-
1
* If you are a garlic lover then use more than 1 clove of garlic.
-
2
The recipe needs at least one clove to balance the flavors - and don't skip the turmeric it is essential!
-
3
Take out a pot large enough for 14 cups of liquid.
-
4
This will allow room for boiling, stirring and simmering without making a spill on the stove top - who needs something else to clean at Pesach?
-
5
Chunk up the parsnips, carrots, and onions.
-
6
Coarsely chop the garlic, mushrooms and celery.
-
7
Pour the water into the pan.
-
8
Turn heat on to medium high flame.
-
9
Add all vegetables.
-
10
~~ You can run everything through the food processor using the shredding blade This goes a lot faster and reduces the simmer time as it increases the surface area of the veggies ~~ When the water becomes warm stir in the tumeric.
-
11
Bring to boil and boil for 2 - 3 minutes.
-
12
Reduce heat to simmer (if you are using an electric stove top you can bring everything to a boil and immediately reduce heat to simmer as it will take 2-3 minutes for the temperature to fall to a simmer) After about 15 minutes begin to add your seasonings - pepper, rosemary, ginger - whatever you like but IN SMALL AMOUNTS as you can always add more but cannot take it out.
-
13
Be sure to get your seasonings set within the first 45 minutes.
-
14
This will allow the seasonings to blend and incorporate into the soup.
-
15
Let simmer for a total of 2 - 3 hours.
-
16
Strain through a professional kitchen sieve or use a collander lined with coffee filters.
-
17
Use the broth just like you would chicken broth.
