Kitchen Sink Vegetable Soup

Naomi Nachman Recipe By
  • Cook & Prep: 4 h
  • Serving: 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.

 

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Ingredients (16)

Broth

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.

Credits

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!

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