I took a cue from blogger me-ander and decided to photograph part of last night’s dinner. Well, only the final product, not the process and ingredients.
Here are the ingredients for this vegan, pareve soup:
- 1 tsp. olive oil
- 1 chopped onion
- 1 sweet potato or yam, chopped into pieces
- 1 big fat carrot, peeled and chopped into pieces
- 1 zucchini, chopped into pieces
- 1 tsp. sea salt (or to taste)
- pepper to taste
- dried thyme to taste
- 2 Tbsp. tomato sauce
- half a can of northern white beans
- pieces of napa cabbage
- handful of snow peas
Put enough olive oil in a pot to cover the bottom. Chop your vegetables. Heat the pot, and then put in the onions. Saute until they are translucent. Add chopped yam, chopped carrot, then chopped zucchini. Add salt, pepper, thyme to taste. Add tomato sauce. Stir, so the yummy olive oil permeates the vegetables. Add enough water to cover the vegetables. Cook for about twenty minutes or the vegetables are tender. Add cabbage, beans and snow peas. When the snow peas are soft, it’s time to eat!
Note on napa cabbage: it has thinner, less fibrous leaves than your standard cabbage. I like it for my coleslaw recipe. I put it in the soup because I had leftovers from making the coleslaw for Shabbat. Will post the coleslaw recipe at some point…
My daughter tasted it, thinking it was chicken soup. I told her it was chicken soup without the chicken. She made a face, and asked if she could put some chicken in it. I told her we had none, and tomorrow night I will make chicken soup. Life with children!
My husband and I thought it was delicious.