This recipe is from Shalom Katz, a caterer in Har Nof, Jerusalem.

Serves 810

  • 3 tablespoons oil
  • 2 large onions, diced
  • 2 stalks of celery, diced
  • 2 zucchini, shredded
  • 1 carrot shredded
  • 1 turnip or kohlrabi, shredded
  • 2 lbs. / 1 kilo tomatoes or 2 large cans crushed tomatoes
  • 1 can (16 oz. / 450 grams) tomato paste
  • water
  • 2 tsp. salt
  • ¼ tsp. pepper
  • 3 tsp. garlic powder
  • 1 tsp. basil
  • small bunch of fresh dill
  • a bit of fennel seeds and/or a bit of ginger


In a large soup pot, heat the oil over a medium-high flame and sautee the onions, celery, zucchini, carrot, and turnip or kohlrabi. When the vegetables are soft, add enough water to cover plus the tomatoes, tomato paste, salt, pepper, garlic powder, basil, dill, fennel, and ginger. Bring the soup to a boil, reduce the flame to low, and simmer it for 1–1½ hours. Using a hand blender, puree the soup halfway. This will add body and texture to the soup. Serve hot with a bit of diced chives or scallions sprinkled in the center of each bowl.