Recipe by Dining In

Vegetable Julienne Soup

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Vegetable Julienne Soup
Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

30 Minutes
Diets
- Gluten Free - Low Fat - Low Carb - Vegetarian - Vegan - Pescatarian

Pretty to the eye and pleasing to the palate!

Ingredients

Main ingredients

  • 2 small carrots

  • 1 leek

  • 1 stalk celery

  • 1 small turnip

  • 3 outside cabbage leaves, shredded

  • 1/2 medium onion, thinly sliced

  • 1 tablespoon oil

  • 1/8 teaspoon salt

  • small pinch black pepper

  • 1/8 teaspoon sugar or Health Garden Xylitol

  • 1 heaping tablespoon chicken soup mix (or parve chicken soup mix)

  • 4 cups boiling water

  • chopped fresh parsley

Directions

Make the Soup

1.

Cut carrots, leek, celery, and turnip into very thin strips about two inches long. Add cabbage and onion.

2.

In a medium saucepan, over moderate heat, in hot oil, stir vegetables. Add salt, pepper and sugar. Cook, covered, five minutes, or until vegetables are tender.

3.

Combine soup mix with water. Add to the saucepan; simmer over low heat for additional five minutes. Garnish with chopped parsley.

Tips:

To obtain thin carrot and turnip strips, try using a peeler or a julienne peeler. The shredder blade on your food processor can also do the job nicely.

Credits

Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz

Recipe tags

cook it nj cookitnj healthy kosher for passover Passover recipe passover soup Pesach pesach recipes pesach soups vegetable soups
Vegetable Julienne Soup

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