Healthy: Rich vegetable soup by Yonit Zuckerman - Walla! Food

2021-09-29T13:44:51.323Z

Yonit Zuckerman's soup has everything - vegetables, lentils, chickpeas and pearl barley. A rich soup full of goodies to welcome autumn and winter. Enter the full recipe >>

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Full of health: a rich vegetable soup by Yonit Zuckerman

The holidays herald the arrival of the cold season and it's time to enjoy it properly: Yonit Zuckerman with a great recipe for a rich vegetable and legume soup that is especially suitable for fall and winter

Moroccan delicacy: Tanzania rice and dried fruits

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Rich vegetable soup

Recipe By: Yonit Zuckerman

30 minutes work
Over 8 hours in total
Easy to prepare
8 diners

Israeli
vegan
Recipes for Yom Kippur
fur
Soups
vegetables
Lunch
kosher

Vegetable soup (Photo: Afik Gabay)

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Ingredients

For legumes and grains:
- ½1 cups chickpeas - soaked overnight in cold water (it is recommended to change the water from time to time)
- 1 cup pearl barley
- 1 cup green lentils
For vegetables:
- Fry olive oil
- 1 chopped onion
- 2 celery stalks chopped leaves
- 2 coarsely grated carrots
- 2 coarsely grated zucchini
- 1 large, coarsely grated potato
- 1 large sweet potato, coarsely grated
- 1 tablespoon salt
- 1 teaspoon finely ground black pepper
- 1 teaspoon turmeric
- ½1 Bundles of chopped coriander
- Boiling water, as needed

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Preparation

How to make a rich vegetable soup?

1
First cook the chickpeas:
Drain and rinse the chickpeas well from the soaking water and transfer to a saucepan.
Cover with plenty of water, bring to a boil and cook for about an hour and a half, until the grains are soft (you can add a quarter teaspoon of baking soda or baking powder to the cooking water).
2
Prepare the pearl grits: In
a small pot, bring the pearl grits to a boil with water (up to the height of the grits) and cook for about 20 minutes (until softened).
Drain from the water and set aside.
3
Prepare the soup: In
a large pot (7 liters), heat the oil and fry the onion until golden.
Add the chopped celery, carrots, zucchini, potatoes and sweet potatoes and mix.
4 Add the groats, chickpeas and green lentils.
Pour boiling water into the pot to a height of 3/4 of the pot and bring to a boil.
5 Add the salt, pepper and turmeric.
Sprinkle with the coriander (do not give up) and mix well.
6 Continue to cook the soup at a gentle boil for about 40 degrees until all the beans are soft and serve hot.