8 Tishrei 5781 / Saturday, September 26, 2020 | Torah Reading: Ha'azinu
 
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HomeRecipes and CookingSoupsPotato, Onion, and Parsnip Soup
 
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Potato, Onion, and Parsnip Soup    

Potato, Onion, and Parsnip Soup



A thick and rich winter soup, with deep flavors of onions and roots. It is simple to prepare and can be the basis for adding meat, chicken, or other vegetables.

 



Preparation time: ½ hour  

Cooking time: 1 ½ hours 

Difficulty Level: Easy 

Kashrut Type: Meat 

  

  

This soup is a thick and rich winter soup, with deep flavors of onions and roots. It is simple to prepare and can be the basis for adding meat, chicken, or other vegetables. 

  

Root vegetables, vegetables that grow underground, are basic necessities in the cold countries, especially during the winter season. Some examples of root vegetables are potatoes, carrots, turnips, beets, sweet potatoes, and more. 

  

Soups and stews are the obvious use for root vegetables. In the following recipe, the potatoes and root vegetables are topped with lots of well-fried onion and a little soy sauce, which gives it a beautiful brown color and plenty of flavors. To add a little color, taste and nutritional value, you can add a little beet or purple carrot (there are today in most markets). 

  

You can add more vegetables, some oranges, other legumes, beef or chicken, or even some slices of good salami. These options will work great, and without them, the soup will still be satisfying, nutritious, and delicious. 

  

 

 INGREDIENTS 

3 potatoes (about half a kg), cubed 

2 medium-large onions (350 g), chopped 

2 carrots, diced 

1 medium celery root, diced 

1 parsnip root, diced 

2-3 branches thyme, chopped 

2 cloves garlic, chopped 

ground black pepper 

1 ½ teaspoons salt 

2 teaspoons soup powder 

2 tablespoons soy sauce 

3 liters of water 

  

  

PREPARATION 

  1. 1. Chop the onions and sauté in a large saucepan over medium heat, stirring with a wooden spoon, until golden brown. 

  1. 2. Peel and dice the carrots, celery root, and parsley root. Set aside. 

  1.  

  2. 3. Chop the garlic, add to the pot with the onion, and then continue to fry and stir for 3-4 minutes. 

  1.  

  2. 4. Add the diced roots, thyme branches, black pepper, and salt. Continue to stir for a few more minutes.  

  1.  

  2. 5. Add the water, the powdered soup, and the soy sauce.  

  1.  

  2. 6. Cover and cook for about ½ hour. 

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  2. 7. Cut the potatoes into cubes, add to the pot, and then cook for another 40 minutes. 

 

Serve with bread, toast, croutons, soup almonds, noodles, or whatever you like with your winter soup! 

 
 
* * * 
 

Shuki Galili has been marketing online and has been editing the Humus101 blog for the masses since 2006. He has served in editorial roles and as a reporter for technology and food in the daily press, news sites, and print. He is one of the founding generations of the Internet in Israel and has been involved in the establishment, development and promotion (SEO) of dozens of websites and blogs, many of them related to social activity.

 





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