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Parve
Easy
10 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
When I was searching for a new soup idea a few weeks ago, my good friend Malky said, “Why not make my quick ’n easy dump soup? It tastes great…and it takes just a few minutes to dump everything in the pot!” I was a bit skeptical. But now I’m happy to share this version of dump soup. Throw in those veggies, and voilà…a fantastic soup!
1 Spanish onion, diced
1 tablespoon light olive oil
4 cloves garlic, crushed, or 4 cubes Gefen Frozen Garlic
1 (14-ounce) bag shredded cabbage
1 (16-ounce) bag Beleaf Frozen Cauliflower Florets
2 large zucchini, peeled and cubed
8-10 baby carrots, sliced in circles
2 teaspoons salt, or to taste
1 teaspoon onion powder
1/2 teaspoon dry basil
1/4 teaspoon pepper
Heat oil in a six- to eight-quart pot. Add onion and sauté for three to five minutes. Add garlic and sauté three more minutes.
Dump in the bag of shredded cabbage. Let cook for a few minutes. Then dump in the bag of cauliflower. Let cook, stirring occasionally, until frozen vegetables are defrosted, five to 10 minutes.
Add zucchini and carrots. Add water almost to cover (it should come up to just below the top of the vegetables). Season with salt, onion powder, basil, and pepper. Cook over medium heat for 60-70 minutes.
Using an immersion blender, blend the soup partially just to thicken a bit more, leaving chunks of vegetables.
Photography by Esti Waldman
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Delicious! Excellent flavor.
Easy delicious soup. Perfect for this cold winter day!