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Vegan Seven-Vegetable Soup with Matzah Balls

By: 
Lisa Dawn Angerame
Seven vegetable soup recipe for the Jewish holiday of Passover or Pesach

This soup is easy and fantastic - and seven is a lucky number in Judaism! This colorful soup is nutrient-rich and is great on its own or served topped with vegan matzah balls during Passover.

Makes 8 to 10 servings
Ingredients: 
2 large onions
6 large carrots
3 celery stalks
1 sweet potato
1 russet potato
2 small turnips
1 leek
2 cups vegetable stock
4 cups water
Dill
Parsley
Salt
Directions: 
  1. Start to peel and chop the vegetables to about the same size.
  2. Meanwhile, in a deep pot, sauté the onions in olive oil. As you finish chopping, gradually add the other vegetables, salting each layer.
  3. Cover vegetables with stock and water. Add as much dill and parsley as you like.
  4. Bring to a boil, reduce to a simmer and let it cook for about an hour. When it is done, turn the stove off and let it sit for at least 15 minutes.
  5. Using an immersion blender (you can use a regular blender, but I would not do this with piping hot soup), blend just enough soup to get a creamy consistency but with enough vegetables left intact for texture.


Lisa Dawn Angerame is living as a vegan for her family's health, the health and welfare of the animals, and that of the planet. She blogs at LisasProjectVegan.com.

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