Now that we are deep into winter and the cold rains have begun, I would like to provide my readers with a number of soup recipes that will help keep you warm this season. The first recipe is a simple vegetable soup that is a perfect starter for any meal. It will help heat up your body, as well as provide warm, fragrant heat in your home. The vegetables can be cut into small or large pieces, whatever is your pleasure. I add konjac noodles with tapioca, which make the soup much more filling. The second recipe is for a thicker pumpkin soup that is served with pumpkin oil and pumpkin seeds, which give the soup a wonderful aroma. The third recipe is for a rich and smooth pureed soup made with broccoli and Jerusalem artichoke. I like to serve it with thin pretzel sticks, which creates an interesting combination between the crunchy and smooth textures. Instead of purchasing pretzels, you can also make them at home, and I've included a fourth recipe for these below. RICH VEGETABLE SOUP WITH NOODLES Makes 6-8 servings. 2 Tbsp. olive oil 1 large onion, cubed 1 cup celery, chopped thinly 2 potatoes, cubed 3 cloves garlic, sliced 2 light green zucchini, sliced 2 carrots, cubed 1 tomato, cubed 6 sprigs of parsley, chopped ¼ bunch of dill, chopped 2 tbsp chicken soup powder (or chicken flavor) ½ tsp turmeric Salt and pepper to taste Water (to fill about ¾ of a tall pot) 200 gr. konjac noodles with tapioca Heat the oil in the pot and add the onion. Fry until the onions turn golden and translucent. Add all the vegetables (except for the tomato, parsley and dill). Cook for 15 minutes, stirring occasionally. Add the soup powder, turmeric, salt and pepper. Stir well and pour in water so that pot is ¾ full. Stir and cover. Bring to a boil and then lower the flame. Add the tomato, parsley and dill. Stir and cook for 60 minutes over a medium-low flame. If the soup is too thick, you can add a little water and adjust seasonings. About 5 minutes before the soup is finished, rinse the noodles and add to the pot. Cook them for 5 minutes. Serve soup hot with noodles. PUMPKIN SOUP Makes 6-8 servings. 500 gr. pumpkin, cut into large pieces 2 large carrots, cut into large pieces 1 kohlrabi 10 cups water 8 cloves garlic, crushed 1 tsp. salt ½ tsp. black pepper ½ tsp. spicy paprika ½ tsp. cumin ½ tsp. ground coriander 2 tsp. flour, sifted Serving suggestion: 1 cup pumpkin seeds, peeled Pumpkin oil for drizzling Place the vegetables in a pot and pour water on top. Bring to a boil over a medium flame and then cook for 20 minutes until vegetables are soft. Add garlic, salt, pepper, spicy paprika, turmeric and coriander. Stir and bring back to a boil. Cook for another 15 minutes. Blend vegetables in a blender or use an immersion blender. Stir back in and then cook another 5-10 minutes. Pour into bowls, drizzle with pumpkin oil and sprinkle pumpkin seeds on top. BROCCOLI AND JERUSALEM ARTICHOKE SOUP If you're making this soup with a dairy meal, you can add sweet cream and a little grated parmesan cheese and serve with croutons or toasted bread. Makes 6-8 servings. ¼ tsp. salt 1½ kg. fresh broccoli, rinsed 4 Tbsp. oil 1 large onion, chopped 1 leek, chopped 2 potatoes, peeled and chopped ¾ cup flour, sifted Salt and white pepper ½ tsp. nutmeg 1 tsp onion soup powder 3 liters of liquid Fill a pot ¾ full with water. Add ¼ teaspoon of salt and bring to a boil. Add the broccoli and blanch for 60 seconds. Drain broccoli and immediately add it to a bowl with cold water. Drain and chop. In a large pot, heat the oil and fry the chopped vegetables for a few minutes. Add the broccoli and mix. Add the flour and spices and then stir. Add the liquid gradually while stirring until the flour has dissolved completely and there are no lumps. Cover and bring to a boil. Lower the flame and cook over a low flame for 25- 30 minutes until vegetables are very soft and soup is thick. Serve with pretzel sticks, bread sticks, or pieces of toasted bread, as well as grated parmesan cheese. SAVORY BREAD STICKS If you're short on time, use a package of pastry dough taken out of the freezer. And remember that they're so yummy that they get eaten very quickly, so best to prepare a large amount. Store in an airtight container. 1 package pastry dough Salt and pepper 1 tsp. anise seeds (or any other type of toppings, such as nigella seeds, kosher salt, sesame seeds, ground chili powder, black pepper, zaatar, and oregano) Beaten egg (optional) Open the dough on a flat surface that is lightly floured. Brush lightly with beaten egg and sprinkle with salt, pepper and other spices. You can also leave off the egg if you prefer. Cut into strips that are 1cm wide and 20-25 cm long. Line a tray with baking paper and then twist each piece so it looks like a screw and place on the tray evenly spaced. Bake for 3-4 minutes in an oven that has been preheated to 220° and then lower temperature to 200° and bake until golden brown. Remove from oven and let cool completely. Store in an airtight container. Translated by Hannah Hochner.
