I have made this soup many times, but always in my milchig (dairy) dishes. This time, however, I wanted to make the soup pareve so that it could be eaten with either meat or dairy meals. (There are some people in this household who do occasionally eat meat.) Because the soup doesn't actually contain any meat or dairy products, all this means is that I made it in a pareve pot -- one that has never been used for either meat or dairy. And I used knives and cutting boards that are kept pareve instead of those that have probably been used for cheese and other dairy products.
The full recipe for the soup appears at the end of this post. The pictures are for your enjoyment!
First of all, I chopped a couple of onions and a bunch of garlic and set them to saute in a small amount of oil with some seasoning. I stirred frequently and added small amounts of water if the onions looked like they were about to stick to the bottom of the pot.
While the onions were cooking, I chopped lots of other vegetables. This was all done by hand because I don't have a pareve food processor. It goes much faster with a food processor. I was quadrupling the recipe today, so I chopped up about 4-5 pounds of zucchini and a pound of carrots:
And then I blended the soup that was still in the pot. Usually, I would use a blender or food processor for this step, but I don't happen to own either piece of equipment that is pareve. I do, however, have a pareve immersion blender, so I used that to puree the soup.
Yummy Vegetable Soup
1/2 cup diced onion
4 cloves garlic, minced
4 teaspoons onion soup mix*
2 teaspoons vegetable oil
3 cups thinly sliced zucchini
1 cup thinly sliced carrot
1 cup crushed tomatoes**
1/2 teaspoon basil
1/4 teaspoon pepper
Saute onions and garlic in oil with soup mix.
Add remaining ingredients; stir to combine.
Cover and cook over low heat, stirring occasionally for about 10-15 minutes or until the vegetables are starting to get soft.
Add 4 cups water; bring to a boil.
Reduce heat, cover, and cook for about 30 minutes. At the end, the vegetables should be soft and look cooked.
Remove 1 cup of the vegetables with a slotted spoon and set aside.
Puree remaining soup, then add reserved vegetables.
Serve hot. Add salt to taste.
*Onion soup mix. I used to use Carmel Onion Soup powder, but haven't been able to find it in years. I used Lipton's Onion Soup Mix today and it worked out fine.
** I have used canned tomatoes as well as fresh tomatoes in this soup.