Thick Veggie Soup

Julie Hauser Recipe By
  • Cook & Prep: 6 h
  • Serving: 8
  • No Allergens

This is an easy, delicious soup. You don’t even have to cut the veggies any smaller than chunks, they will all get blended eventually, save a few pieces for texture. This soup only gets water from its veggies. Do not add water at all, unless you like a thinner soup. In that case, don’t add the water until the last few hours — 1/2 to 3/4 cup water sounds about right, but I never do it, so don’t take my word for it. We like it thick! Read more about Julie's method for easy Pesach cooking: Pesach While You Sleep.

Ingredients (12)

Main ingredients

Start Cooking

Make the Soup

  1. Place first six ingredients in the crockpot. Cook on high for three hours.

  2. Blend with an immersion blender partway (don’t mush all the veggies completely). Remove the sweet potato (eat or drop it into your cholent). Add the marinara sauce and seasonings. Cook on low for another three hours.

Note:

After freezing, when you reheat it, you may need to add a bit of water.

Credits

Photography: Hudi Greenberger

Styling: Renee Muller

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  • naomi

    Thick Veggie Soup

    ingredients

    Hi. Are the ingredients in order? The first 6 ingredients don't include the sweet potato...
    Posted by nkuriansky1 |December 4, 2017
    0
  • Rifky Rottenstein

    Thick Veggie Soup

    thick veggie soup

    I would like to know what I can use to substitute for the marinara sauce. Thanks
    Posted by rifkyrottenstein |October 22, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    I would do half a cup tomato paste and half a cup of water. It's there for flavor and thickness. If you left it out, it would affect taste more than consistency.
    Posted by Chaiaadmin|October 22, 2017
    0
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  • naomi

    Thick Veggie Soup

    ingredients

    Hi. Are the ingredients in order? The first 6 ingredients don't include the sweet potato...
    Posted by nkuriansky1 |December 4, 2017
    0
  • Rifky Rottenstein

    Thick Veggie Soup

    thick veggie soup

    I would like to know what I can use to substitute for the marinara sauce. Thanks
    Posted by rifkyrottenstein |October 22, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    I would do half a cup tomato paste and half a cup of water. It's there for flavor and thickness. If you left it out, it would affect taste more than consistency.
    Posted by Chaiaadmin|October 22, 2017
    0

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