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Parve
Easy
8-10 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
As rich in flavor as it is in color, this soup is chock-full of greens, making its unmistakable name no surprise! Perfect for a Chol Hamoed dinner, this vibrant soup dazzles the eye and delights the palate.
oil, such as Tonnelli Avocado Oil, for sautéing
1 large Spanish onion, diced
4 large zucchinis
2 potatoes
1 large parsnip
1/2 knob celery
7–8 cups boiling water or chicken stock
3 tablespoons Gefen Salt
3 tablespoons (parve) chicken soup mix (see step 3)
3 cups Beleaves Frozen Chopped Spinach, defrosted
1/2 cup fresh, checked and chopped parsley
Heat oil in a large pot. Sauté onion over low heat for 10–15 minutes, until soft and translucent.
While onions are sautéing, peel and cut the zucchinis, potatoes, parsnip, and knob celery into large cubes. Add the vegetables to the pot and sauté for another 10 minutes.
Add water or chicken stock, salt, and chicken soup mix (do not add soup mix if using chicken stock) and bring to a boil.
Lower the heat and simmer gently for 45–60 minutes, or until the vegetables are soft.
Remove from heat and add the spinach and parsley. Blend soup until smooth and creamy.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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