Six Hearty Soups To Try This Winter | The Jewish Week | Food & Wine

Six Hearty Soups To Try This Winter


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These seasonal soups are packed with nutrient-dense vegetables and filling enough to be a meal-in-a-bowl.

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Tamarind Miso Soup

2 to 3 small servings

Tamarind Miso Soup

Photo credit: Celine Steen

The addition of sour tamarind paste here creates a sassy, slightly tangy, miso soup that can become the perfect lunch with baked tofu cubes and crispy baguette slices on the side. Alternatively, you can gently clean and reconstitute 2 dried shiitake mushrooms in 1⁄3 cup (80 ml) water, mince them, and add them while sautéing the vegetables in this dish. This’ll do the trick just fine. Be sure to keep the soaking water and replace the same quantity of water needed in this recipe with it. Don’t you just love it when there is no waste?

Běžecké tretry Nike


1 tsp (5 ml) melted coconut oil or peanut oil

9 oz (255 g) baby bok choy, thinly chopped whites and roughly chopped greens (kept separate)

3 oz (85 g) trimmed and peeled young carrots, cut into matchsticks

3 cloves garlic, thinly sliced

3 cups (705 ml) water

3 tbsp (54 g) white miso

2 tsp (11 g) tamarind paste

2 tsp (3 g) dried shiitake powder

2 tsp (8 g) coconut sugar

11⁄2 tsp (8 ml) reduced-sodium tamari

1 tsp (5 ml) toasted sesame oil

Generous 1⁄2 tsp ground ginger or 2 tsp (4 g) grated fresh ginger root

Garnishes: Sliced scallions, sliced daikon radish, roasted sesame seeds, chopped dry roasted unsalted peanuts, crumbled roasted nori sheet, pan-fried or roasted cubes of tofu

Recipe Steps

Place the oil, white parts of bok choy, carrots and garlic in a large pot. Sauté on high heat until tender-crisp, stirring frequently, about 6 minutes. Set aside.

In a medium saucepan, bring the water to a boil. Once boiling, turn off the heat. Place the miso, tamarind, shiitake powder, sugar, tamari, sesame oil and ginger in a small bowl. Carefully remove 1⁄4 cup (60 ml) of boiling water. Whisk into the miso bowl, until thoroughly combined. Transfer this preparation into the hot water, then stir into the vegetable pot. Add the green parts of the bok choy and simmer just until wilted, about 2 minutes. Serve immediately with garnishes of choice.

With permission from Bold Flavored Vegan Cooking by Celine Steen, Page Street Publishing Co. 2017. 

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Matzah Ball Pho

Jewish and Vietnamese comfort food meet in one delicious bowl.

6-8 servings

2 hrs

Matzah Ball Pho

Matzah Ball Pho. The Nosher.

The Nosher – Growing up in Seattle, it’s easy to fall in love with pho. Nearly as ubiquitous as coffee shops or teriyaki spots (yes, teriyaki), pho restaurants seem to be just around every corner of the city. They welcome you in from the cold and the rain with their steamy glass windows and equally steamy giant bowls of soup.

Pho (pronounced fuh) is a traditional Vietnamese soup that was popularized around the world by Vietnamese refugees fleeing the Vietnam War and its aftermath. Pho Ga is the chicken noodle variety of the soup. For me, pho is the perfect meal: a big bowl of rich aromatic, sweet, salty broth filled with satisfying rice noodles and tender meat, and balanced by toppings of fresh herbs, crispy bean sprouts, and tart lime juice.

Some feel that any mash-up of two differing traditional dishes is a crime against all that is holy in food. I am not trying to provoke traditionalists, but I do believe that learning from other strong culinary traditions can enrich our own. In that spirit, I started experimenting with homemade pho. It was a revelation to learn that the broth is made by charring onions and ginger before adding them to the stock, the depth of the broth’s flavor transformed by their smoky sweetness. And after making pho a few times, it occurred to me that the broth would go well with dumplings. Matzah balls are dumplings by definition. What would happen if they showed up? Why not combine my two favorite soups? The outcome: Matzah ball pho is a highly compatible marriage of comfort food meeting comfort food.

