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Meat
Easy
16 Servings
Allergens 
No Allergens specified
1 Hour
Diets
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.
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
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.
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