Jeanette Kanter’s Zucchini Soup

Cook:2h 15min

I love this soup! Traditionally, I make it for Thanksgiving. It is great for Shabbat and on any cold or snowy day. This soup freezes well. ~Marilyn Sultar

Updated at: Thu, 17 Aug 2023 13:36:45 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories839.8 kcal (42%)

Total Fat20 g (29%)

Carbs158.1 g (61%)

Sugars75.7 g (84%)

Protein29.7 g (59%)

Sodium2547.4 mg (127%)

Fiber38.2 g (136%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 Tbspolive oil

1 x 28 ouncescan tomatoes

fresh parsley

1potatoes

or lentils, or soaked barley or split peas

3 tspschicken bouillon granules

plus an equal number of cups of water, mixed together

Instructions

Step 1

Wash the rest of the raw vegetables. Peel and slice the carrots and celery. Wash the parsley. Wash and peel the potatoes. Cut each potato into eighths. (MSS NOTE: I always use potatoes, but if you are using lentils, add them in with raw vegetables. If using barley, don’t forget to soak them according to package first. This is used as a thickener.

Step 2

First chop, then sauté onions in large soup pot. MSS NOTE: Don’t forget to peel then wash the onion first!

Step 3

Add water mixed with chicken soup granules and the canned tomatoes. Bring to a boil, then simmer for 2 hours or until vegetables and potatoes are soft.

Step 4

Purée vegetables in a blender. MSS NOTE: I only blend 3/4 of the vegetables for the purée, because I like some crunch. Also, after I purée the soup, it is usually too thick, so I add more water. Stir it, and reheat, if necessary.