About the Recipe
My apologies for taking this long to share this soup with you! I’ve been making it for over 30 years, and somehow it never made it to my page!?
This is the vegetable soup I literally grew up on, and to this day I make it numerous times a month. We enjoy it for holidays, Friday night Shabbat dinners, and it’s always my go to when someone is sick or just needs a warm, comforting bowl of soup.
Ingredients
Ingredients:
• 4 zucchini, peel on
• 5–6 carrots, peeled
• 2 cups cubed butternut squash
• 2 cups chopped celery, including the celery leaves if you can find them
• 1 large onion, peeled and halved
• 1 parsnip, peeled and left whole
• ½ cup powdered chicken consommé
• 1 tsp black pepper
• 3 tbsp olive oil or neutral oil of choice
• ½ bunch fresh dill
• Water, as needed
• 2 cups vermicelli noodles
• 10–12 quart stock pot
(Instead of powdered chicken consommé and water, you can also use homemade or store bought broth of your choice.)
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Preparation
Directions:
Wash and prep all the vegetables. Chop the zucchini, carrots, butternut squash and celery into smaller pieces. Place all the vegetables, including the halved onion and whole parsnip, into a large 10–12 quart stock pot.
Add enough water to completely cover the vegetables, then add an additional 2–3 cups of water. Bring to a boil uncovered.
Once boiling, add the oil, black pepper and chicken consommé. Give everything a good stir, cover and cook for about 30 minutes, or until the vegetables are tender but still vibrant in color. If you prefer your vegetables very soft, continue cooking for another 15–20 minutes.
While the soup is cooking, bring a small pot of water to a boil. Add the vermicelli noodles and cook for 3–4 minutes, or according to package directions. Drain and set aside. I always cook my noodles separately so they don’t absorb all that beautiful broth or become too soft.
Once the soup is finished cooking, add the ½ bunch of dill whole, without chopping it. Turn off the heat, cover the pot and let it sit for another 15 minutes so the dill can infuse the broth with all that delicious flavor.
To serve, add a generous spoonful of noodles to each bowl, ladle plenty of vegetables over the top, and finish with lots of that beautiful broth.
I hope this soup brings you as much comfort as it has brought me and my family for so many years. We’ll be enjoying it before Yom Kippur as part of our meal before beginning our 25 hour fast.