Winter Vegetable Soup
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Winter Vegetable Soup
This is a flavorful, healthy soup that is easy to make. The soup freezes well and is filling and delicious; perfect for a cold winter day.
Times
- Prep Time : 10 min
- Cook Time : 45 min
- Ready Time : 55 min
Servings
8
Ingredients
- 1 large onion
- 1 large sweet potato
- 1 large potato
- 2 celery stalks
- 1 parsnip
- 2 leeks
- 1 acorn squash
- 1 large butternut squash
- 2 carrots
- 3 cloves garlic
- 2 tablespoon oil
- 1 tbsp +1 tsp kosher salt
- ¼ tsp black pepper
- ¼ cup of fresh dill
- 6 cups chicken or vegetable stock
- 6 cups of water
Directions
Coarsely chop vegetables. Sautee onions in oil until onions start to brown.
Add stock, water and the rest of the ingredients to the pot. Bring to a boil and let simmer for half an hour to forty five minutes until the vegetables are soft. Puree with an immersion blender and serve.
As seen in the JoyofKosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now
About Shifra Klein
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Whether you use fresh, frozen or leftover cooked vegetables you can turn them into a wonderful warming winter vegetable soup that’s perfect for lunch and costs very little.
I have a question about this recipe–Does one peel the butternut squash?
And, how does one peel an acorn squash (or is it just cut up whole? I have never used one in soup.)
How does one prepare the acorn squash for this recipe? I have never used one in soup and assume it needs to be peeled…
yes they would need to be peeled before chopping