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Here’s an easy way to get kids to eat their veggies. Personally, I love the combo of creamy and chunky in this soup. Both the pareve and dairy versions are delicious.
pepper, to taste
1 tablespoon butter
3 medium/large carrots, cut into chunks
1 stalk celery, chopped
2/3 cup milk or half-and-half
2 tablespoons Gefen Olive Oil
2 medium/large onions
2 tablespoons finely chopped fresh parsley
salt, to taste
1 medium sweet potato, cut into chunks
1 medium/large tomato, peeled and diced
4 cups water
3 medium zucchini, diced (leave unpeeled for extra color)
Dice one onion and set aside. Quarter the other onion and place in a four-quart pot. Add water, carrots, celery, sweet potato, and salt and pepper. Bring to a boil.
Reduce heat; cover and simmer for 20 minutes or until carrots are soft. Cool slightly. Puree with an immersion blender or in a food processor.
Meanwhile, heat the olive oil and butter in a large frying pan. Add the reserved onion and the zucchini and sauté for 10–15 minutes. Add to pureed soup. Add the diced tomato. Cover and simmer for 10 minutes.
Add milk and parsley and stir until heated through. Remove from heat. Taste and adjust seasoning, if desired.
Food and Prop Styling by Renee Muller Photography by Cayla Zoharan
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I made this soup for supper tonight and it was delicious. My baby was crying for more! Thanks you