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Parve
Easy
8 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
Meeting foodie friends is fun and entertaining. Dinah B. is one such friend. She is The New York Times bestselling author of The Unofficial Harry Potter Cookbook. When she first told me about her cookbook, I was skeptical. How interesting could that be for someone who’s not a Harry Potter fan? I was proven wrong three sentences in. She knows how to turn food prep into a good read! In addition to the entertainment value and imaginative recipes, Dinah taught herself a lot of culinary basics. I got this soup recipe from Dinah, my dear friend whose imagination and creativity know no bounds.
2 tablespoons oil
1 onion, diced
2 celery stalks, diced
3 cloves garlic, chopped, or 3 cubes Gefen Frozen Garlic
2 zucchinis, diced
1 parsnip, peeled and diced
2 carrots, peeled and diced
2 tomatoes, diced
1 teaspoon dried basil
5-6 cups water
2 (15-ounce) cans Haddar Chick Peas, drained
2 and 1/2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon turmeric
Heat oil in a large pot. Add onion and celery and sauté until onion is golden. Add garlic and stir about 30 seconds. Add all remaining ingredients and bring to a boil.
Reduce heat to a simmer and cook, covered, for 40 minutes. With an immersion blender, try to blend only chickpeas (that are on the bottom) and some tomato pieces.
Serve with crusty bread for a balanced full meal.
Photography by Esti Waldman
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