Veggie Soup

Just as comforting and delicious as chicken soup, without the chicken. Onion, carrots, celery and dill are essential ingredients. All other veggies listed are wonderful but optional.

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.

2 comments:

  1. What kind of broth or bouillon (brand) do you use?

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  2. I'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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