Winter Vegetable Soup

This is a flavorful, healthy soup that is easy to make. The soup freezes well and is filling and delicious; perfect for a cold winter day.

1 min

JamieGeller .com

Posted on 20.11.2020

Preparation and Cooking time: 55 minutes  

Level of Difficulty: Easy 

Kashrut Type: Parve (if using chicken stock, then Meat) 

 

INGREDIENTS 

Recipe yields 8 portions 

 

1 large onion 

1 large sweet potato 

1 large potato 

2 stalks of celery 

1 parsnip 

2 leeks 

1 acorn squash 

1 large butternut squash 

2 carrots 

3 cloves garlic 

2 tablespoon oil 

1 tbsp +1 tsp kosher salt 

¼ tsp black pepper 

¼ cup of fresh dill 

6 cups chicken or vegetable stock 

6 cups of water 

 

PREPARATION 

  1. Coarsely chop vegetables.   

  1. Saute onions in oil until the onions start to brown. 

  1. Add stock, water, and the rest of the ingredients to the pot.   

  1. Bring to a boil and let simmer for 30-45 minutes until the vegetables are soft.  

  1. Purée with an immersion blender, and then serve. 

 

***
Jamie Geller is one of the most sought-after Jewish food and lifestyle experts worldwide. She is the bestselling author of 5 books and founder of Kosher Network International, publisher of JamieGeller.com featuring more than 10,000 recipes, articles, and videos.  Check out her new #1 Amazon Bestseller, Brisket 101 and her new family meal plan “Fresh Families” at FreshFamilies.us. 

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An incredibly easy, quick, and tasty soup that can be served hot or cold. Top with toasted pumpkin seeds or croutons for the perfect soup entrée.