Name: Spring Vegetable Soup
Ingredients: 1/4 c Vegetable oil; 3 Carrots, diced; 2 c Small broccoli florets; 2 sm Zucchini, diced; 2 sm Yellow crookneck squash, diced; 1 Sweet potato, peeled, diced; 8 oz Fresh shiitake mushrooms, stems removed, caps quartered; 6 Shallots, chopped; 4 lg Garlic cloves, minced; 6 c Vegetable broth; 1 cn (28-oz) diced tomatoes; 1/4 c Chopped fresh basil; 1/8 ts Ground cloves

At the time of the Reformation the gospel-light broke in upon the church. It drove away the clouds of anti-Christian darkness that covered the church. The power of divine grace followed by the preaching of the Word so that it had visible success in the conversion and edification of souls. The blessed fruits appeared in the hearts and lives of its professors. That was one of “the days of the Son of man.” Then the exalted Redeemer rode forth in His glory and majesty on the white horse of the pure Gospel, “conquering and to conquer.” The bow in His hand was like that of Jonathan; it returned not empty.

William Cowper

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Jewish		1	Servings

INGREDIENTS

1/4	c	Vegetable oil
3		Carrots, diced
2	c	Small broccoli florets
2	sm	Zucchini, diced
2	sm	Yellow crookneck squash, diced
1		Sweet potato, peeled, diced
8	oz	Fresh shiitake mushrooms, stems removed, caps quartered
6		Shallots, chopped
4	lg	Garlic cloves, minced
6	c	Vegetable broth
1	cn	(28-oz) diced tomatoes
1/4	c	Chopped fresh basil
1/8	ts	Ground cloves

INSTRUCTIONS

Barbara Wasser's Kosher Kitchen (Adapted from BON APPÉTIT, March 1994) May
Be Used For Passover
Large covered stock pot
1. Heat oil in heavy large stock pot over medium-high heat.
2. Add carrots, broccoli, zucchini, squash, sweet potato, mushrooms,
shallots and garlic.
3. Sauté until vegetables are almost tender, about 10 minutes.
4. Mix in broth, tomatoes with juices, basil and cloves.
5. Simmer over low heat until vegetables are tender, about 20 minutes.
6. Season to taste with salt and freshly ground black pepper.
7. Serve with your favorite matzo ball.
Can be prepared 1 day ahead. Return soup to simmer before serving. Posted
to JEWISH-FOOD digest V97 #117 by swass@global2000.net (Barbara & Steve
Wasser) on Apr 7, 1997

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