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Thick Veggie Soup Recipe

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This recipe for Thick Veggie Soup is from Chasdei Lev Pesach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 zucchini or yellow squash, cut in chunks
1 parsnip, cut in chunks
3 frozen garlic cubes, or 2 cloves garlic, minced
3 carrots, cut in chunks
1 onion, chopped
2 T. olive oil
½ sweet potato (not sliced)
½ c. marinara sauce
1 t. salt
¼ t. pepper
⅛ t. cumin, optional
¼ t. paprika, or to taste
Directions:
Directions:
Place first 7 ingredients in a crockpot. Cook on high for 3 hours. Blend with an immersion blender partway (don't mush all the veggies completely). Remove the sweet potato (eat it or drop it in the cholent). Add the marinara sauce and seasonings. Cook on low for another 3 hours. After freezing, when you reheat it, you may need to add a bit of water.
Personal Notes:
Personal Notes:
Do not add any water! We like it thick!
Reprinted with permission from the Mishpacha magazine!

 

 

 

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