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Parve
Easy
1 Hour
Diets 
A rich and tender vegetable soup. You can puree the soup with an immersion blender for a smoother texture.
4 tablespoons margarine or oil
1/2 cup Glicks Flour
1/2 cup chopped onion
1 tablespoon chopped dill
1 tablespoon oil
8 cups water
6 potatoes, peeled and cubed
3 onions, peeled and sliced
1/2 cup carrots, peeled and diced
1/2 cup chopped green pepper
1/2 cup Tuscanini Tomato Juice
2 tablespoons Gefen Salt
In a medium saucepan, over low heat, melt margarine (or use oil) and stir in flour to make roux. Set aside.
In a separate pot, sauté the onion and dill in one tablespoon oil.
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.
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.
Cook over low heat until soup bubbles and begins to thicken and vegetables are soft, stirring frequently.
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz
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does this freeze well?
No, wouldn’t recommend freezing because of the potatoes.
does ths freeze well even with the pieces of veg?