This delicious vegetable soup is famous in my family. It is my mother’s recipe, and we all looked forward to eating it at every holiday meal. While it is a simple vegetable soup, to me it is the taste of family togetherness and a warm home.

My mother's Passover vegetable soup
This recipe serves 12 and can easily be halved.
Ingredients
- 4 potatoes
- 3 carrots
- 2 cups diced squash
- 3 zucchinis
- 2 turnips
- 2 celery stalks
- 2 turnips
- 1 to mato
- 2 leeks
- 4 tablespoons olive oil
- 1/2 teaspoon turmeric
- salt and pepper to taste
- 6 sprigs of cilantro wrapped in cheesecloth with kitchen string
- 3 L Chicken stock
Instructions
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Finely chop the leeks and tomato and set aside.
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Dice the remaining vegetables.
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In a large stockpot, sauté the leeks and tomato in the 4 tablespoons of olive oil, over medium heat till for about 5 minutes till the vegetables are softened.
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Add the remaining vegetables, turmeric, salt and pepper, and cook for about 10 minutes.
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Cover with enough chicken stock to cover the vegetables and then a little extra, about 2 inches.
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Bring the soup to a boil, and then reduce temperature to medium heat and simmer for minutes, or until all the vegetables have softened.
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Remove the soup from the heat, and discard the cilantro.
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Puree a third of the soup in a heat-proof blender and return to the pot.
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Check seasoning before serving.