Recipes contributed by Devorah Cohen, Shana Halpert, Rivki Rabinowitz, Hadas Stern, and Esti Vago
With winter on its way, we’re all looking for those quick and easy soups to fill our families without too much time spent slaving over the stove. Here are our favorite veggie soups for you to enjoy.
Sauté 1 diced onion. Add 8 sliced zucchinis (dark green) and sauté a bit longer. Add a small amount of water (about half way up the vegatbles), salt and pepper. Bring to a boil, then simmer for 30 minutes. Add dill or parsley if you like (we like!). Puree until smooth.
Heat 3 Tbsp oil in a 5-quart pot. Add 3 Tbsp flour and stir till golden. Add 1/4 cup water and stir till thick and golden. Add 5.5 cups water, 24 oz (680 g) frozen broccoli, 3 cloves minced garlic, 1 tsp salt, and 1/4 tsp black pepper, and 2–3 cubed potatoes (optional). Cook for 45 minutes and then puree.
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