Soup in the summer?

Yes it works. It’s easy, it’s only one pot – no oven to heat – and it’s actually delicious and soothing no matter the weather. Here are three very different possibilities.

By WWW.GOURMETKOSHERCOOKING.COM
June 22, 2010 17:43
2 minute read.
Zucchini Soup

Zucchini Soup. (photo credit: WWW.GOURMETKOSHERCOOKING.COM)

 
X

Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later Don't show it again

Zucchini Soup

This used to be my son’s favorite.  When all the other kids were bringing cupcakes for their 2nd grade birthday party, he asked if I would bring zucchini soup!

Be the first to know - Join our Facebook page.


1 onion, chopped
2 tablespoons pareve chicken consommé powder
Water to cover (about 8 cups) – or forget the powder and use 2 (32 ounce) boxes pareve chicken broth
1 teaspoon pepper

Place all ingredients in a medium-sized stock pot and bring to a boil.  Reduce heat and simmer for 20 minutes to half an hour.  Let cool slightly and purée with hand blender.  You can substitute almost any vegetable for zucchini and make different soups – broccoli, asparagus, cauliflower (I’d add a little nutmeg) and so on.  You can add nondairy creamer but I like to just let the pure flavor of the vegetables shine.

Black Bean Soup

This is slightly spicy.  Serve with tortilla chips, guacamole and a mojito or margarita.

2 tablespoons oilBlack bean soup
1 onion, chopped
1 teaspoon minced garlic
1 teaspoon oregano
1 teaspoon cumin
1 (15 ounce) can whole tomatoes
¼ cup salsa (you decide how spicy you want it!)
2 (15 ounce) cans black beans, drained
½ box (16 ounces) pareve chicken broth

In a medium stockpot, heat oil over medium-high heat.  Add onion, garlic, oregano and cumin and sauté until onion begins to brown – about 5 minutes.  Add remaining ingredients and bring to a boil.  Reduce heat and simmer for about 15 minutes.  Cool slightly and purée with hand blender.  Garnish with cilantro, if desired.   
 


Vegetarian Shiitake Mushroom and Tofu Soup



4 ounces rice noodles
1 tablespoon vegetable oil Vegetarian Shitake Mushroom and Tofu Soup
1 package (18 ounces) firm silken tofu, cut into 1-in cubes
1 garlic clove, minced
2 teaspoon minced fresh ginger
1 cup stemmed and sliced shiitake mushrooms
1 quart reduced-sodium pareve chicken broth or vegetable broth
2 cups chopped Napa cabbage
½ cup cilantro leaves
½ cup sliced green onions
4 teaspoons soy sauce

Preparation:

1. Cook rice noodles according to package direction. Drain and set aside.
2. Meanwhile, heat oil in a large pot over medium heat. Add tofu, cook until browned, 2 minutes. Add garlic and ginger and cook about 2 minutes. Add mushrooms, broth, and cabbage and simmer 5 minutes. Stir in reserved noodles. Ladle soup into bowls and add cilantro, onions and soy sauce.

This article was provided by www.gourmetkoshercooking.com

Related Content

Sarah Silverman
August 26, 2014
Jewish women take home gold at 2014 Emmys

By JTA