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.