Leah's Vegetarian Passover Soup. Can't wait to watch people enjoy it! If desired, add some of the vegetables back (discard the rest). Leah's Famous Coconut Macaroons, Chocolate Dipped (optional).
Cold Beet Borscht is a staple of Eastern European Jewish food.
This one is served cold with a hot potato in it.
Truly meatless for those vegetarian folks.
You can cook Leah's Vegetarian Passover Soup using 8 ingredients and 7 steps. Here is how you cook that.
Ingredients of Leah's Vegetarian Passover Soup
- Prepare 2 tbs of cottonseed oil.
- You need 2 cup of chopped onions.
- You need 2 cup of chopped celery.
- You need 1 cup of carrots.
- Prepare 1 tbsp of kosher for Passover powdered chicken-flavored consumé.
- You need 1 tbsp of tumeric.
- You need 1 of water.
- Prepare 2 clove of garlic-pressed or crushed.
Open the garlic packet and squeeze out the roasted garlic. Blend the vegetables and roasted garlic in batches with chicken broth, or pour all the vegetables and garlic into a large pot, add chicken broth, and blend with an immersion blender. A light artichoke soup gets a blast of flavor from a swirl of basil pesto. If the soup seems too thick when blended, simply add a little more water or broth to the mixture until desired consistency is achieved.
Leah's Vegetarian Passover Soup instructions
- Saute onions in oil until translucent.
- Place all vegetables in crockpot or stock pot.
- Add enough water to cover the vegetables.
- Add consommé, turmeric and garlic.
- Cook on high heat for 2 hours.
- Cook on low heat for at least 2 more hours..
- The longer the soup simmers, the more flavorful it becomes.
Recipes for vegetable-focused matzo ball soup, braised chicken, potato kugel, and coconut custard. But it's rich and healthy, and I'd love to share it with you. You'll need chicken, carrots, onion, celery, sweet potato, zucchini, fresh garlic, salt and, of course, water. Even matzo ball soup is made with eggs. Serve your holiday crowd a fabulous, fork-tender lamb braise.
