This vegan Jewish Penicillin (otherwise known as “not-so-chicken soup”) is a nourishing, delicious, plant-based version of the beloved classic. This soup broth comes out perfectly clear, with the classic aromas and flavors that are synonymous with the traditional healing elixir, but without the meat. The keys to this recipe are in the addition of dill (and the timings of when it’s added) and Vegeta™, a vegetable seasoning blend that hails from Croatia. Vegeta™ is used in kitchens throughout Europe, and as a result, has permeated Ashkenazi cooking in the diaspora (the dispersion of the Jewish people beyond Israel) as well. This seasoning blend is 100% plant-based and imparts a comforting flavor. It already has salt in it, so I normally don’t have to add more. If you do feel yours needs more salt, add a little at a time, preferably using kosher salt or another easily-dissolvable salt.
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Place the cauliflower into a cheesecloth or muslin bag (optional) to make straining easier later.
Fill a large stock pot with the vegetables and at least a few Tbsps of Vegeta seasoning (more if your stock pot is really large). Add one small bunch of dill and parsley.
Fill with enough water to cover everything. Cover with a lid and bring to a boil, then turn the stove down to a simmer. This may take some adjusting. Simmer for 2-4 hours, then turn off the het and add the remaining parsley and dill (reserving a small amount to chop for garnish). Taste to see if it needs more Vegeta or salt. If so, add it now. Let the soup sit with the lid on for 30 more minutes, then mix up and taste one last time to make sure it’s seasoned properly, and if not, adjust it.
Using a soup strainer, strain the soup (you can reserve the vegetables to blend into a pureed vegetable soup, cut them up to serve in the soup broth, or eat as they are). Store in air-tight containers in the refrigerator for 5-7 days or in the freezer for 6 months for maximum freshness, but it will stay safe in the freezer well beyond 6 months.
Serve hot with finely chopped dill (optional).
Vegan Jewish Penicillin
Equipment
- large stock pot
- cheesecloth or muslin bag for cauliflower (optional)
- soup strainer
Ingredients
- 1 cauliflower head, washed and trimmed (but left whole)
- 1 savoy cabbage, outer leaves removed
- 1 bunch leek, root removed, split vertically, and rinsed between the layers
- 1 bunch carrots, scrubbed
- 1 bunch celery, washed
- 3 parsnips, scrubbed
- 2 white onion, skin removed
- 1 whole garlic bulb, cut in half crosswise
- 1 bunch dill, separated into 2 smaller bunches (with a little reserved for garnish at the end)
- 1 bunch Italian parsley, separated into 2 smaller bunches
- Vegeta seasoning, to taste
- kosher salt (if needed), to taste
Instructions
- Place the cauliflower into a cheesecloth or muslin bag (optional) to make straining easier later.
- Fill a large stock pot with the vegetables and at least a few Tbsps of Vegeta seasoning (more if your stock pot is really large). Add one small bunch of dill and parsley.
- Fill with enough water to cover everything. Cover with a lid and bring to a boil, then turn the stove down to a simmer. This may take some adjusting.
- Simmer for 2-4 hours, then turn off the het and add the remaining parsley and dill (reserving a small amount to chop for garnish). Taste to see if it needs more Vegeta or salt. If so, add it now. Let the soup sit with the lid on for 30 more minutes, then mix up and taste one last time to make sure it's seasoned properly, and if not, adjust it.
- Using a soup strainer, strain the soup (you can reserve the vegetables to blend into a pureed vegetable soup, cut them up to serve in the soup broth, or eat as they are). Store in air-tight containers in the refrigerator for 5-7 days or in the freezer for 6 months for maximum freshness, but it will stay safe in the freezer well beyond 6 months. Serve hot with finely chopped dill (optional).