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Parve
Easy
16 Servings
Allergens 
No Allergens specified
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!
1 large parsnip, peeled
1 turnip, peeled
4–5 stalks celery
2 medium zucchini, with peel
3 large onions
3 medium carrots
1 large tomato
8 cups water
1/2 cup fresh parsley leaves
1/2 tablespoon Haddar Kosher Salt
4 stalks celery, peeled
3 medium carrots, peeled
2 medium zucchini, with peel
2 onions
1 small parsnip, peeled
1 tablespoon Haddar Kosher Salt
Cut parsnip, turnip, celery, zucchini, onions, carrots, and tomato into large chunks. Place into a large (10-quart) pot; add water, parsley, and salt
Bring to a boil; reduce heat and simmer until vegetables are soft, approximately one hour.
Use an immersion blender to process soup for a full three minutes, until smooth. Reheat to a boil.
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!
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