Winter Vegetable Soup
Submitted by Tova
This winter soup is very versatile. You can use sweet potatoes instead of regular potatoes, and you can add all types of vegetables.
(1 vote)
Type of Recipe:
Pareve
Categories
Prep Time:10 minutes
Cook Time:45 minutes
Servings:
Ingredients
- 2 tablespoons olive oil
- 1 medium cabbage, sliced into thin strips
- 4 carrots, peeled and finely sliced
- 2 celery stalks, finely sliced
- 2 parsnips, peeled and diced
- 7 cups of vegetable or chicken stock
- 2 medium potatoes, peeled and diced
- 2 zucchinis, diced
- 2 cups of cauliflower florets
- 2 fresh tomatoes, seeded and diced
- salt and black pepper
- fresh chopped parsley to garnish
Instructions
Heat the oil in a large soup pan. Add the cabbage, carrots, celery and parsnips and cook over low heat for approximately 10 minutes, stirring often so vegetables don’t stick to pan. (You may need to add a tablespoon of stock).
Stir in the stock and bring to a boil. Add the potatoes, zucchinis, cauliflower and tomatoes with a little chopped fresh parsley and salt and pepper to taste. Bring back to a boil, cover and reduce heat to low. Simmer for approximately 15 to 20 minutes until the vegetables are tender.
Serve into warm soup bowls and garnish with a little chopped fresh parsley.
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Reviews
Great weeknight soup. My favorite part is the little cauliflower florets. If you make em real small, they look just darling in the soup.
This soup was beautiful with all those veggies...plus its packed with nutrients!