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Parve
Easy
8 Servings
Allergens 
No Allergens specified
2 Hours
Diets
Roasting the veggies first to slightly caramelize them adds delicious depth and flavor to this soup. The chickpeas thicken it, and the coconut milk adds an irresistible creaminess. Freezes well, too.
1 red onion, quartered
5 medium carrots, peeled and cut into large chunks
2 zucchini, peeled and thickly sliced
2 stalks celery, cut into large pieces
2 tomatoes, halved, facedown
1 large sweet potato, peeled and cut into chunks
Gefen Olive Oil, for drizzling
kosher salt, for sprinkling, plus more to taste
4 small/medium cloves garlic, peeled and halved
8 cups water
2 tablespoons parve chicken soup mix
1/2 cup canned Glicks Chickpeas
pinch crushed red pepper flakes, or to taste
2 bay leaves
1/2 teaspoon dry thyme, or to taste
1/4 cup coconut milk
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place all veggies in separate areas on a baking sheet lined with Gefen Parchment Paper. Drizzle with olive oil. Sprinkle with kosher salt. Roast for half an hour, until the veggies sweat and soften somewhat. Add the garlic cloves and roast for five to six minutes more, until fragrant. Cool for a few minutes.
Transfer the vegetables to a five-quart pot. Add water, chicken soup mix, chickpeas, kosher salt to taste, crushed red pepper flakes, bay leaves, and thyme. Bring to a boil. Lower heat and simmer for approximately one hour.
Remove from heat and allow to cool slightly. Remove bay leaves, then blend soup with an immersion blender. Add coconut milk and stir. Taste and adjust seasoning if necessary.
Serve with mini croutons, small kneidlach, or pastrami croutons. (To make pastrami croutons, sauté tiny squares of pastrami in a little olive oil until crispy. Garnish each bowl with a spoonful.)
Food Styling- Renee Muller
Photography- Hudi Greenberger
How Would You
Rate this recipe?
My crew loved it, even the guys! It was great because it was parve for the vegetarians, but the meat eaters just added the pastrami croutons. salami works well, also, BTW. It freezes very well.
really yummy! the vegetarians can eat it as is, and the meat eaters at fried pastrami or salami cubes.
Is this soup freezer friendly