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Parve
Easy
16 Servings
Allergens 
No Allergens specified
8 Hours, 30 Minutes
Diets
Eating a bowl of hot vegetable soup is a wonderful way to warm up on a chilly fall day. I purposely used various textures of vegetables in the soup to make it more interesting and palatable. Thanks to Mrs. Tovi Silverstein for the garnish ideas!
2 tablespoons sunflower oil (or other neutral- flavored oil)
1 large onion, diced
2–3 cloves garlic, diced or 2-3 cubes Gefen Frozen Garlic
3 medium carrots, diced
3 stalks celery, diced or sliced
1 pound (450 grams) fresh pumpkin, peeled and thickly grated
generous handful fresh mushrooms, sliced thinly (in the food processor)
2 cups frozen fine string beans, left whole
1/2 each red and yellow pepper, chopped
1 large zucchini, peeled and thickly grated
1 large parsnip, peeled and thickly grated
3/4 cup Tuscanini Tomato Sauce or tomato paste (see note)
10 cups water
salt, to taste (be generous)
pepper, to taste (be generous)
handful fresh dill
handful potato sticks, handful fish-shaped crackers, or 3 pareve frankfurters, defrosted, sliced, and sautéed in a little oil to crisp
Heat oil in a large frying pan.
Add onion and sauté over medium heat for eight minutes or until translucent, stirring occasionally. Add garlic and sauté an additional two minutes. Pour into a six-to-seven-quart slow cooker.
Add the carrots, celery, pumpkin, mushrooms, string beans, peppers, zucchini, and parsnip. Pour tomato sauce or paste over it. Add water.
Turn heat to low and cook for eight hours.
Turn off slow cooker and add salt, pepper, and dill. Let steep a few minutes before serving. Remove dill.
For garnish: Set out three medium-sized bowls with a different garnish in each one. Let the fun begin!
Styling and Photography by Devorah Applegrad
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