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Parve
Medium
14 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
This soup is a family favorite—we love the texture that the shredded vegetables give the soup.
2 sweet potatoes
2 large carrots
1 turnip
1 parsnip
1 onion, diced
1 tablespoon oil
2 cubes Gefen Frozen Garlic
3 cubes Gefen Frozen Dill
2 teaspoons salt
3/4 teaspoon Pereg Black Pepper
12 cups water
In a food processor, shred sweet potatoes, carrots, turnip, and parsnip.
In a pot, sauté onion in oil until translucent. Add vegetables, garlic, dill, salt, and pepper and sauté for five minutes.
Add water and bring to a boil, then cook on a medium flame for 30 minutes.
Photo and Styling by Mirel Freylich
www.thevoiceoflakewood.com
(732) 901-5746
How Would You
Rate this recipe?
Hi does this soup freeze?
Yes, the soup should freeze well.
That’s great thank you!
Simple and quick to make.( I didnt add the turnip.) It was comforting and delicious!