One of my favorite kitchen tools is an immersion blender. The immersion blender makes it possible to easily make delicious and healthy vegetable soup. Just boil vegetables under tender, blend and spice. The soup is also economical because you can use whatever leftover vegetables you have in the house - cauliflower, broccoli, zucchini, onion, cabbage, pumpkin, sweet potato, carrots, celery, kohlrabi and more.
Prep Time: 10 minutes
Cook Time: 50 minutes
Ingredients:
- variety of vegetables- cauliflower, broccoli, zucchini, turnip, cabbage, pumpkin, sweet potato, carrots, parsley root...
- 1 large onion
- 2 cloves garlic
- 1 Tablespoon oil
- parve chicken soup powder
- salt and freshly group pepper
- fresh parsley
- fresh dill
Preparation:
1. Wash and cut vegetables into large chunks. Set aside.
2. Chop onions and garlic.
3. Heat oil in skillet. Saute onions until softened.
4. In a large soup pot, mix together the sauteed onions with the cut vegetables. Cover with water.
5. Over medium-high heat, bring the soup to a boil. Stir in parve chicken soup mix, salt and pepper.
6. Cover partially. Turn heat down to low. Cook for 45-60 minutes, or until the vegetables are tender enough to be mashed.
7. Add a generous amount of fresh parsley and dill.
8. Remove soup from heat. Use an immersion blend to puree the soup to the desire consistency.
9. Be sure to taste and adjust seasonings (salt, pepper and soup mix) accordingly.
VARIATIONS:
1. To reduce prep time and oil in the recipe, do not saute the onion. Just mix the chopped onion directly with the other cut vegetables.
2. Add pearly barley to the soup as soon as it begins to boil.
3. Add a can of corn to the soup when adding the parsley and dill.
TIPS: This soup freezes well.
SERVING SUGGESTIONS: Serve soup hot with croutons.
2. Chop onions and garlic.
3. Heat oil in skillet. Saute onions until softened.
4. In a large soup pot, mix together the sauteed onions with the cut vegetables. Cover with water.
5. Over medium-high heat, bring the soup to a boil. Stir in parve chicken soup mix, salt and pepper.
6. Cover partially. Turn heat down to low. Cook for 45-60 minutes, or until the vegetables are tender enough to be mashed.
7. Add a generous amount of fresh parsley and dill.
8. Remove soup from heat. Use an immersion blend to puree the soup to the desire consistency.
9. Be sure to taste and adjust seasonings (salt, pepper and soup mix) accordingly.
VARIATIONS:
1. To reduce prep time and oil in the recipe, do not saute the onion. Just mix the chopped onion directly with the other cut vegetables.
2. Add pearly barley to the soup as soon as it begins to boil.
3. Add a can of corn to the soup when adding the parsley and dill.
TIPS: This soup freezes well.
SERVING SUGGESTIONS: Serve soup hot with croutons.
