Kitchen Sink Vegetable Soup

  • Cooking and Prep: 4 h
  • Serves: 16
  • No Allergens

I made this soup for the first time because I had a whole bunch of vegetables that were about to go bad, so I decided to put them all into a soup. A chef I once worked with taught me this trick for making a homemade soup base: blending the simmered vegetables and then using that stock to make an amazingly rich soup with the diced veggies.


Check out our exclusive interview with Naomi about Perfect for Pesach, her new cookbook!

Ingredients (16)


Diced Vegetables

Start Cooking

Prepare the Broth

  1. Cut parsnip, turnip, celery, zucchini, onions, carrots, and tomato into large
    chunks. Place into a large (10-quart) pot; add water, parsley, and salt

  2. Bring to a boil; reduce heat and simmer until vegetables are soft, approximately one hour.

  3. Use an immersion blender to process soup for a full three minutes, until smooth. Reheat to a boil.

Complete the Soup

  1. Cut the remaining vegetables into small dice. Add to pureed soup; lower heat. Simmer for approximately 2 hours, until the vegetables are soft enough to your taste. Add salt; adjust to taste.


Reproduced from Perfect for Pesach by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal. Buy the book!

Please Log in to post a review How'd it turn out? Write a review. SUBMIT
Please Log in to ask a question Write your question here POST
For the latest and trendiest recipes!