Souper hot

With winter finally arriving, and temperatures dropping, there’s nothing quite as good as a bowl of soup for dinner

Curried sweet potato soup  (photo credit: Hanan Diament)
Curried sweet potato soup
(photo credit: Hanan Diament)
✔ 1 onion, diced ✔ 2 carrots peeled and diced ✔ 1 tsp. minced garlic ✔ 1 tsp. minced fresh ginger root ✔ 50 gr. butter or margarine ✔ 1 kg. sweet potatoes, cut into small cubes ✔ 1 liter water ✔ 1 Tbsp. curry powder ✔ 1 Tbsp. honey ✔ Salt and pepper ✔ Fresh coriander for serving ✔ 1 yogurt for serving (optional)
Saute the onion and carrots in the butter until softened, add garlic and ginger and saute 2 more minutes. Add sweet potatoes and water. Bring to a boil and lower heat. Continue cooking about 45 minutes, until potatoes are ready. Mash all the vegetables in a food processor. Season with curry powder, salt and pepper. Serve garnished with 1 Tbsp. yogurt for each plate and a little chopped coriander.
JERUSALEM ARTICHOKE AND PORCINI MUSHROOM SOUP Courtesy of Lior Hafezdi of Lara restaurant, Jerusalem
✔ 1 kg. Jerusalem artichokes, peeled ✔ 2 parsley roots, peeled ✔ Salt ✔ White pepper ✔ 3 porcini mushrooms or other wild mushrooms
Cook the roots and artichokes until softened and mash together with the cooking water. Season with salt and white pepper. Slice mushrooms. If you use dried mushrooms you need to soak them first until softened. Saute the sliced mushrooms in a skillet until browned a little. Add a few mushrooms to each plate. Optional: add cooking cream to the soup after mashing and warm.
✔ 1 bag Sunfrost mixed frozen vegetables ✔ 6 cups water ✔ 1 Tbsp. onion soup powder ✔ 1 cup cream (125 ml.) ✔ Salt and pepper ✔ Ground nutmeg ✔ Sliced almonds for serving
Place the vegetables in salted boiling water and bring to boil. Cook over low heat for 25 minutes. Strain, reserving the water.  Mix 3 cups of the cooking water with 1 Tbsp. onion soup powder or any other parve soup mix. Add to cooked vegetables and mash in a food processor. Bring back to heat and warm mixing. Add cream and mix. Season, remove from heat, mix and serve. Garnish with toasted almond slices or croutons.
Courtesy of Sunfrost
✔ 1 bag Sunfrost mixed frozen vegetables
✔ 1 cup frozen corn
✔ 1 cup frozen onion, thawed
✔ 4 cups milk
✔ 3 Tbsp. butter
✔ 1 Tbsp. brown sugar
✔ Salt and pepper
✔ 1 tsp. sweet paprika
✔ 1⁄4 cup cream or yogurt
Heat corn in a microwave oven set high for 2 minutes (or cook in boiling water until thawed). Mash corn and 1 cup of milk in a food processor. In a saucepan melt butter, add sugar and onions, saute until golden. Add vegetables and seasoning and steam over high heat until vegetables are seared. Add corn mix and rest of the milk and bring to boil. Lower heat, cover and cook for 15 minutes. Remove from heat, add cream and serve with crackers.
This is a traditional soup from the Balkans.
Courtesy of Sunfrost
✔ 1 bag frozen cooked chickpeas (800 gr.)
✔ 1 cup chopped frozen onion (120 gr.)
✔ 1⁄4 cup olive oil
✔ 4 cloves garlic, minced
✔ 4 stalks celery, chopped (including leaves)
✔ 1 tsp. thyme leaves
✔ 1 kg. beef, cubed (use shoulder or stewing meat)
✔ 3 to 4 bones with marrow
✔ 2 to 3 tomatoes peeled and cubed or 1 cup canned cubed tomatoes
✔ 12 cups boiling water
✔ 2 Tbsp. chicken soup powder
✔ Salt and pepper
✔ Sweet paprika
✔ 1⁄2 cup lemon juice
✔ 1⁄2 cup chopped parsley
Heat oil in a big pot and steam onions. Add garlic. Add celery and thyme. Add meat and brown on all sides (about 5 minutes). Add chickpeas, bones, tomatoes and water, season and bring to boil. Cover and lower heat. Simmer for two hours or more, until meat is very tender. Add lemon and parsley before serving.