My mother's Passover vegetable soup by Bake Bellissima

My mother's Passover vegetable soup

Author: Bonjour Cuisine Kitchen
This recipe serves 12 and can easily be halved.


  • 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


  1. Finely chop the leeks and tomato and set aside.
  2. Dice the remaining vegetables.
  3. 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.
  4. Add the remaining vegetables, turmeric, salt and pepper, and cook for about 10 minutes.
  5. Cover with enough chicken stock to cover the vegetables and then a little extra, about 2 inches.
  6. Bring the soup to a boil, and then reduce temperature to medium heat and simmer for minutes, or until all the vegetables have softened.
  7. Remove the soup from the heat, and discard the cilantro.
  8. Puree a third of the soup in a heat-proof blender and return to the pot.
  9. Check seasoning before serving.