Shabbat Soup

Helaine Norman


This recipe is from a friend who calls it Thanksgiving Soup since she makes it only once a year on that holiday. I tweeked it slightly and changed the name because I made it the first time on a Friday night for the Jewish Sabbath (Shabbat) meal. It is delicious any time. It has the texture of pea soup, makes enough "to feed an army" and is full of comfort food flavor! It freezes well!

★★★★★ 1 vote
At least 15 to 20
25 Min
50 Min
Stove Top


leeks, cut into chunks
1 medium to large onion
1 large
white turnip root
2 clove
1 pkg
carrots, chopped
2 large
red potatoes, cut into chunks (peel left on or off)
2 large
containers of chicken broth (or equivalent homemade broth)
2 or 3 leaves of kale (optional)
margerine, butter, oil or mixture of them for sauteeing
salt, pepper and thyme to taste (all optional)


1Saute leeks and onion lightly. (Peel or not the carrots, turnips, potatoes, garlic and kale which is optional. I leave the peelings on as it is more nutritious and add more flavor. Add them to the pot along with the broth. Bring to a boil, then simmer covered about 45 min or until veggies are soft. Let cool enough to put into blender or food processor.
2Put into blender or food processor by batches. Season to taste with the thyme, salt and pepper.

About Shabbat Soup

Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy