This is my first installment of Passover recipes that are vegan/vegetarian and gluten free.
Passover meals traditionally begin with soup. Soup begins with "chicken", "beef", onion, or mushroom broth that is Kosher for Passover. We love Osem brand consomme at Passover and all year around. You can find it in the kosher section of many Wal-marts, Winn-Dixie, Publix, and online. The following soup recipe works with any of the above broths, or vegetable broth. This recipe makes a huge amount: approximately 22 quarts. We eat it as the first course of our seder meal and then throughout the week -- it rounds out our meals and saves time. It can be frozen as well; just cool it in the refrigerator overnight before transferring the containers to the freezer.
1 1/2 lb baby carrots, sliced
3 medium-large onions diced
8 large celerey stalks, sliced
6 medium zuccini, sliced
1 lb cauliflower
1 lb broccoli
2 large heads of cabbage, chopped fine
2 28oz cans of diced tomatoes with juice
9 quarts water
1 1/2 c dry, loose broth (Osem brand, any flavor)
2 boxes frozen spinach
4 Tbs minced garlic
salt and pepper to taste
Brown onions, garlic, celery and zuccini until veggies are soft. Add to large stock pot with water, broth, and rest of veggies. Cover and cook on low heat for 3 hours, stirring occasionally.