My New 7 Vegetable Soup


I used to make 7 vegetable soup with potatoes. I have since refined my recipe and skip the tubers. Why you ask? Well, my Vitamix is so powerful that it turns potato soup into glue and since we love our soups pureed I switched it up. This soup is super delicious and full of goodness especially when topped with matzo balls! Just in time for Passover tonight.

1 onion
6 carrots
3 stalks of celery
3 parsnips
8 baby turnips or 2 regular size turnips
1 gigantic leek or 2 regular size leeks
2 cloves of garlic
4 cups of water
Fresh dill, as much as you like
Salt and white pepper, to taste
Parsley and dill, for garnish

Prepare your mise en place by roughly chopping the vegetables into roughly the same size pieces.

Add 1/4 to 1/2 cup of water into a big soup pot and add the onions. Cook on medium heat until the onions start to soften. Add the rest of the vegetables and the rest of the water. Bring to a boil and then reduce to a simmer and add the dill.

When everything is soft, turn the heat off and let sit for a few just to cool off. Transfer into the Vitamix or blender or use an immersion blender. Puree as much as you like.

Pour back into the pot and reheat or refrigerate or freeze until ready to use. Serve topped with fresh dill and chopped parsley and/or matzo balls. Enjoy!


Corn Chowder v2


This is my new and improved recipe for corn chowder, minus the oil, and just a dash of salt for the entire pot and it is just as good. I took a picture of the soup before I pureed it (see below.) To puree or not to puree, that is the question.

makes 4 to 6 bowls

1 big onion
1 clove of garlic
2 carrots
5 red fingerling potatoes *
1/4 cup water
1 cup vegetable stock
1 can coconut milk
2 ears of corn, kernels removed from cob or 1 cup of frozen corn
Pinch of salt

Prep the vegetables. Dice the onion, mince the garlic, and slice the carrots. Cut the potatoes in half, then cut each half in half, and then cut the short way to make little pieces. Remove the kernels from the cobs.

Sauté the onion in the water. When translucent, add the garlic, carrots and potatoes.

Add the stock and coconut milk. Bring to a boil and reduce the heat.

Cook for 10 minutes or until the potatoes are soft.  Add the corn (save a few kernels for garnish) and cook for another minute. Pour the soup into the Vitamix, or use an immersion blender, and process the soup until it is thick and creamy.

Serve hot. Enjoy!


* CSA 2013 Week #12