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Garden Vegetable Potato Soup


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


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.


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