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Parve
Easy
5 Servings
Allergens 
No Allergens specified
1 Hour
Diets
A classic soup made with leeks, potatoes, and onions simmered in vegetable stock, this Rosh Hashanah siman recipe can be enjoyed both on Yom Tov and year-round.
3 tablespoons oil
2–3 cloves garlic, minced or 2-3 cubes Gefen Frozen Garlic
1 onion, chopped
3 large leeks, cleaned and sliced (see note)
3 large Yukon Gold potatoes, peeled and chunked
1 teaspoon salt
1/2 teaspoon Pereg Black Pepper
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon ground cumin, such as Pereg
4 cups vegetable broth, such as Manischewitz
fried onions, such as Haddar Sauteed Onions
scallions
chives
croutons
In a large pot over a medium flame, heat oil. Add garlic, onions, and leeks and cook for five minutes or until soft.
Add potatoes, salt, pepper, cayenne pepper, and cumin. Mix, cover the pot, and cook for five minutes or until potatoes soften.
Add vegetable broth, mix, and bring to a boil.
Reduce and simmer until potatoes are completely soft, around 20–30 minutes, mixing every once and a while.
Serve chunky and rustic, or puree with an immersion blender until smooth.
Top with any of the optional garnishes if desired.
Styling and photography by Chay Berger
www.thevoiceoflakewood.com
(732) 901-5746
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WAY too spicy with the cayenne pepper. I had severe heartburn after cooking this soup acc to instructions. Also too much black pepper. I made it a second time with 1/4 tsp garlic, 1/4 tsp black pepper, and no cayenne. Much better.
Overall flavor is pretty basic, nothing rich or complex but for a pareve version of this soup it’s very good.