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Vegetable Soup, Healthy II (P, KLP, TNT)
Source: Unknown
Yield: 4 to 6 servings

2 zucchini, cut into chunks
4 large carrots, peeled, cut into chunks
2 parsnips, peeled, cut into chunks
2 potatoes, peeled, cut into chunks
2 sweet potatoes or 1 small butternut squash, peeled, cut into chunks
1 sweet red pepper, in chunks
1 medium onion, in chunks
2 to 4 cloves garlic, peeled and sliced
1 to 2 sprigs fresh basil leaves
1 to 2 sprigs fresh parsley leaves
1 to 2 sprigs fresh dill or marjoram or thyme leaves, whatever your preference
Water to cover
Salt, pepper, cayenne, etc. to taste

Put all ingredients in a pot. Heat to boiling, boil until tender.

Remove in batches to food processor, using SOME liquid in each batch. Process until smooth.

If soup seems too thick, add more of the cooking water until soup is a consistency you want. Season with salt, etc. to taste. Serve hot or cold, with mandeln, or matzo balls.

Poster's Notes:
Measurements are approximate; you can adjust according to the number of people you're serving. It's a no-fail soup.

Posted by Shayla Goldstein

Nutritional Info Per Serving: N/A