Serves 4


  • 3 tablespoons butter or olive oil
  • 1 large onion, diced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 3 scallions, diced
  • 1 potato, peeled and chopped
  • 1 large head fresh broccoli or 1 bag Bodek frozen
  • ½ tsp. pepper
  • 2½ tsp. salt
  • ½ tsp. dried parsley
  • 6 cups water
  • 1 cup pareve milk, optional
  • 10 broccoli florets, reserved


In a medium pot, heat the butter or oil over a medium flame. Add the onion and peppers and sauté until the vegetables are golden brown. Add the scallions, potato, broccoli, pepper, salt, and parsley. Add the water and bring to a boil; then lower the flame and simmer the soup for 35 minutes, until the vegetables are soft. Puree this in a blender for a minute to make it thick and chunky, or completely puree it for a smoother texture. For a creamier consistency, add pareve milk. Serve hot with the reserved florets as a garnish.


Substitute milk for pareve milk and sprinkle some grated cheese on top of florets before serving