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Vegetable soup
Soups

Vegetable soup – Vegan version

Vegetable soup - a recipe by Daniel Azoulay Vegan version: Vegetable stock.

⏱ 1 hr🍽 4 servings 🌍 Middle Eastern👩‍🍳 Daniel Azoulay
🥩 Meat🌾 Gluten-free
Versions:Original🌱 Vegan⚖ Pareve

👨‍🍳 Method

  1. 1
    Put the vegetables, onion, celery, cabbage leaves and stock in a wide pot and cook until all the vegetables are tender.
    StoveWide, shallow pot
  2. 2
    Mash the contents of the pot with a masher to an even texture.
    Food mill
  3. 3
    Season with salt.
222calories
10 gprotein
38 gcarbs
2 gfat
● protein 19%● carbs 72%● fat 9%

Per serving (728 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (3) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Wide, shallow pot · Also works: Deep skillet (sauté pan) (None) · 💡 Workaround, changes the dish: Pot (Layers instead of a single layer)
  • Food mill · Also works: Fine sieve (Push through a strainer with a spoon) · 💡 Workaround, changes the dish: Stick blender (Too smooth; seeds get ground)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Cream soup

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