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Recipe by My Kosher Recipe Contest

Shredded Vegetable Soup

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Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

2 Hours, 15 Minutes
Diets

No Diets specified

Submitted by Raizel S

 

This is my take on my mother-in-law’s vegetable soup. My husband loves when I make his mother’s recipes, and especially loves when I add my own twist, to bring it to a new level. This soup is so hearty and delicious. It is the perfect ‘welcome home’ after a long winter day.

Ingredients

Main ingredients

  • 2 tablespoons canola oil

  • 2 onions (1 minced, 1 sliced in half moons)

  • 2 cloves garlic crushed, or 2 cubes frozen garlic

  • 4 zucchinis

  • 4 carrots

  • 2 pounds pumpkin

  • 1 (10-oz./280-g.) can sliced mushrooms

  • 2 medium potatoes cubed (optional)

  • 2 whole small onions (optional)

  • 1 tablespoon chicken soup mix

  • ½ teaspoon garlic powder

  • 1/8 teaspoon black pepper

  • 1 tablespoon salt

  • 1 tablespoon sugar

  • 6 cups water

  • 1 and 1/2 cups cauliflower florets

Directions

Prepare the Soup

1.

Grate the zucchini, carrot and pumpkin on the large holes of the food processor.

2.

Heat 2 tbsp. Oil, in a large pot, over medium heat.

3.

Sauté minced onion and garlic in oil until golden.

4.

Add the rest of the ingredients except cauliflower.

5.

Bring soup to a boil.

6.

Lower heat and simmer for one and 1/2 hours.

7.

Add cauliflower.

8.

Simmer for an additional half hour.

Shredded Vegetable Soup

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