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I call this my “blizzard soup,” because I made it on a freezing-cold, snowy night to help warm up my family. I couldn’t get out to buy any ingredients, so I developed this recipe using whatever I had on hand. The resulting soup was such a hit — a real one-pot wonder!
1 tablespoon olive oil
1 large onion, diced
1 large jalapeño pepper, seeded, ribs removed
3 stalks celery, diced
1 sweet potato, peeled and cubed
3 Gala apples, peeled and chopped
1 (6-ounce) package dried, cooked sausage, sliced into 1/2-inch rounds (see note)
1 bunch kale, chopped (about 6 cups) stems and center ribs removed
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
4 cups Manischewitz Chicken or vegetable broth
1 (14- and- 1/2-ounce) can diced tomatoes, with their liquid
1/2 teaspoon salt, or to taste
1/4 teaspoon ground Gefen Black Pepper
dash of Pesach sriracha (optional)
In a large (eight- to 10-quart) soup pot, heat olive oil over medium-high heat. Add onion, pepper, celery, sweet potato, apples, and sausage. Sauté, stirring occasionally, until onion is translucent, five to 10 minutes.
Reduce heat to medium-low. Add kale and garlic; cover. Cook for two minutes.
Add broth, diced tomatoes with their liquid, salt, and pepper. Cover; cook for 15–20 minutes, until vegetables are tender.
If using, add a dash of sriracha to the bowl just before serving.
Reproduced from Perfect for Pesach by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal.
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