Vegetable Balsamic Vinegar Soup

Name: Vegetable Balsamic Vinegar Soup
Total time: 2400 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 red turnip; 1 white turnip; 2 potatoes; 1 onion; 1 carrot; 1 leaf mustard greens; 1 tsp grated ginger; 1 tsp grated garlic; 2 tsp balsamic vineger; 1 pinch salt and pepper

Fushicche @cook_2448266

Japan

I like making great use of the natural taste of vegetables in cooking. This soup is just like this, without using any soup stock, you can make a delightfully delicious, but healthy soup! Enjoy :)

Fushicche @cook_2448266

Japan

I like making great use of the natural taste of vegetables in cooking. This soup is just like this, without using any soup stock, you can make a delightfully delicious, but healthy soup! Enjoy :)

Saved

Ingredients

40 mins

2 servings

1red turnip
1white turnip
2potatoes
1onion
1carrot
1 leafmustard greens
1 tspgrated ginger
1 tspgrated garlic
2 tspbalsamic vineger
1 pinchsalt and pepper

Saved

Steps

40 mins

1

Slice the onion and cut all the other vegetables into bite sized pieces.
2

Put 1 Tbsp of olive oil into a pot. Add grated ginger and garlic. When fragrant, add all vegetables and cook on medium heat. Season with salt, pepper and balsamic vinegar.
3

When all vegetables have cooked well, add 3 cups of water and continue cooking on medium heat with the lid on. When the soup starts to boil, turn down the heat. Cook for 15 min.
4

When all vegetables are soft (check by sticking a potato with folk or chopstick), check the taste and add seasoning if required. Tear mustard greens and sprinkle on the soup and it's ready to serve.
5

I use organic vegetables for this recipe. They have more natural sweetness and so they give the dish an extra delicious taste!