Like traditional matzah ball soup, this dish is nourishing, filling and warming; but its flavors are also complex and unexpected together. The matzah balls are nutty and hearty, in contrast to the simple rice noodles one usually finds in pho. The broth has the spice of ginger, and sweetness of cinnamon and anise – nothing like classic matzah ball chicken broth. Like any other pho, matzah ball pho can be served as a complete meal in and of itself, which makes the labor of this dish a little more worthwhile. There are enough toppings and additions to make this satisfying to eat, especially served with a side of toasted challah or crusty bread. For all these reasons, this has quickly become a new classic in my home.

Note about the recipe: Traditional Pho Ga calls for fish sauce in its broth. Fish sauce is made of fermented anchovies. Red Boat makes one that is certified kosher, but many who keep strictly kosher will not combine fish and meat in the same dish. To make this kosher, you can use tamari in lieu of fish sauce for extra umami flavor in the broth.



For the broth:

2 medium unpeeled yellow onions, halved

1 large 4”-5” piece of ginger, cut in half lengthwise

5 quarts cold water

1 4-5 lb. chicken, cut into parts

½ lb. chicken wings

2 tsp kosher salt, or to taste

1 Tbsp rock sugar or Turbinado (raw) sugar

1 cinnamon stick

2 star anise

1 tsp whole coriander seeds

2 Tbsp fish sauce or tamari

1 small white onion, thinly sliced

4 scallions, thinly sliced

For the matzah balls:

1 cup matzah meal

1 teaspoon kosher salt

1 teaspoon baking powder

½ teaspoon baking soda

4 large eggs, beaten

¼ cup schmaltz or oil (vegetable or safflower)

¼ cup minced scallion

For the toppings:

1 large bunch of fresh Thai basil

2-3 limes cut into wedges

3 cups mung bean sprouts

2 Fresno chilies or jalapenos, sliced thin

Hoisin sauce, to taste

Sambal oelek (garlic chili sauce), to taste

Sriracha, to taste

Recipe Steps

To make the broth:

  1. Char your onions and ginger by either placing them on a baking sheet under a broiler for 8-10 minutes or by charring them over a gas flame on your stovetop for a few minutes on each side. The onions and ginger should be nicely charred but still firm — this essential step will deepen the broth’s flavor. Once the onions and ginger are charred, remove the skin from the onion. Rinse the onion and ginger, and use a small knife to scrape off excess charred bits to prevent your broth from getting murky.
  2. Cut your chicken into parts, separating the breasts, legs, wings and backbone. This will ensure that your chicken cooks evenly and that the breasts will not become dry or tough when simmered.
  3. In a small skillet over medium heat, toast the cinnamon, anise and coriander until lightly browned and fragrant, about 2-3 minutes. Be careful not to burn the spices. Add the onion, ginger and chicken to a large pot. Fill the pot with 5 quarts of water. Bring the water to a simmer; skim the impurities as they rise to the top.
  4. After 20 minutes of simmering, or once they’re cooked through, remove the chicken breasts and allow them to cool. Add the toasted spices, salt and sugar to the pot. Continue to gently simmer the mixture for 1 hour.
  5. Remove the remaining chicken parts and strain the liquid through a fine meshed sieve. Bring the liquid back to a simmer for another 20-30 minutes, or until the liquid has reduced by about a quarter. This step will further deepen the broth’s flavor.
  6. While the broth is simmering, shred the chicken meat and reserve for serving. Once reduced, turn off the heat and add the fish sauce or tamari to the broth. Taste, and add additional seasoning if desired.

