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Ingredients1 h 25 m servings 251 cals
Original recipe yields 4 servings (4 soup)
- Stir water, vegetable broth, burdock roots, carrots, jicama, potato, parsley, rosemary, mint, and horseradish together in a stockpot; bring to a simmer over medium-low heat and cook until the vegetables are tender, about 1 hour.
Per Serving: 251 calories; 0.8 g fat; 57.5 g carbohydrates; 5.8 g protein; 0 mg cholesterol; 278 mg sodium. Full nutrition