My kids have been getting tired of all the pureed soups that I have been preparing over the past few months. I have decided to surprise them with a vegetable soup that is not pureed, so that they can enjoy all the different textures of the vegetables.
Here is the simple, delicious and low carb recipe, suitable for Passover:
INGREDIENTS FOR A 5-6 QUART CROCKPOT
2-4 cloves garlic and 1 large onion, cut into quarters
1 package mushrooms
4-5 stalks of celery
1/2 bunch of parsley and/or dill (see kosher notes)
3-4 cups chicken or vegetable broth (or water)
2 tablespoons Salt
1 teaspoon of pepper
Fill crockpot with vegetables, herbs and seasonings. Fill crockpot 2/3 to top with a combination of water and/or stock. Cook on high for at least 5 hours.
For a smooth texture, blend with a hand blender before serving. For a more rustic texture, leave the soup unblended.
I have left the seasoning of this soup to you. I use about 2 tablespoons of salt and a generous pinch of pepper. The seasoning can be added at the beginning, can be added in layers throughout the cooking or can wait to be added at the end. I find that when I wait to season the soup until the end, I need to use much less salt.
Know your crockpot and which settings to use. I cook my soup on the high setting of my six quart crockpot for about 6 hours and only turn it down to low or auto once the soup has been completed. Your crockpot may need to be set to auto for the duration of the cooking. If you are not sure, start your soup at high. Check on the soup after 3 hours. If it tastes ready, then turn it down to auto or low until serving. If not, cook the soup for longer, checking every hour.
Kosher laws disallow the eating of any whole insects and therefore most herbs require a process of soaking, rinsing and in some cases, pureeing. I have found that flat-leafed parsley is much easier to check for insects than its curly-leaf counterpart. This blog was not designed to be your kosher authority, so please consult your local rabbinic authority regarding using herbs.