Chicken soup is the ultimate comfort food. It’s hot, filling, and deliciously savory. Plus it makes a great meal or starter for Jewish holidays because it’s so easy to make; everything gets chopped up and put in one pot.
But you can get that same cozy feeling without the chicken. Try this easy-to-make recipe — it has the warm, comforting hug of the original, but in a vegetarian and vegan friendly form.
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2 tablespoons olive oil
1-2 onions, chopped
3-4 cloves of garlic, pressed
1-2 stalks of celery, chopped
1-2 carrots, chopped
1 parsnip, chopped
2 quarts (1900 ml) water
1 tablespoon minced fresh dill or 1/2 teaspoon dried dill weed
Salt and pepper to taste
Chopped parsley to garnish
- Heat oil over a medium flame.
- Sauté onions until soft and translucent, about 3-4 minutes.
- Add garlic, celery, carrots, and parsnip, and sauté until vegetables begin to soften, for about 3-4 more minutes.
- Add water and bring to a boil, then reduce heat and simmer for about an hour. Add dill, salt, and pepper, then taste.
- Adjust seasonings as you wish. Sprinkle soup with a little chopped parsley when serving.
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January 29, 2020