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.

Zucchini Soup (photo credit: WWW.GOURMETKOSHERCOOKING.COM)
Zucchini Soup
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!
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 soupBlack 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 SoupVegetarian 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
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.
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