My Mother's Pesach Soup

I know creating a new recipe for Pesach has its merits, but considering the generational pull of a Yom Tov like this one, nothing can top one that my mother already makes. Here it is: hearty and familiar, yet entirely memorable.

Ingredients

Pesach Soup

3 onions, diced
2 tablespoons Gefen Olive Oil
3 zucchini, unpeeled, diced
2 parsley roots, diced
3 carrots, diced
1 large celery root, diced
3 stalks celery, diced
2 large potatoes, diced
2 (24-oz./680-g.) bags Beleaf Frozen Cauliflower Florets
12–14 cups water or vegetable broth
1 tablespoon salt, or to taste
1/4 teaspoon pepper, or to taste

My Mother’s Pesach Soup

Name: My Mother’s Pesach Soup
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Ingredients: 3 onions, diced; 2 tablespoons Gefen Olive Oil; 3 zucchini, unpeeled, diced; 2 parsley roots, diced; 3 carrots, diced; 1 large celery root, diced; 3 stalks celery, diced; 2 large potatoes, diced; 2 (24-oz./680-g.) bags Beleaf Frozen Cauliflower Florets; 12–14 cups water or vegetable broth; 1 tablespoon salt, or to taste; 1/4 teaspoon pepper, or to taste

Rivki Rabinowitz

Family Table by Mishpacha Magazine

Recipe Description:

Ingredients

Pesach Soup

3 onions, diced
2 tablespoons Gefen Olive Oil
3 zucchini, unpeeled, diced
2 parsley roots, diced
3 carrots, diced
1 large celery root, diced
3 stalks celery, diced
2 large potatoes, diced
2 (24-oz./680-g.) bags Beleaf Frozen Cauliflower Florets
12–14 cups water or vegetable broth
1 tablespoon salt, or to taste
1/4 teaspoon pepper, or to taste

Directions

Step 1 - Prepare the Soup

Heat oil in a large soup pot and add onions. Saute until soft, then add remaining vegetables. Cook until softened.
Add water or vegetable broth. Add salt and pepper. Cook for one to two hours.
Remove some of the chunks as desired and purée remaining soup. Add the chunks back in and stir to distribute evenly.

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My Mother's Pesach Soup

Directions

Prepare the Soup

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