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Garden Vegetable Potato Soup

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Garden Vegetable Potato Soup
Parve Parve
10 Servings Serving Icon
1 Hour Preferences Icon
Easy Easy
Allergens info-icon
Contains
- Gluten - Wheat
Diets info-icon
- Vegetarian - Pescatarian - Vegan - No Refined Sugar

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A rich and tender vegetable soup. You can puree the soup with an immersion blender for a smoother texture.

Directions

Prepare the Garden Vegetable Potato Soup

1. In a medium saucepan, over low heat, melt margarine (or use oil) and stir in flour to make roux. Set aside.
2. In a separate pot, sauté the onion and dill in one tablespoon oil.
3. Place eight cups of water in another pot; add all the vegetables, tomato juice, and salt and bring to a boil. Cover the pot and lower heat. Simmer for 40 minutes.
4. Add one cup of this soup to the roux. Stir well; then add the roux to the soup in the pot. Mix the onion-dill mixture into the soup.
5. Cook over low heat until soup bubbles and begins to thicken and vegetables are soft, stirring frequently.

Credits

Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz

Recipe tags


Blended soups Immersion blender Potato soup Vegetable soup Vegetables Weeknight dinners
Garden Vegetable Potato Soup

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Mindy Moskowitz
Mindy Moskowitz
1 year ago

does this freeze well?

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So}mouwmin
So}mouwmin
Admin
Reply to  Mindy Moskowitz
1 year ago

No, wouldn’t recommend freezing because of the potatoes.

0
pessy Rapaport
pessy Rapaport
2 years ago

does ths freeze well even with the pieces of veg?

0
wpdiscuz   wpDiscuz

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