Tsivia Tobi's Merget Kaski (Vegetable Soup With Bulgur) — Jewish Food Society

Ingredients

• 3 tablespoons olive oil
• 2 medium onions, peeled and quartered
• 4 medium carrots, peeled and cut in half or thirds
• 4-6 stalks celery, cut into two inch pieces
• 1 medium to large turnip, peeled and cut into medium chunks
• 2 medium parsnips, peeled and cut into medium chunks
• 2 tablespoons parsley, chopped
• ½ cup + 2 tablespoons cilantro, chopped
• 2 tablespoons fresh dill, chopped
• 3 tablespoon tomato paste
• 3 ½ teaspoons of salt, divided
• 6 cups of stock (any kind)
• 4 small potatoes (~1 lb.), quartered
• 1 small butternut squash, peeled, seeded and cut into medium chunks
• 2 large or 3 medium zucchinis, quartered
• 1 can of chickpeas, drained and rinsed
• 1 teaspoon of freshly ground black pepper
• 1 cup of dry bulgur wheat, cooked separately, following instructions on box