Orange Vegetable Soup | The Jewish Week | Food & Wine

Orange Vegetable Soup

Orange Vegetable Soup

Take advantage of these nutrient-dense veggies with an orange vegatable soup! Pixabay CC

8 servings

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2 large onions
4 garlic cloves
2 tablespoons olive oil
2 cups of pumpkin cut into cubes
2 large sweet potatoes cut into cubes
3 large carrots cut into cubes
Black pepper
3 fresh thyme leaves
Water as needed


Heat the olive oil in a large pot and add the chopped onion.
Cook until golden brown and add the garlic.
Add the thyme and cook for a few seconds.
Add the vegetables and water.
Then add water to cover the vegetables and bring to a boil.
Season lightly and cook until the vegetables are soft.
Season to taste.

Reprinted with permission from chef Nir Elkayam, the award-winning executive chef of the Inbal Jerusalem Hotel.

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