Rose’s Kitchenette

Healthy Vegetable Soup

Ingredients:

1 carrot

1 daikon/radish with leaves

1 small burdock root

15 dried red dates, stoned

4 dried shitake mushrooms

2 litres water

Method:

1.  Wash carrot, burdock root and radish including leaves.  Cut into chunks.

2.  Wash and soak dried red dates and dried mushrooms till softened. 

3.  Place all the ingredients in a big clay pot.  Add 2 litres of water to completely cover vegetables.  Boil over high heat for 15 minutes.  Reduce heat and simmer vegetables soup for 1-2 hours.

4.  Soup can be kept for 2 days in refrigerator.  It can also be frozen and use as vegetable stock. 

Note:  The vegetables contain antioxidants, minerals, fibre and anticancer substance.

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January 31st, 2007 Posted by rose | Soups | 2 comments