- Jewish Learning
The weather has been so strange in Toronto. Today there is a heat warning and it’s October! I actually found a bee in my house the other day, so I guess everyone is confused about what season we are in.
Last night, even though I was sitting with the air conditioning on, I was craving a veggie cream soup. Going through products I had in the freezer, I came upon my Pardes Winter Blend vegetables. It comes in a 12-ounce bag, which is enough for a recipe without any leftovers getting freezer burn in my freezer. Really easy to make, too. I didn’t have a hand blender (so mine turned a bit chunky with my potato masher alone), but it still was awesome.
1 small onion, diced
2 baking potatoes, diced
2 cloves garlic
1 (12-ounce) bag frozen cauliflower & broccoli
2 tablespoons flour
3-4 tablespoons Gefen Canola Oil
6 cups parve vegetable stock
salt, to taste
pepper, to taste
Add canola oil to bottom of stock pot and add veggies with garlic. Turn heat on medium high and sauté everything for seven to 10 minutes (until the frozen veggies look done).
Sprinkle flour over veggies and stir until completely incorporated.
Add stock and cover on medium heat for 45 minutes to an hour.
Blend with an immersion blender and mix completely. Serve with croutons.
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