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Parve
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.
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
Grate the zucchini, carrot and pumpkin on the large holes of the food processor.
Heat 2 tbsp. Oil, in a large pot, over medium heat.
Sauté minced onion and garlic in oil until golden.
Add the rest of the ingredients except cauliflower.
Bring soup to a boil.
Lower heat and simmer for one and 1/2 hours.
Add cauliflower.
Simmer for an additional half hour.
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