- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
-
No Allergens specified
2 onions
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1 knob celery or 1 bunch celery, sliced
2 small zucchini
12 cups water
1 cup oatmeal
1 cube vegetable soup bouillon
1 teaspoon salt
Gefen Parsley Flakes, optional
In a four-quart pot, sauté onions and garlic for five minutes.
Add celery and squash and sauté until tender.
Add water and bring to a boil.
Add oatmeal and spices and cook for 45 minutes. Blend.
Photography and styling by Periphotography.com
How Would You
Rate this recipe?
Please log in to rate
Reviews