Potato, Onion, and Parsnip Soup

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