Vegetarian Chicken Soup

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Vegetarian Chicken Soup

Recipes adapted from : ohmyveggies.com

Ingredients

• 1 stalk lemongrass, split into four small pieces
• 2 bay leaves
• 1 large onion, roughly chopped
• 2 Tablespoons coarse kosher salt (or to taste)
• 9 cups water
• 2 large celery stalks (with leaves), roughly chopped
• 2 large carrots, peeled and roughly chopped
• 2 Tablespoons olive oil
• 1 leek, cleaned well and roughly chopped
• 5 cloves garlic, smashed
• 1 parsnip, peeled and roughly chopped
• A handful of flat-leaf parsley, roughly chopped

Directions

1. In a large stockpot, heat oil and sauté onions for about 5 minutes over medium heat. Add carrots, celery, parsnip, garlic, 
2. and leeks and sauté for another 3 minutes, until fragrant. Add water and bay leaves and bring to a boil. Reduce heat and let simmer for about one hour uncovered.
3. After one hour, add lemongrass, parsley, and salt, and simmer for another thirty minutes. Let soup cool a bit, 
4. then strain into a large bowl using a cheesecloth or mesh strainer. If desired, add some of the vegetables back (discard the rest). Serve hot as is or with matzah balls, noodles, kreplach, etc.
5. Enjoy, friends.

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