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My Shabbat (Immunity) Soup

The smell of the house when that chicken soup is on the stove is engraved in my soul's memory. There's something magical about coming home from school and mommy's soup cooking away. It's the sign that it is almost Shabbat and all your stresses can come to a brief halt.


I've gone back and forth with eating and not eating chicken. But whenever I give it up, schnitzel and soup are the two things I miss so I found alternatives.


My current go to soup is a play on Shabbat chicken soup. Only, I made it into an immunity boost. It's been my go to and I have been eating it multiple days a week for a few months. I am convinced it's helped reduce my catching every toddler sicky that's been going around this entire school year. If I do get it, it's days and severity feel reduced.


I've shared this multiple times with friends and family. I figured it is time for a place on the blog. It'll also help me when I go grocery shopping to remind me of the ingredients.


Note: I give a range because I alter it based on availability or to give some variation in flavoring so I don't get tired of it.



Full Recipe

Ingredients:

2-3 green zucchini

2-3 yellow squash

3-4 large stalks of celery

One sweet onion

One large leek

6-8 orange carrots depending on how big they are

4-6 cloves of garlic

About 1-2 inch’s of turmeric peeled (size depends on how much of a kick you want)

About 1-2 inches of ginger peeled( size depends on how much of a kick you want).

Handful of fresh parsley

Salt and Pepper as you like

Water to cover everything


Prepping Guidelines:

  1. Peel or wash the carrots. Chop up into 3 inches chunks.

  2. Chop up yellow squash, onion, and celery.

  3. Peel green zucchini and chop it up. Throw in the peels. You'll remove them later.

  4. Cut the bottom white stalk of the leek and chop into the pieces. Wash the green leaves well and throw into the pot. You'll remove them later.

  5. Add in garlic cloves and parsley.

*Note: chop up everything that stays in the soup so it's easy to remove the zucchini peels and leek leaves.


Cooking Guidelines:

  1. Cook on low. Simmer everything together for 4-6 hours. Check on water level to make sure everything is stop sitting in water. Lid on.

  2. Once cooked, use tongs to remove parsley, leek leaves, and skin of green zucchini. This keeps the soup orange instead of making it brown.

  3. Blend everything together, including the turmeric and ginger.

  4. Reheat it. Add water and cook until you get the thickness of desire.

  5. *The thicker you want it, let it keep simmering uncovered to let water evaporate. I do this before I blend it.


Addition options:

I like to add in stelline gluten free pasta from jovial.

If you want a chicken base, add some chicken to cook with it. You can also make matzo balls.

To make it creamy I suggest adding in, coconut cream, cashew milk, or cheese.


Notes:

  1. This makes a looooot of soup. It lasts me a week if I eat it every day by myself. Or two weeks if I stretch it out by freezing portions in individual mason jars.

  2. This soup is basically an immune boost in and I love it. So does everyone else that I’ve made it for this past winter. Side note, it also makes for a great postpartum soup.

  3. I have been making larger batches to give to friends and to freeze. I have a large all clad pot that came with a steamer basket. I've been putting the zucchini peels, leek leaves and parsley into the basket, submerged in water, to easily remove everything.



Xoxo,

Shana Bryn


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