This comes from the Jewish Family and Life website. Beth. Spring Vegetable Soup With or Without Matzah Balls (Pareve) Preparation Time: 25 minutes Cooking Time: About 60 minutes Ingredients 1/8 cup vegetable oil 1 bunch green onions (scallions), chopped, white parts kept separate 4 shallots, minced 3 cloves garlic, minced 1 large onion, cut in half and thinly sliced 1 large potato, peeled and sliced 4-6 carrots, peeled and sliced 2-4 ribs celery, sliced 1 parsnip, peeled and sliced 4 tomatoes, peeled, seeded and diced 8-10 white mushrooms, cleaned and sliced 1 small zucchini, cut in half and thinly sliced 8 -10 cups vegetable stock handful each fresh dill and parsley tied together 1 bay leaf salt and pepper to taste Heat the oil in a large pot and add the onions, shallots, garlic, potatoes, the white parts of the scallions and the bay leaf. Sauté until soft and translucent. Add the carrots, parsnip, and celery, and sauté for another 5 minutes. Add the mushrooms and zucchini, and simmer gently over low heat until the vegetables give off their juices, about 10 minutes. Add the tomatoes and the vegetable stock, and raise the heat to simmer more actively, partially covered, for about 35 minutes. Add the bouquet of herbs and simmer for another 10 minutes. Remove the herb bouquet and the bay leaf, and add the sliced green onions. Stir well and season to taste with salt and pepper. Serve with or without your favorite matzah balls (see my recipes for matzah ball soup).
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