Cabbage Soup

 

1 medium head of cabbage, chopped 

1 large onion, chopped 

2 large carrots, sliced 

3 celery stalks, chopped 

1 can (14.5 oz) diced tomatoes 

6 cups vegetable broth 

1-2 cloves garlic, minced 

1 teaspoon dried thyme

1/2 teaspoon ground turmeric (optional, for added health benefits) 

1/2 teaspoon black pepper 

1 tablespoon lemon juice (optional, for a bright flavor) 

Salt, to taste

Israeli Matza Balls and Vegetable Soup

by David Guedj

Recipe for Kneidelach with an eastern touch. 

For the Kneidelach mix: 

A cup and a quarter of matza meal - 130gm

A teaspoon of salt. 

A spoonful of oil 

A spoonful of baking powder 

A glass and a half of boiling water (360 mm) 

2 eggs 

For the soup: 

2 potatoes, cubed

2 carrots, sliced

2 zucchini, thickly sliced

One peeled sweet potato cubed

Two stalks of celery thickly sliced

Pumpkin cubes 

1 sliced leek

1 onion in large cubes

5 whole dill stalks

7 whole parsley stalks

Half a teaspoon of black pepper. 

Two tablespoons of salt. 

Half a teaspoon of turmeric. 

Boiling water 

The preparation method: 

1. We will prepare the mixture of Kneidlach: Put in a bowl the matza meal salt, oil, baking powder and the boiling water - mix and put in the refrigerator for 10 minutes. 

During this time we will whisk two eggs for an  airy texture. About 10 minutes after the mixture has cooled down a little we will take it out of the refrigerator and combine between the eggs to the folded mixture until we get a uniform mixture.

Put back into the fridge for an hour to stabilize. 

2. We'll prepare the soup: In a large pot we will put all the soup ingredients listed above, including the spices. We will add water to the end of the pot, cover with the lid half open half closed and cook on a high flame for about 45 minutes. 

3. After 45 minutes, we will boil a pot of water next to the soup pot, and when the water has boiled, we will remove the kneidelach mixture from the refrigerator, and with wet hands we will make meatballs the size of a ping-pong ball and put them one by one in the pot. We will cook until the meatballs are floating and with a net spoon we will transfer them to the soup pot. 

4. We'll cook the soup with the kneidlach together for 15 minutes.

Kathy's Laksa

Pot on low heat

2 tablespoons oil
5 cloves crushed garlic
2 tablespoons curry powder
1 1/2 tablespoons tumeric
1 1/2 tablespoons coriander seeds
Cook 1 minute

Add carrot sticks, red capsicum sticks, chopped mushrooms and half a sliced red onion

Dissolve 4 cubes parev chicken stock cubes into 2 cups of boiling water and add to pot
Add six more cups hot water and stir
Add half a sweet potato chopped
Bring to boil and simmer for five minutes
Add 1 1/2 cups coconut cream
and two cups chopped bok choy

cook rice noodles in boil of hot water and then rinse in cold water

plate up with bean sprouts first, then noodles and soup

Instant Chicken and Corn Soup

• 6 cups of water
• 2 and a half Massel chicken stock cubes 
• One can [420g]creamed corn
• One can corn niblets [drained]
• Flaked cooked BBQ'd chicken breast [great use for leftovers]
• Drop of soy sauce [optional]
• Chopped spring onions [optional]

Place all ingredients [except the spring onions] into a large saucepan and bring to boil.  Simmer for a few minutes.

Ready to serve.

Sprinkle with chopped spring onions if desired.

Corvy Soup

4 large onions chopped
4 cloves garlic chopped
4 carrots
4 celery stalks
2 parsnip
1 medium swede

Saute onion and garlic
Add grated carrots, swede, parsnip, leek [I use food processor to grate]
Add : 1 packet Soup Mix  - 4 cans Lima Beans or Butter Beans, drained or 1 packet dried beans -
4 x Massel beef cubes; 4 Marrow bones; 1 Top Rib; 4 Smoked bones.  Cover with water - Bring to the boil and simmer on a low flame for six hours.

