Guest guest Posted January 7, 2007 Report Share Posted January 7, 2007 Here are five great soups. Our favorites are the Onion and Tomato Soup with Red Wine, which is our favorite holiday soup, and the Lentil Soup with a hint of fruit. Enjoy, Shoshana Corn and Red Lentil Soup 1tb Olive oil 2 Onions -- chopped 1t Ground cumin 1 c Red lentils -- dried 5 c Water 2 tb Wine vinegar 2 choppedtomatoes minced 1 md Zucchini -- sliced 2 c Corn, fresh or frozen 1 tb White miso (optional) pinch Cayenne pepper 1 tb Soy sauce Heat oil in a large soup kettle over medium heat. Saute onions and cumin utnil onions are soft and translucent. Add lentils, water, vinegar and tomatoes. Cover and bring toa boil. Reduceheat and simmer, stirring occasionally, until lentils begin to break apart, about 15 minutes. Add zucchini and corn. Continue to cook until zucchini is tender. In a small bowl, mix miso and 1/4 cup soup broth until miso is dissolved. Stir miso mixture into soup along with cayenne and tamari. Onion and Tomato Soup with Red Wine 1 kg of onions (red are best but yellow will do) 11/2 teaspoon dried thyme or 6 sprigs of fresh thyme 4 cloves of minced garlic 1 can (800 gr) of crushed tomatoes 1 /2 teaspoon coarse salt 2 cups of dry red wine olive (or other) oil salt and pepper to taste water 1. Boil two cups of water and add 1 teaspoon or 4 branches of the thyme to make a strong infusion. Let it steep while you cut the onions. 2. Peel and half the onions, slice them thinly. 3. Heat the oil in a soup pot, add the onions, garlic and coarse salt. Stew gently, stirring occasionally, until the onions are soft, about 20-25 minutes. Don’t let them brown. 4. Strain the thyme infusion and add it to the onions, together with the tomatoes, their juice and two cups of water. Cook covered over a medium heat for 15 minutes. 5. Raise the heat, add the wine and simmer until slightly reduced. Taste for salt and season with freshly ground black pepper. A great soup for matza balls. Quinoa Chowdah with Spinach, Feta, and Green Onions 8 c water 3/4 c uncooked quinoa 2 tsp olive oil 2 fresh jalapenos, seeded and minced 3 cloves of garlic, minced 2 1/2 c potato, diced 3/4 tsp salt 1 1/4 tsp cumin 1/2 tsp pepper 1/2 tsp oregano 2/3 c green onions, sliced 3 c fresh spinach, thinly sliced 1 c (4 oz) well crumbled feta cheese (I used a garlic and herb blend) 1/3 c fresh cilantro, chopped Combine water and quinoa in a large pot. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove. Drain in a colander, reserving cooking liquid. Add enough water to cooking liquid to equal 6 cups. Set aside. Heat oil in pan over medium heat. Add jalapeno and garlic, cook for 30 seconds. Stir in potato, salt, cumin, black pepper, and oregano. Cook for 5 minutes, stirring frequently. Add 6 c cooking liquid, quinoa, and 1/3 c green onions. Bring to a boil. Reduce heat, simmer 10 minutes or until potato is tender. Stir in 1/3 c onions and spinach, cook for 3 minutes. Remove from heat, and stir in cheese and cilantro. Serve and enjoy! Lentil Soup With A Hint Of Fruit Adapted from " Mollie Katzen's Vegetable Heaven " Preparation time: 45 minutes (10 minutes of work) Yield: 6 to 8 servings 2 cups red or brown lentils, rinsed and picked over 8 cups water (maybe more) 2 cups minced onion 2 teaspoons ground cumin 2 teaspoons dry mustard 2 tablespoons minced garlic 1 cup minced dried apricots 1 1/2 to 2 teaspoons salt (to taste) 3 to 4 tablespoons balsamic vinegar (or, to taste) Black pepper and cayenne to taste OPTIONAL GARNISHES: Extra slivers of dried apricot A drizzle of yogurt A sprig or two of cilantro or parsley 1. Place the lentils and water in a soup pot or Dutch oven and bring to a boil. Cover, lower heat to a simmer, and cook for about 15 minutes. Add the onion, cumin, and mustard, and continue to simmer, covered, until the lentils are very soft (about 15 more minutes). Add small amounts of additional water, if it seems too thick. 2. Add the garlic, apricots, and salt, cover, and let sit for another 15 minutes or so. Stir in the vinegar, black pepper, and cayenne to taste (and correct the salt too, if necessary). At this point the soup will keep for several days. Heat gently just before serving, and serve hot, topped with a few slivers of dried apricot, a drizzle of yogurt, and a sprig of cilantro or parsley, if desired. Moroccan Pumpkin And Split Pea Soup Sweet and spicy, smooth and textured, this golden soup is quite special in its own right...besides being a traditional soup for Moroccan Jews to eat on the feast night of Rosh Hashana. Serve hot to 8 as the first course of a robust earthy meal. Also nice with a sandwich for lunch. 1 1/4 cups yellow split peas 1 large onion, chopped 10 cups chicken stock 1/4 cup olive oil 1 teaspoon cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon saffron, heated and crumbled 6 cups (about 3/4 pounds) peeled, seeded, and cubed pumpkin (even better, butternut or another winter squash) salt and pepper to taste Garnish: minced parsley In a large pot, bring the stock, split peas, and onion to a boil, reduce heat and simmer, partially covered, for 30-40 minutes. Stir in the oil, cinnamon, ginger, saffron, and squash cubes. Bring to a boil, reduce heat, and simmer partially covered for about an hour, stirring occasionally. The squash will be beginning to fall apart and it and the peas will be tender. Season to taste with salt and pepper. Ladle into bowls. Garnish each portion with minced parsley. (http://www.soupsong.com) - crainbcrainb Saturday, January 06, 2007 2:21 PM Soups I am new to the group, live in Australia and must admit that I am a terrible cook. I would appreciate some ideas to make a creative vegetable soup apart from the same old vegies of potatoes, peas, corn, carrots etc with onions. Shabbat soup is no longer wanted by my children! Help.....Bernie Quote Link to comment Share on other sites More sharing options...
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