Name: Rich Vegetable Soup with Fun Toppings
Cook time: 8 h 30 min
Total time: 8 h 30 min
Yield: 16
Ingredients: 2 tablespoons sunflower oil (or other neutral- flavored oil); 1 large onion, diced; 2–3 cloves garlic, diced or 2-3 cubes Gefen Frozen Garlic; 3 medium carrots, diced; 3 stalks celery, diced or sliced; 1 pound (450 grams) fresh pumpkin, peeled and thickly grated; generous handful fresh mushrooms, sliced thinly (in the food processor); 2 cups frozen fine string beans, left whole; 1/2 each red and yellow pepper, chopped; 1 large zucchini, peeled and thickly grated; 1 large parsnip, peeled and thickly grated; 3/4 cup Tuscanini Tomato Sauce or tomato paste (see note); 10 cups water; salt, to taste (be generous); pepper, to taste (be generous); handful fresh dill; handful potato sticks, handful fish-shaped crackers, or 3 pareve frankfurters, defrosted, sliced, and sautéed in a little oil to crisp

Rich Vegetable Soup with Fun Toppings

Eating a bowl of hot vegetable soup is a wonderful way to warm up on a chilly fall day. I purposely used various textures of vegetables in the soup to make it more interesting and palatable. Thanks to Mrs. Tovi Silverstein for the garnish ideas!

Ingredients

Rich Vegetable Soup

2 tablespoons sunflower oil (or other neutral-
flavored oil)
1 large onion, diced
2–3 cloves garlic, diced or 2-3 cubes Gefen Frozen Garlic
3 medium carrots, diced
3 stalks celery, diced or sliced
1 pound (450 grams) fresh pumpkin, peeled and
thickly grated
generous handful fresh mushrooms,
sliced thinly (in the food processor)
2 cups frozen fine string beans, left whole
1/2 each red and yellow pepper, chopped
1 large zucchini, peeled and thickly grated
1 large parsnip, peeled and thickly grated
3/4 cup Tuscanini Tomato Sauce or tomato paste
(see note)
10 cups water
salt, to taste (be generous)
pepper, to taste (be generous)
handful fresh dill

Garnishes

handful potato sticks, handful
fish-shaped crackers, or 3 pareve
frankfurters, defrosted, sliced, and
sautéed in a little oil to crisp

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brynie greisman crock-pot crockpot green beans loaded rich soup squash string beans toppings vegetable soup veggies

Directions

Heat oil in a large frying pan.
Add onion and sauté over medium heat for eight minutes or until translucent, stirring occasionally. Add garlic and sauté an additional two minutes. Pour into a six-to-seven-quart slow cooker.
Add the carrots, celery, pumpkin, mushrooms, string beans, peppers, zucchini, and parsnip. Pour tomato sauce or paste over it. Add water.
Turn heat to low and cook for eight hours.
Turn off slow cooker and add salt, pepper, and dill. Let steep a few minutes before serving. Remove dill.
For garnish: Set out three medium-sized bowls with a different garnish in each one. Let the fun begin!

Tips:
You can chop and prepare veggies and chicken strips the day before and refrigerate in ziplock bags until making the soup.

Notes:
Tomato paste has a deeper and more intense flavor than tomato sauce. It also has a darker color. I find that tomato sauce adds a depth of flavor to the soup without being overpowering. Your choice. If you prefer more acidic undertones to your soup, add a slice or two of lemon during the last half hour of cooking. Also, if you want a more prominent garlic
flavor, don’t sauté it as above. Rather, add it at the end together with the salt, pepper, and dill.

Description:
Styling and Photography by Devorah Applegrad

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brynie greisman crock-pot crockpot green beans loaded rich soup squash string beans toppings vegetable soup veggies

Rich Vegetable Soup with Fun Toppings

Brynie Greisman

Family Table by Mishpacha Magazine

Recipe Description:

Ingredients

Rich Vegetable Soup

2 tablespoons sunflower oil (or other neutral- flavored oil)
1 large onion, diced
2–3 cloves garlic, diced or 2-3 cubes Gefen Frozen Garlic
3 medium carrots, diced
3 stalks celery, diced or sliced
1 pound (450 grams) fresh pumpkin, peeled and thickly grated
generous handful fresh mushrooms, sliced thinly (in the food processor)
2 cups frozen fine string beans, left whole
1/2 each red and yellow pepper, chopped
1 large zucchini, peeled and thickly grated
1 large parsnip, peeled and thickly grated
3/4 cup Tuscanini Tomato Sauce or tomato paste (see note)
10 cups water
salt, to taste (be generous)
pepper, to taste (be generous)
handful fresh dill

Garnishes

handful potato sticks, handful fish-shaped crackers, or 3 pareve frankfurters, defrosted, sliced, and sautéed in a little oil to crisp

Directions

Step 1

Heat oil in a large frying pan.
Add onion and sauté over medium heat for eight minutes or until translucent, stirring occasionally. Add garlic and sauté an additional two minutes. Pour into a six-to-seven-quart slow cooker.
Add the carrots, celery, pumpkin, mushrooms, string beans, peppers, zucchini, and parsnip. Pour tomato sauce or paste over it. Add water.
Turn heat to low and cook for eight hours.
Turn off slow cooker and add salt, pepper, and dill. Let steep a few minutes before serving. Remove dill.
For garnish: Set out three medium-sized bowls with a different garnish in each one. Let the fun begin!

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Rich Vegetable Soup with Fun Toppings

Directions

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Rich Vegetable Soup with Fun Toppings

Recipe Description:

Ingredients

Rich Vegetable Soup

Garnishes

Directions

Step 1

Step 2 - Credits