Makes 4 quarts; serves 8 to 12
- 8 cups vegetable broth and/or bouillon & water
- 1 large onion, chopped
- 3 large carrots, chopped
- 6 ribs celery, de-stringed and chopped
- 1 large sweet potato, diced, optional
- 1 large or 2 small parsnips, diced, optional
- 1 turnip, diced, optional
- 1 small zucchini, chopped, optional
- 10- to 16-ounce box button mushrooms, quartered, optional
- At least 1 tablespoon nutritional yeast flakes, to taste (omit for Passover)
- 1/4 teaspoon black pepper
- Leaves of 5 to 6 sprigs fresh dill, or 2 teaspoons dried dill or to taste
- At least 1 teaspoon porcini mushroom powder, to taste, optional
- Salt only if needed
- 8 ounces small-shape pasta such as ditalini, or broken spaghetti, optional (omit for Passover)
- Egg-Free Matzo Balls for serving, optional
In a 6-quart saucepan combine all ingredients except dill, pasta and matzo balls. Bring to a boil, then simmer 30 minutes or until all veggies are tender. Meanwhile, if using pasta, cook in salted water according to package directions; drain, rinse under cold water and set aside. Add dill and pasta to soup. Taste and adjust seasonings.
What kind of broth or bouillon (brand) do you use?
ReplyDeleteI've been really liking Seitenbacher Vegetarian Vegetable Broth & Seasoning a lot. Before I tried that one I used Rapunzel Vegetable Bouillon with Herbs and it was okay. What brand do you like?
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