This is adapted for a Washington Post article on 4/1/2020, but greatly simplified. Turned out great. Didn't make the matzoh balls to go with it, but I like my standard recipe well enough to not bother trying these. They called for 10-12 scallions, flaxseeds instead of eggs, dill. Might try some of those in mine. For the soup, they have you cook some of the veggies, squeeze the water out and discard, then cook the remainder of the veggies. I just chopped all of them and left them in the soup. Great clear soup, with turmeric giving it a golden color. Recipe is for Vegan Matzoh Ball Soup, but I'm unable to access it right now.
The soup was a great clear soup, not tomato based for those who prefer avoiding tomatoes, with lots of veggies. I halved this recipe and I'd say it was enough for 6-8 servings.
Ingredients:
4 quarts vegetable broth, low sodium
1 medium yellow onion
6 medium carrots, sliced
6 stalks celery, sliced
2 turnips (I used parsnips)
2 medium leeks split lengthwise and rinsed thoroughly, bottom and tops removed
1/2 small bunch flat leaf parsley
1/2 bunch fresh dill
4-6 cloves garlic shopped
4-5 bay leaves
1/2 - 1 tsp ground turmeric
Fine sea salt
Freshly ground black pepper
Directions:
1) Combine all of the vegetables and garlic in the broth, plus the parsley and the stems of the dill and the bay leaves. Cook for about 45 minutes, or until veggies are almost soft.
2) Add the dill, turmeric, salt and pepper to taste. Simmer for10-15 minutes, until veggies are done.
That's it! Let it set for a day or so. Then enjoy!!
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