Quick fix

Make these hearty, no-fuss soups in less than an hour.

By JERUSALEM POST STAFF
Soup. [File] (photo credit: Eyal Keren)
Soup. [File]
(photo credit: Eyal Keren)
Even without a snowstorm, the winter chill calls for a hot, satisfying bowl of soup. But if you don’t have time to plan ahead and have no leftovers, it doesn’t mean you have to stay cold. Here are five recipes for soups, courtesy of Benny Madar, the chef of Red Sun in Rishon Lezion. These soups are healthful, easy to make and will keep you warm.
To cut down on preparation time, keep frozen beans, lentils or chickpeas in the freezer, as well as vegetable stock.
MINESTRONE ✔ 2 Tbsp. olive oil ✔ 1 onion, chopped ✔ 1 leek, chopped ✔ 1 carrot, cubed ✔ 1 zucchini, cubed ✔ 1 potato, cubed ✔ 1 cup green beans ✔ 1 cup green peas ✔ 2 tomatoes, peeled, seeds removed ✔ 100 gr. cooked white beans ✔ 100 gr. cooked black beans ✔ 5 cups vegetable stock ✔ 2 Tbsp. tomato paste ✔ 1 clove garlic ✔ Salt and pepper ✔ Dry small pasta (optional) Put all the ingredients in a pot. Cook until all the vegetables are done and season to taste.
If adding pasta, increase the stock by 1 cup and add the cooked pasta when the vegetables are cooked, bring back to a boil and cook 2-3 more minutes.
CORN SOUP ✔ Kernels of 2 kg. fresh corn cobs ✔ 5 cups vegetable stock ✔ 2 Tbsp. sugar ✔ 1 Tbsp. soy sauce ✔ 1 Tbsp. sesame oil ✔ 1 Tbsp, fresh ginger, minced ✔ ½ cup coconut milk Place all the ingredients in a pot.
Simmer until the corn is cooked. Blend using a hand blender. Strain and serve.
CREAM OF JERUSALEM ARTICHOKE ✔ 1 onion, chopped ✔ 1 leek, chopped ✔ 3 cloves garlic ✔ 2 Tbsp. olive oil ✔ 1 kg. Jerusalem artichoke, peeled ✔ 200 gr. potato ✔ 1 cup cream or coconut cream ✔ 5 cups vegetable stock
✔ Salt and pepper ✔ Pinch nutmeg Cook vegetables in the stock until done. Puree with a hand blender. Add the cream and nutmeg, bring back to a simmer. Season to taste and serve.
SICILIAN WINTER SOUP ✔ Olive oil ✔ 2 onions, chopped ✔ 5 garlic cloves, sliced ✔ 1 red pepper, cubed✔ 1 yellow pepper, cubed ✔ 1 carrot, cubed ✔ 1 zucchini, cubed ✔ 1 celery stalk, sliced ✔ 1 leek, sliced ✔ 3 tomatoes, cubed ✔ 3 Tbsp. flour ✔ 2 Tbsp. tomato paste ✔ 1 liter vegetable stock or water ✔ 300 gr. pasta, cooked ✔ 2 Tbsp. salt ✔ 1 Tbsp. black pepper ✔ Handful chopped basil leaves In a soup pot, sauté the vegetables in a little olive oil for 2 minutes.
Add flour and continue mixing over medium heat. Add the tomato paste, mix and cook 1 minute. Add the water or stock and cook covered for 20 minutes. Add the pasta, season to taste with salt and pepper and cook 5 more minutes. Add the basil leaves at the last minute and serve.
CREAM OF EGGPLANT ✔ Olive oil or butter ✔ 1 kg. eggplant, roasted and peel discarded ✔ 2 onions, chopped finely ✔ 5 garlic cloves, minced ✔ 1 Tbsp. cumin ✔ 1 Tbsp. salt
✔ 1 Tbsp. black pepper ✔ 1 cup cream ✔ Water to cover ✔ Chopped leaves of 5 sprigs fresh oregano Sauté the onions until golden.
Add the garlic, eggplant flesh and seasoning and sauté for 1 minute. Add cream and enough water to cover. Cook for 20 minutes. Add oregano and cook for 5 more minutes. Puree with a hand blender and serve.
Recipes and photos courtesy of Red Sun, a high-end event compound in Rishon Lezion that serves as a venue for celebrations.
For more information, call (03) 952-4008 or visit http://www.red-sun.co.il/english.