When the weather gets chilly, survive the cold temperatures with these recipes for tasty, Jewish-inspired soups. Spring, we're ready for you!
Traditional Ashkenazi Soups
- Basic Chicken Soup: Chicken soup has been an icon of the Jewish table since early medieval times. Its presence defined the Shabbat table, and a Jewish wedding feast symbolically started with the soup.
- Vegan Seven-Vegetable Soup with Matzah Balls: Vegan chef Lisa Dawn Angerame shares her recipe for this easy, flavorful, veggie-laden soup – and seven is a lucky number in Judaism!
- Russian Cabbage Borscht: Wasserman writes, "This soup is a perfect representation of 'less is more' and the love affair the Eastern European cooks had with all things sweet and sour.”
- Vegan Borscht: This vegan version of the Eastern European classic cooks into a colorful soup for a festive addition to Jewish holiday meals.
- Chicken Soup with Chicken Meatballs and Zucchini Spaghetti: Chef Paula Shoyer subs in chicken meatballs for matzah balls and veggie "noodles" for the real thing.
- Vegan Cream of Broccoli Super-Soup: This healthy, dairy-free, gluten-free soup from vegan Chef Katie Simmons is perfect for Sukkot guests - or during any time of the year.
- Vegetarian Mushroom Barley Soup: How long have Jewish people been eating mushrooms? A long time! Mushrooms were mentioned in the (N’darim 55B), and in ancient Israel, wild mushrooms were in such abundance that discussions arose about putting a tax on them.
- Coconut Carrot Soup: Created as a Passover recipe, cookbook author Megan Wolf writes, “My coconut carrot soup is a creamy soup at its finest. The combination of carrots, ginger and coconut is so warming and really delicious.”
- Roasted Pumpkin Parsnip Soup: Sweet parsnips and a touch of nutmeg round out the seasonal flavors, all roasted together for richness in this gluten-free, vegan soup.
Globally Inspired Soups
- Pink Lentil Soup with Lamb Kofte: James Beard Award-winning chef Michael Solomonov created this recipe in preparation for his first opportunity to have his cooking professionally reviewed. Restaurant critic Craig LaBan called it "Jerusalem in a bowl."
- Chinese Hot and Sour Soup: Using chicken soup as the base, hot and sour soup is not only iconic for Chinese cuisine, but it is representative of China’s contribution to the chicken soup category.
- Indian Mulligatawny Soup: This soup hails from the Tamil region of southern India, the first Indian region inhabited by Jews). The name means “fire water,” but the soup itself isn't that spicy.
- Greek Avgolemono Soup: Wasserman, who created this recipe, explains that using eggs instead of butter or cream as a binding agent in sauces was a hallmark of Jewish cooks in Greece.
- Vietnamese Chicken Noodle Soup: Turn a classic Ashkenazi favorite into a beloved Asian dish! Paula Shoyer’s kosher version of Vietnamese pho soup is tasty with rice noodle or udon noodles.
- Italian Wedding Soup with Israeli Couscous: This one-pot meal tastes like a giant, cozy bowl of comfort, loaded with veggies. Make it before Shabbat to last throughout the weekend.
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