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This soup is an old-fashioned welcome dish anytime I make it – it permeates the house with love and warmth, and there is always plenty for sharing with whoever comes in and smells its inviting aroma. **BEST-EVER SOUP CONTEST WINNER**
4 large Spanish onions
2 heads garlic, peeled and sliced thin
1 bunch celery, chopped (not too large)
6 large carrots, diced
4 medium potatoes, chunked
1 large sweet potato, sliced into 1/2 circles
2 parsnips
1 large parsley root
3–4 medium zucchini (unpeeled), diced
1/2 cup flour (for thickening)
1/2 box macaroni-shaped noodles (or any other small type)
oil to coat the bottom of the pot
salt, to taste (about 3 teaspoons)
pepper, to taste (about 3 teaspoons)
3 tablespoons seasoned salt
Gefen Garlic Powder, to taste
1 bunch parsley, well washed
1 bunch dill, well washed
On a small flame, sauté the onions in oil until golden. Add the garlic and continue to sauté, making sure that it doesn’t burn, as it burns quickly. Mix occasionally to prevent from sticking to pot bottom.
Add the celery, carrots, zucchini, parsnip, parsley root, potatoes, and sweet potato, one at a time. When they’re all in the pot, stir and sauté for about five minutes. Sprinkle flour over all the vegetables and brown all for about 15 minutes until flour starts to slightly change color from white. Add all the seasonings.
Fill the pot with water to about one and a half inches below the top, and stir all the ingredients in the pot. Add the parsley and the dill bunches (do not cut them). Lower the flame to low/medium and cover pot.
In another pan, add a little oil to coat the bottom. When the oil is well heated, add the raw noodles and brown until they turn golden colored, mixing occasionally (this gives the soup a unique and interesting twist of flavor). Add the noodles to the soup pot to continue cooking. Continue to simmer for about two and a half hours longer, mixing occasionally to prevent the vegetables and noodles from sticking to the bottom.
To serve, remove the parsley and dill bunches.
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Size of the pot? Soup looks like a delicious combo! Would love to know the pot size. Thanks.
I would say a ‘regular’ seized soup pot around 5-6 quarts.
needs better directions please specify what size pot to use and if all the vegies need to be cut same size. missing a lot of directions
Hi! You can use a regular-sized soup pot. Usually diced indicates cut a little smaller and chunks are a little bigger and the sweet potato specifies to be cut into 1/2 inch circles. You can cut the vegetables around the same size, it’s more about preference. If the chunks are bigger they may just need more time to cook.
Soup of Comfort Great flavor, but spicy. It was too spicy for me and my kids but my husband really liked it and requested it again. I would try it again with less pepper and possibly less seasoned salt.
It does look comforting! Good advice on the spice.