fbpx

Recipe by Rorie Weisberg

Chunky Vegetable Soup

Chunky Vegetable Soup add or remove this to/from your favorites
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

Fasting can take a lot of you. So refuel with this nourishing and restorative soup. It’s hearty and filling and will also help you rehydrate after fasting! For more healthy cooking, watch Living Full ‘n Free!

Ingredients

Main ingredients

  • 2 tablespoons olive oil, divided

  • 1 medium onion, diced

  • 1 fennel bulb, diced

  • 2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic

  • 2 medium carrots, cubed

  • 2 medium zucchinis, cubed

  • 2 medium yellow squash, cubed

Directions

Prepare the Vegetable Soup

1.

Heat one tablespoon oil in a pot on medium heat. Add onion and a sprinkle of salt and sauté for about eight minutes or until softened.

2.

Add chopped fennel and sauté another five minutes. Then add garlic and salt and sauté for two minutes.

3.

Add all the chopped veggies besides the mushrooms and chickpeas.

4.

Add six to seven cups of water or enough to cover an inch above the vegetables. Bring to a boil, then reduce heat, cover and simmer for an hour and a half, stirring occasionally.

5.

In a separate frying pan, heat one tablespoon of oil and sauté the sliced mushrooms. Once the soup is cooked, add the mushrooms and chickpeas. Cook an additional 15 minutes.

6.

Add salt or pepper to taste. If soup is too thick, add a little boiling water. If soup is too thin, simmer uncovered for a few minutes to thicken.

Notes:

Enjoy this soup with some eggs or fish and avocado for a light but filling meal.
Chunky Vegetable Soup

Please log in to rate

Reviews

Subscribe
Notify of
13 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Chaya
Chaya
2 months ago

I don’t like fennel so I replaced it with leek. Delicious!

Avigael Levi
Admin
Reply to  Chaya
2 months ago

A creative substitute! Enjoy it

Ruchi e
Ruchi e
4 months ago

YUUMM!

Avigael Levi
Admin
Reply to  Ruchi e
4 months ago

Right!? And so comforting too!

S Steinherz
S Steinherz
7 months ago

Looks delicious. Can the mushrooms be left out or is there a good substitute for them?

Question
Mark your comment as a question
Raquel Admin
Raquel Admin
Admin
Reply to  S Steinherz
7 months ago

Yes, you could leave them out or replace with a different veggie if you’d prefer.

Debra Itzkowitz
Debra Itzkowitz
9 months ago

Sooo good! I make it all the time!

Miriam Rosen
Miriam Rosen
4 years ago

Freeze well? Does this soup freeze well? Thank you!

Question
Mark your comment as a question
So}mouwmin
So}mouwmin
Admin
Reply to  Miriam Rosen
4 years ago

yes

devora
devora
2 years ago

Does the fennel bulb have a strong flavor in the soup? I haven’t used it before but have heard that it has a black licorice type flavor….

Raquel Admin
Raquel Admin
Admin
Reply to  devora
2 years ago

When cooked it doesn’t have such a strong flavor but you can also leave it out if you’d prefer.

Rosi Rubin
Rosi Rubin
2 years ago

EXCELLENT!! TASTY AND HEALTHY

Food Fan
Food Fan
4 years ago

Yum! Fun dicing the veggies and even more to serve!! The sautéd mushrooms!!