Four Soup Recipes for Shabbat | Cook Soup with Me | Orthodox Jewish Mom (Jar of Fireflies)

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth enhances flavor without added cost.

Prep leeks by cutting them into chunks and washing them well

Peel and chop the yellow potatoes into smaller pieces

Melt 3 tablespoons of Earth Balance in a pot

Add chopped garlic and sauté for a few minutes

Add chopped leeks and stir, cooking for about 10 minutes until wilted

Add chopped potatoes, vegetable broth, bay leaves, thyme, black pepper, and salt; stir to combine

Cover and bring to a simmer, cooking for about 15 minutes until potatoes are soft

Remove bay leaves and thyme sprigs from the pot

Blend the soup using an immersion blender until smooth

Stir in 1 cup of soy milk and let simmer for a few more minutes to heat through

Serve hot, optionally with bread

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens