This tasty vegetable soup recipe was published in the 1914 cookbook ‘Meatless Cookery‘.
Ingredients:
- 1/4 cup diced potatoes
- 1/4 cup diced carrots
- 1/4 cup diced turnips*
- 1/4 cup chopped cabbage
- 2 tbsp diced onion
- 2 tbsp butter
- 2 cups water
- 1 cup strained tomatoes (I used fresh ones)
- 1 1/2 tsp salt
- 1 1/2 tbsp sugar
* I had no turnips, so I used more potatoes and cabbage, and a small parsnip instead.
Stir-fry the vegetables in butter, then add 2 cups of water and simmer till tender. Now add tomatoes, salt, and ‘water, sufficient to make one quart. Add caramelized sugar, made by putting the sugar in a pan; stir constantly over the fire until melted to a syrup of a rich brown color. Add gradually enough boiling water to dissolve the caramel, and add to the soup. Season and serve.’
