Carrot-dandelion Soup Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
WALDINE VAN GEFFEN VGHC42A
1 tbsp: Vegetable oil,
2: Onions, chopped
3 centiliter: Garlic, minced
1 small: Eggplant, peel, cube
3 tbsp: Parsley, minced
3 large: Carrots, sliced
2: Potatoes, peel, cube
2 Ribs: celery, chopped
1 can: Kidney beans,
1 cup: Dandelions, opt
Salt and pepper,
5 cup: Stock or water,
Directions:
Saute veggies in oil. Add beans, dandelions (if using), salt, pepper and
stock, making sure there is enough stock to amply cover veggies. Cover and
simmer 45 minutes. Source: Lightly Ethnic
Source from luhu.jp
stock, making sure there is enough stock to amply cover veggies. Cover and
simmer 45 minutes. Source: Lightly Ethnic
Source from luhu.jp