This soup is an old fashioned welcome dish anytime I make it - it permeates the house with love and warmth, and there is always plenty for sharing with whoever comes in and smells it's inviting aroma.
- 4 large spanish onions -
- 2 heads of garlic peeled and sliced thin -
- 1 bunch celery chopped (not too big pieces) -
- 6 larg carrots diced -
- 4 medium sized potatoes chunked -
- 1 large sweet potato sliced into 1/2 circles -
- 2 parsnips -
- 1 large parsley root -
- 3-4 medium zucchini (unpeeled and diced) -
- 1/2 cup flour (for thickening) -
- 1/2 box macaroni shapped noodles (or any other small type) -
- oil to coat the bottom of the pot -
- salt & pepper to taste (probably about 3 teaspoons each for a big pot) -
- 3 tablesppons lawry's seasoning (regular) -
- garlic powder to taste -
- 1 bunch parsley -
- 1 bunch dill (washed well) -
1. Sautee the onions in oil that covers the whole bottom of the pot until golden on small flame. add the garlic and continue to sautee making sure that it doesnt burn - as it burns quickly. mix occassionally to prevent from sticking to pot bottom.
2. Add the celery, carrots, zucchini, parsnip, parsley root, potatot, sweet potato 1 vegetable type at a time - when all are in the pot stir and sautee for about 5 minutes. Sprinkle flour over the vegetables and brown all for about 15 minutes until flour starts to slightly change color from white. Add all the seasonings.
3. Fill the pot with water to about 1-1/2 inches below the pot top, and stir all the ingredients in the pot. add the parsley and the dill bunches (do not cut them - just add them well washed and as a whole bunch). lower the flame to low/medium and cover pot.
4. In another pot/pan put a little oil to coat the bottom of pot/pan. When the oil is well heated, add the raw noodles and brown until they turn golden colored (mix occassionally) (this gives the soup a unique and interesting twist of flavor)- close the heat and add the noodles to continue cooking with the vegetables in the soup that is already simmering. Continue to simmer for about 2-1/2 hours longer, mixing occassionally to prevent the vegetables and noodles from sticking to the bottom.
5. To serve remove the parsley and dill bunches.
Note: to cream this soup you can use an immerser blender and add 2 cups pareve milk. If one is making this as a meat dish - 4 marrow bones can be put in at the beginning after the vegetables have been added. this gives it a "special" flavor. E N J O Y !