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Recipe by Rivki Rabinowitz

My Mother’s Pesach Soup

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My Mother's Pesach Soup
Parve Parve
Easy Easy
10 Servings
Allergens

No Allergens specified

1 Hour, 30 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Vegan - Low Fat - Low Carb

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

Directions

Prepare the Soup

1.

Heat oil in a large soup pot and add onions. Saute until soft, then add remaining vegetables. Cook until softened.

2.

Add water or vegetable broth. Add salt and pepper. Cook for one to two hours.

3.

Remove some of the chunks as desired and purée remaining soup. Add the chunks back in and stir to distribute evenly.

Tips:

If you don’t eat frozen cauliflower on Pesach, it can be subbed with root vegetables of your choice. It won’t be the same, but the soup will still be delicious.

Credits

Photography by Hudi Greenberger
Styling by Renee Muller

Recipe tags

hearty soup kosher for passover passover soup Pesach pesach soup rivki rabinowitz vegetables
My Mother's Pesach Soup

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