Debbie's Mushroom Soup

500g mushrooms, peeled and sliced
1 leek, sliced
1 potato, diced into small cubes
3 sticks celery, sliced
1 onion, finely chopped
2 cloves garlic, finely chopped
2 parve chicken stock cubes [Massel]
1 tablespoon olive oil
20g butter [optional]

Saute onions and garlic in some olive oil and a knob of butter [butter optional but it does make a difference].
Add chopped leek and celery.
Saute for a few minutes.
Then add mushrooms, potato, stock cubes, salt and pepper and enough water to just cover.
Bring to boil and simmer for about 40 minutes.
Blend and serve.

Spicy Pumpkin and Parsnip Soup

Olive oil, knob of butter
3 onions, roughly sliced
2 cloves garlic, thinly sliced
3 parsnips, peeled and thinly sliced
1 medium butternut pumpkin, peeled and chopped
2 Massel parve chicken stock cubes
half tsp Cayenne Pepper
Salt

Fry onion in olive oil/butter for a few minutes, add sliced parsnip and garlic, saute for another minute.  Add pumpkin, stock cubes, salt and cayenne pepper.  Cover with water. Bring to boil and allow to simmer for about half an hour, until vegetables are cooked through.  Puree until smooth.

The Best Minestrone Soup

1 tblspn olive oil
2 onions
2 carrots
4 sticks celery
3 cloves garlic
1 can chopped tomatoes
Broccoli, green beans....whatever you want
1 can cannelini beans (rinsed)
2 Massel chicken stock cubes (parev)
2 cups baby spinach leaves

1 cup pasta shells
Salt and pepper

Finely chop onion and saute in oil for a couple of minutes. Add finely chopped celery, carrot and garlic. Saute for five minutes.
Add can of tomatoes, broccoli chopped into florets, green beans, stock cubes, salt and pepper and enough water to 3/4 fill the pot. Simmer for about 20 minutes, then add pasta shells and cannelini beans, and cook a further 10 minutes.
Finally, add the baby spinach and cook for a further 2 minutes.

Fish, Potato and Corn Chowder

Ingredients (serves 6)

1 medium carrot, finely chopped
1 stick celery, finely chopped
3 (750g) potatoes, peeled, roughly chopped
4 cups (1 litre) parve chicken stock  - use pareve stock cubes dissolved in water according to packet instructions
2 corn cobs
500g flathead fish fillet, cut into cubes
200ml cream
Sea salt & freshly ground black pepper, to taste
2 tbs chopped fresh chives
2 tbs chopped fresh parsley

Method
Place carrot, celery, potatoes and stock in a large pan. Cover and bring to the boil. Reduce heat and simmer for about 10 minutes, or until vegetables are tender. Process mixture until smooth. Return to pan.

Cut kernels from corn cobs and add to soup. Simmer for 10 minutes, or until corn is tender.

Reduce heat and add fish pieces and cream. Stir, without boiling for about 3 minutes or until seafood is cooked and chowder is hot. Season to taste.

Stir through chives and parsley. Serve immediately with fresh crusty bread.

Creamy Spinach Soup

I'm going to make this with frozen packet spinach instead:

Ingredients (serves 4)

1 tbs olive oil
1 brown onion, halved, coarsely chopped
2 garlic cloves, crushed
2 tsp ground cumin (optional)
1L (4 cups) vegetable stock
4 (about 1kg) sebago (brushed) potatoes, peeled, coarsely chopped
2 bunches English spinach, stems trimmed, washed
Salt & freshly ground black pepper
65g (1/4 cup) sour cream
Crusty bread, to serve

Method
Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and cumin and cook, stirring, for 30 seconds or until aromatic.

Increase heat to high. Add the stock and bring to the boil. Add potato and reduce heat to medium. Simmer, uncovered, for 10 minutes or until potato is tender. Add spinach and cook for 2-3 minutes or until the spinach wilts. Set aside for 10 minutes to cool slightly.

Place half the spinach mixture in the bowl of a food processor and process until smooth. Transfer to a clean saucepan. Repeat with remaining spinach mixture. Place over low heat and cook, stirring, for 4-5 minutes or until heated through. Remove from heat. Taste and sea son with salt and pepper.

