Zuppa Arancione literally means “orange soup” in Italian. Use this thick, delicious, sweet and savory, hearty soup as a base for gnocchi. As with all my recipes, if you are using regular table salt, cut back the salt amount by one-third.
- Cook Time
- Prep Time
- 4-6 ServingsServings
- 2 tablespoons olive oil
- 1 large sweet onion, diced
- 2 large sweet potatoes or 1 butternut squash, peeled and cubed (one and a half pounds total)
- 2 carrots, peeled and cubed (half a pound total)
- 1 tablespoon kosher salt
Heat oil in a 3- or 4- quart saucepan. Add diced onion and sauté for 5 minutes, until translucent.
Add cubed sweet potatoes or butternut squash, carrots, and cover with 4 ½ cups water. Season with salt.
Bring soup to a boil. Lower heat, partially cover pot, and simmer for 25 minutes, until vegetables are tender.
Puree soup with a hand blender until smooth and creamy.
Ladle into bowls; garnish each bowl with 3 gnocchi. Serve remaining gnocchi on the side, for adding to the soup as it is being eaten.
As seen in Joy of Kosher with Jamie Geller Magazine Pesach 2012 – Subscribe Now