Vegetable Soup


Serves 8

Nice and hearty for the whole family. Serve some latkes on the side!

4 tablespoons olive oil
1 onion, chopped
1 tablespoon kosher salt
2 bulbs fennel, chopped
4 carrots, peeled and chopped
2 turnips, peeled and chopped
2 potatoes, peeled and chopped
2 quarts (8 cups) chicken or pareve chicken broth
1 sweet potato, peeled and chopped
2 zucchini, chopped
ΒΌ teaspoon pepper
4 tablespoons lemon juice (preferably fresh)

In a large stockpot, heat oil over medium heat. Add onion, sprinkle with salt and cook over low heat until translucent, about 10 minutes. Add fennel, carrots, turnip and potatoes, cook for about 3 minutes. Add broth and bring to a boil. Reduce heat and simmer for about 20 minutes. Add sweet potato, zucchini and pepper. Cook for an additional 10 minutes, until all vegetables are soft. Stir in lemon juice and serve.

One thought on “Vegetable Soup

  1. this was terrific!! I didn’t have fennel so I used celery instead and added frozen peas and carrots. I also don’t use chicken stock consomme – hate the chemicals – so used soy sauce, thyme and oregano to give it flavor and depth. very yummy for breaking the fast.