates ...... 10 g Protein ........ 1 g Fiber ............ 2 g