Ladle soup among serving bowls. Top with a dollop of sour cream and season with pepper. Serve with crusty bread.

Zucchini Soup

3 large onions, sliced

2 tablespoons olive oil

6–8 medium zucchini, sliced

1 medium potato, cubed,

3 cloves garlic, crushed

1 rounded tablespoon pareve chicken soup mix or 2 chicken cubes

7–8 cups water, to cover

salt and pepper, to taste

In a large soup pot, sauté onions in oil until tender. Add zucchini, potato, garlic, soup mix/cubes, and water. Bring to a boil. Cover and lower heat. Simmer gently for 30 minutes. Add salt and pepper 5 minutes before finished cooking. Remove from heat. With a hand blender, purée vegetables until smooth. Serve hot as is or with croutons.

Serves 10–12.

Broccoli variation: substitute broccoli (fresh or frozen) for the zucchini.

Lentil Soup

1 onion
2-3 cloves garlic

3 sticks celery

2 carrots

1 broccoli head

1 and a half cups dried lentils (washed)

Massel chicken stock powder

salt and pepper

In a large soup pot, lightly fry chopped onions in olive oil, until onions are translucent, add garlic, cook for a few minutes. Cut all vegetables [except broccoli] into small pieces, add to pot, together with lentils, stock cubes and seasoning. Cover with water. Bring to boil and simmer for 45 mins then add chopped broccoli.  Simmer for another 45 mins until lentils are fully cooked.

Potato and Leek Soup

6 large potatoes, peeled and quartered

2-3 leeks, cleaned and sliced

2 sticks of celery, sliced

1 zucchini, sliced

1 clove garlic, crushed

2 parve chicken stock cubes

Salt and pepper

1 tblspn olive oil

Saute leeks in some olive oil for a few minutes. Add crushed garlic and saute for another 2 mins. Add potatoes, zucchini, celery, stock cube and seasoning. Add water, enough to just cover the top of the vegetables. (the less water, the thicker the soup) Simmer for 40 minutes. Remove from heat, cool slightly and puree the soup.

Chicken Soup and Matzo Balls

Chicken Soup

1 brown onion, skin left on

4 chicken drumsticks

3 carrots

3 sticks celery

1 turnip

1 sweet potato

3 cloves garlic

Bunch of dill

salt and pepper

Place all ingredients into a very large soup pan, and cover with water. Bring to boil and simmer for 4 hours. Allow to cool, then strain and place into containers to refrigerate overnight. Keep the carrots to serve with the soup.

Usual Fluffy Matza Ball Recipe Here

Pam's Matzo Balls (old fashioned recipe known as Matzo Kleis)

4 matzas

2 onions

Fine matza meal

4 eggs

4 tablespoons oil

Salt, pepper, ginger

Soak matza in cold water until soft, then drain and squeeze dry. Put in a basin and mash with a fork. Chop onion finely and fry golden brown, then add it, together with the oil, to the soaked matza. Season with salt, pepper and ground ginger. Stir in beaten eggs and sufficient fine matza meal to bind it all together. Roll the mixture into balls and coat balls with matza meal. Cover with plastic wrap and refrigerate until needed. Drop into boiling water and cook for 20 minutes, just before serving. This recipe makes approx 16 matza balls.These are best made in advance and left in the fridge before cooking.

Cauliflower Soup

30 grams butter (optional)

2 tablespoons olive oil

2 onions, chopped

1 cauliflower, roughly cut up

I leek, sliced
2 cloves garlic, sliced

2 potatoes, diced

3 zucchinis, chopped

3 celery stalks, chopped

2 Parve chicken stock cubes

Salt and pepper

chopped parsley

In a large saucepan, gently heat the butter and olive oil. Add the chopped onions and cook until onions are transparent. Then add the celery, zucchini, potatoes, leek and cauliflower. Add enough water to cover the vegetables. Add chicken cubes, salt and pepper. Simmer for 30 mins. Allow to cool slightly, then puree the soup.