Cook
In a 4-quart pot, sauté onion in oil. Add all vegetables to onions and sauté for 10–15 minutes. Add water to cover vegetables. Cook for 45 minutes.
Directions
Blend
Blend vegetables and pour back into soup. Add salt and simmer for another 15 minutes.
Credit
Notes:
Can be served with potato dumplings.
Description:
Styling and Photography by Jennifer E. Bitton
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