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Parve
Easy
8 Servings
Allergens 
No Allergens specified
This is an adaptation from my neighbor Bayla Landsman’s Zucchini Garlic Soup recipe in the cookbook From Our Table to Yours, a project of Yeshivas Darchei Torah in Southfield, Michigan. My family loves the garlicky flavor of the soup. We also like it a bit thicker, so I use less water than the original recipe uses. The original recipe also calls for a turnip or parsnip, which you could try instead of potatoes. No oil is added (unless you choose the sautéed onion cubes or alternative) at all. Pure smoothness and sweetness come from the veggies. Read more about Julie’s method for easy Pesach cooking: Pesach While You Sleep.
8 zucchinis, peeled and chunked
1 yellow squash
2 carrots
2 yellow or gold potatoes
10 cubes Gefen Frozen Garlic
2 cubes sautéed onion or 2 onions, chopped, plus 1 teaspoon Bartenura Olive Oil (optional)
1 large onion
1 and 1/2 cups water (not even covering the ingredients in the pot)
4 tablespoons salt
pepper, to taste (I use 1/4 – 1/2 teaspoon)
2 tablespoons dried parsley flakes or 12 cubes Gefen Frozen Parsley (optional)
Place all ingredients, except parsley flakes, in a crockpot. Cook on high two hours, then low overnight (on low the whole night is fine, too).
Blend with immersion blender in morning, add parsley flakes, then cook another 20 minutes on low. Freezes well divided into several portions.
Photography: Hudi Greenberger Styling: Renee Muller
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Regular Cooking How would I make this in a pot? How do I substitute potatoes for parsnip, ie can I do 2 parsnip instead?
I would cook on low in a regular pot. Check it after two hours to see if veggies are soft.