Hearty Vegetable Soup

2 tablespoons olive oil
2 teaspoons minced garlic
1 onion, diced
1 (8 ounce) package sliced mushrooms
1/8 cup flour
2 teaspoons cumin
¼ butternut squash, cut into chunks
2 turnips, cut into chunks
4 carrots, cut into chunks
1 parsnip, cut into chunks
4 stalks celery, cut into chunks
2 (29 ounce) cans whole tomatoes with their juice
1 (15 ounce) can chick peas, drained
1 (32 ounce) box pareve chicken stock
Water to cover
½ teaspoon pepper

In a medium stock pot, heat olive oil over medium heat. Add garlic, onion and mushrooms and sauté. Stir in flour and cumin until well mixed. Add remaining ingredients and bring to a boil. Reduce heat to simmer and cook for about 1 hour. Serve with bread or pasta.

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