Every year, from the last day of Sukkot until the following one, I await that perfect fall weather; the crisp chill, the breeze, and the fresh night air in our Sukkah. The aroma of warm, delicious foods that fills our family's table every night and day is a huge part of what keeps us outside for hours, just enjoying being together and fulfilling the mitzvah of sukkot- dwelling in the sukkah. For the day meals my mother always prepares the perfect balance of light and healthful foods because we know only hours later we will be back for yet another three course meal. This harvest soup makes the best, light holiday lunch, and goes perfectly with fish and a large salad, or as a starter for chilly night meals that may call for something to heat you up.
- Cook Time
- Prep Time
- 4 ServingsServings
- 3 large leeks, cleaned and small diced
- 2 yellow onions, small diced
- 2 tablespoon fresh ginger, minced
- 1 garlic clove, minced
- 2 teaspoons nutmeg
- kosher salt
- coarse black pepper
- 3 tbsp extra virgin olive oil
- 2 Gala apples, peeled and diced
- 2 parsnips, peeled and chopped
- 2 sweet potatoes, peeled and chopped
- 1 large yukon gold potato, peeled and chopped
1) In a large pot over a medium flame, sauté the leeks, onions, ginger, garlic, nutmeg, a pinch of kosher salt, a pinch of black pepper, and the olive oil. Keep pot uncovered, lightly stir, and sauté until the onions and leeks begin to lightly brown.
2) Toss in the apples, parsnips, sweet potatoes, and yukon gold potato. Gently stir root vegetables with the onions and leeks.
3) Add 4 cups of water to the pot, or enough water to just cover all the vegetables. Return lid to pot, bring flame to a high until soup begins to boil. Return flame to medium-low , and let the soup boil for 20-25 minutes.
4) Take the soup off the flame and with an immersion blender, blend the soup well, removing any chunks.
5) Add salt and pepper to taste. Soup keeps up to five days in the refrigerator, and freezes very well.