Vegetable Balsamic Vinegar Soup Recipe

Name: Vegetable Balsamic Vinegar Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Slice the onion and cut all the other vegetables into bite sized pieces.
2
Put 1 Tbsp of olive oil into a pot.
3
Add grated ginger and garlic.
4
When fragrant, add all vegetables and cook on medium heat.
5
Season with salt, pepper and balsamic vinegar.
6
When all vegetables have cooked well, add 3 cups of water and continue cooking on medium heat with the lid on.
7
When the soup starts to boil, turn down the heat.
8
Cook for 15 min.
9
When all vegetables are soft (check by sticking a potato with folk or chopstick), check the taste and add seasoning if required.
10
Tear mustard greens and sprinkle on the soup and it's ready to serve.
11
I use organic vegetables for this recipe.
12
They have more natural sweetness and so they give the dish an extra delicious taste!

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 red turnip, 1 white turnip, 2 potatoes, 1 onion, and more.

Yes, Vegetable Balsamic Vinegar Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Balsamic Vinegar Soup

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