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Parve
Easy
10 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
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.
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
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.
Photography by Hudi Greenberger
Styling by Renee Muller
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