Return to Main Recipes Page/Return to Home Page
1 leek, cleaned and sliced
Heat oil and sauté leek until soft and golden, not brown. Add vegetables, (the smaller the dice, the faster the cooking time). Toss with oil and leek for 3 minutes.
Add water and soup powder. Cook for 20 minutes, add cumin and cook until vegetables are soft.
Puree with blender wand or in blender or food processor. Return to pot and reheat. I decorate with pine nuts and/or sunflower seeds and/or pumpkin seeds. Sometimes I add a drop of cream (if dairy, of course) or pareve cream to make a creamed soup.
Poster's Notes:
Posted by Chaya Grodner
Nutritional Info Per Serving: N/A
1 tablespoon olive oil or canola oil
1 butternut squash or 1 lb. pumpkin, peeled and diced small
2 medium sweet potatoes, peeled and diced small
2 carrots, peeled and sliced thin
6 cups of water
2 tablespoons pareve chicken soup powder or other substitute
1 tsp. cumin or more to taste
Shelled sunflower seeds or pine nuts or pumpkin seeds( optional)
Cream or pareve cream (optional)
I rarely serve chicken soup anymore for Shabbat dinner, especially if we have chicken as part of the meal. One of our new favorites is what we call Orange Soup, made from pumpkin or butternut squash, sweet potatoes and carrots. It really is easy to make and is a crowd pleaser.