by Levana Kirschenbaum

 What’s leaner than chicken soup, but just as satisfying? A fresh vegetable soup. Whether you want to take the chill out of a cold, winter day or change up your Shabat menu, this bowl of vegetarian heaven should satisfy. 

Ingredients

3 quarts (12 cups water)1/3 cup olive oil1 large onion, peeled and quartered6 cloves garlic1 large bunch flat parsley1 large bunch dill6 ribs celery, peeled and cut in large chunks3 large potatoes, cut in small cubes2 large carrots, cut in small cubes2 large sweet potatoes, cut in small cubes1 tablespoon saltIngredients

1. Bring water and olive oil to boil in a wide bottom pot.

2. In a food processor, using the metal chopping blade, coarsely grind the onion, garlic, parsley, dill and celery. Saute the ground mixture.

3. Add to the pot with remaining ingredients. Reduce the temperature to medium and cook, covered, 1 1/2 hours. Taste the soup: add a little water if it is too thick, and a little salt if necessary. Let everyone use ground pepper in their own bowl if wanted.

Variations:

Add one or 2 of the following: canned crushed tomatoes, split peas, lentils, bay leaves; skip the potatoes if you are using split peas or lentils