Recipe by Chanie Nayman

Aunt Fayge’s Green Soup

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Meat Meat
Easy Easy
16 Servings

No Allergens specified

My Aunt Fayge is an excellent cook. Whenever we see each other, we talk food! She’s also probably one of my biggest fans, but that’s just an added perk. She once told me that she makes this amazing green soup where she throws in any green vegetables she has in the house, including any green leftovers! You can try adding green beans, snow peas, asparagus, brussel sprouts, you name it. I stuck to the basics to keep the ingredient list down, and the result was delicious.


Main ingredients

  • 2 tablespoons oil

  • 2 large onions, diced

  • 2 teaspoons crushed garlic or 2 Gefen Frozen Garlic cubes

  • 6 stalks celery, diced

  • 4 medium zucchini (unpeeled), diced

  • 32 ounces chopped frozen spinach

  • 32 ounces Beleaf Frozen Broccoli

  • 4 Gefen Frozen Dill cubes or 2 teaspooons fresh dill

  • 14 cups water

  • 1 heaping tablespoon MSG-free chicken soup mix

  • 2 tablespoons salt

  • 1 teaspoon black pepper


Make the Soup


In a large stock pot, sauté onion until golden, about five to seven minutes, stirring occasionally. Add garlic and sauté another minute. Add the remaining vegetables and cover with water. Add seasonings and bring to a boil over high heat.


Cover and simmer for 45 minutes or until the vegetables are slightly tender. Turn off the flame.


Blend with an immersion blender.


Don’t cook this soup forever. The vegetables are the tastiest just as soon as they’re soft.


You can add pareve milk just before serving for a creamier texture.
Aunt Fayge's Green Soup

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