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Parve
Easy
1 Hour, 35 Minutes
Diets 
Sautéing the veggies intensifies their flavor in this soup. Blending half the soup is the trick to getting that creamed flavor and light texture without any added fat. Perfect with any parve or fleishig seudah.
1–2 tablespoons oil
1 large onion, diced
3–4 cloves garlic, chopped
1–2 stalks celery, sliced
4 carrots, cut into chunks
1 small butternut squash, peeled and cut into chunks, or 2 medium sweet potatoes, cubed
2 medium–large potatoes, cubed
3 – 3 and 1/2 cups shredded cabbage
7 cups water
3 tablespoons parve chicken soup mix
2 tablespoons flour
pinch thyme
1 cube Dorot Gardens Frozen Basil
generous handful fresh parsley, chopped, or 3 cubes Dorot Gardens Frozen Parsley
1 and 1/2 teaspoons salt, or to taste
pepper, to taste
dash of hot sauce or 2 pinches cayenne pepper (optional)
chopped chives or fresh parsley, for garnish
Heat oil in a six-quart pot. Add onion, garlic, celery, carrots, and butternut squash. Sauté for 15 minutes over small/medium heat, stirring occasionally. Turn up the heat in the last few minutes.
Add potatoes, cabbage, and water mixed with chicken soup mix and flour. (Dissolve the flour in some of the water with a whisk.)
Bring soup to a boil. Lower heat and add herbs and salt and pepper. Cook for 45–50 minutes. Taste and adjust seasoning if necessary.
Remove half the soup and veggies to a large bowl. Blend the remainder of the soup.
Return the reserved soup to the pot. Add the hot sauce or cayenne pepper if desired. Garnish each portion with chives or parsley before serving.
Photography: Moishe Wulliger and Chaya Berger Food and Prop Styling: Renee Muller and Rachel Mintz
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Delicious My kids enjoyed, which says everything.
I added in a zucchini I had that was going to go bad soon.
I also tried mixing a bowl with leftover tomato soup and it added a great flavor.
All in all, a great dish.
We are so happy to hear that you enjoyed this dish!