- 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
- 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.
05/26/2019
recipepes.com
tuber soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
