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.
Preparation and Cooking time: 55 minutes
Level of Difficulty: Easy
Kashrut Type: Parve (if using chicken stock, then Meat)
Recipe yields 8 portions
1 large onion
1 large sweet potato
1 large potato
2 stalks of celery
1 acorn squash
1 large butternut squash
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
Coarsely chop vegetables.
Saute onions in oil until the onions start to brown.
Add stock, water, and the rest of the ingredients to the pot.
Bring to a boil and let simmer for 30-45 minutes until the vegetables are soft.
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.