Sharons Variation of Talyas Veggie Soup (Pareve)

Sharons Variation of Talyas Veggie Soup (Pareve)
Sharons Variation of Talyas Veggie Soup (Pareve)
Try this Sharons Variation of Talyas Veggie Soup (Pareve) recipe, or contribute your own.
  • Preparing Time: 30 minutes
  • Total Time: 1 hour
  • Served Person: 1
lunch lunch vegan vegetarian white meat free tree nut free nut free gluten free red meat free shellfish free dairy free pescatarian
  • salt and pepper to taste
  • 1 lg onion chopped
  • 1 ts sugar
  • 1 pk frozen peas
  • 1/2 ts cumin
  • 1/2 ts curry powder
  • 3 potatoes, peeled & cut up
  • 1 clove garlic, chopped
  • 2 turnips, peeled & cut up
  • 1 cn (15 oz) stewed tomatoes
  • 1 telma vegetable cube
  • 3 carrots sliced (i probably
  • Carbohydrate 62.062194980004 g
  • Cholesterol 0 mg
  • Fat 1.51436 g
  • Fiber 14.8432500543594 g
  • Protein 16.253455 g
  • Saturated Fat 0.25535 g
  • Serving Size 1 1 Serving (408g)
  • Sodium 468.046 mg
  • Sugar 47.2189449256446 g
  • Trans Fat 0.4331705 g
  • Calories 316 calories

Brown onion and garlic in a little oil, then add remaining ingredients. Cover with water and boil 40 mins. Blend in food processor (not too smooth; you want some consistency). Adjust seasoning to taste. Freezes well. Taste is better after a day or two. I actually doubled the recipe, but used 3 cans tomatoes and 3 Telma vegetable cubes. Posted to JEWISH-FOOD digest V97 #044 by sharon.stein@mcmail.vanderbilt.edu on 97.