|
Ginger Root Vegetable Soup |
INGREDIENTS
|
| 3 tbsp. |
Better Than Bouillon Chicken Base
|
| 8 cups |
Water |
| 3 lbs. |
carrots, chopped |
| 1 |
medium onion, chopped |
| 2 |
medium potatoes, peeled and chopped |
| 1 |
butternut squash, cooked, and
peeled |
| 2-3 |
stems parsley |
| 1 |
bay
leaf |
| 1/2 cup |
Golden Ginger, chopped |
| 1/2 cup |
cooked
rice |
| 2 tsp. |
Better than Bouillon Chicken Base in 1 cup hot
water and 1 cup white wine
|
|
Cilantro |
|
INSTRUCTIONS
Place water and Better
than Bouillon in a large stock pot. Heat to a boil, and then reduce to a
simmer. Add carrots, onion, potatoes, squash, parsley, ginger and bay leaf.
Cook about 2 hours till vegetables are tender. Remove from heat and add rice.
When cooled pour 2 cups at a time into food processor and blend. Pour into a
clean stock pot and warm. Add pepper and cilantro and serve.
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NUTRITIONAL
INFORMATION
N/A
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