To make the matzah balls: 

  1. While the soup is simmering, in a large bowl whisk together the matzah meal, salt, baking powder and baking soda. Add the beaten egg and schmaltz/oil. Add the scallions. Mix everything together until just combined. Do not over-mix.
  2. Refrigerate the mixture for at least 30 minutes, and up to a day.
  3. Form the matzah ball mixture into even-sized balls. You can determine the size based on your preference, but know that they will double when cooked. It makes it easier to form the matzah balls if you rub a little oil on your hands beforehand.
  4. Bring a large pot of water to a boil. Lower to a simmer and gently drop the matzah balls into simmering water. Place the lid on the pot and continue to simmer for 30 minutes. Once cooked, matzah balls are best stored in their cooking liquid.

To serve the matzah ball pho:

  1. Add the shredded chicken, raw sliced onion and scallions to a bowl. Ladle hot broth into the bowl. Add the matzah balls to the soup.
  2. Serve along with basil, bean sprouts, lime wedges, hoisin and hot sauces. Allow people to garnish and customize their pho to their liking.

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Meal-In-A-Bowl Bean and Israeli Couscous Soup

Makes 3 quarts

1 hr 15 min

Meal-In-A-Bowl Bean and Israeli Couscous Soup

Meal-In-A-Bowl Bean and Israeli Couscous Soup

Inspired by our mom’s vegetable soup, we created our own hearty version by adding chickpeas, black beans, and Israeli couscous. It’s substantial enough to serve as a meal on its own. Store in the refrigerator for up to five days, or in the freezer for up to a month.



2 tablespoons extra-virgin olive oil

2 tablespoons tomato paste

½ teaspoon salt

¼ teaspoon freshly ground black pepper

3 medium-size carrots, sliced

1 medium-size onion, diced

3 celery stalks, sliced

1 small shallot, diced

2 tablespoons Good-on-Everything Spice Mix

2 tablespoons (or 2 cubes) vegetable bouillon

1 (28-ounce) can diced tomatoes

1 (15-ounce) can black beans, drained and rinsed

1 (15-ounce) can chickpeas, drained and rinsed

2 medium-size zucchini, diced

1/3 cup Israeli couscous

½ cup chopped fresh parsley or cilantro

Recipe Steps

  1. Heat the olive oil in a large stockpot. Add the tomato paste, salt, and pepper, and cook over medium heat for 2 minutes, stirring constantly. Add the carrots, onion, celery, and shallot, and cook for 10 minutes. Add the spice mix and continue to cook for 2 to 3 minutes.
  2. Add 6 cups of water, the vegetable bouillon, and the diced tomatoes, black beans, and chickpeas. Bring to a boil, lower the heat, and simmer for 20 minutes. Add the zucchini and Israeli couscous, stir well, and simmer for an additional 20 minutes.
  3. Turn off the heat and add the parsley or cilantro before serving.

Excerpted from Tahini & Turmeric: 101 Middle Eastern Classics—Made Irresistibly Vegan by Vicky Cohen and Ruth Fox. Copyright ©2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

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Fennel Cream Soup

10 servings

Fennel Cream Soup

Tom Franz’s fennel cream soup. Photo by Daniel Lailah


½ cup olive oil
4 pounds fennel (set aside 2 bulbs for optional garnish), cleaned and coarsely chopped
2 large onions, finely chopped
2 tablespoons pastis or arak
2 leeks, white part only, chopped
2 heads of celery, rinsed well and diced
3 liters chicken or vegetable stock, or equal amounts water and milk
2-3 potatoes (optional, for a more hearty soup)
1 star anise
Salt and white pepper to taste

Recipe Steps

Heat the olive oil in a large pot and fry the onions just until translucent. Add the pastis or arak and leeks and continue frying. Add the diced celery and stir. Stir in the fennel pieces (and optional potato) and soften the vegetables at least 10 minutes. Add the stock and star anise and bring to a boil. Reduce heat to a gentle simmer and cook until all the vegetables are soft (about 40 minutes). Remove the star anise.

Drain the vegetables (keeping the liquids) and place in food processor or blend with a hand blender until smooth. Strain the puree to remove hard fiber bits.

Transfer the puree to the pot, adding the liquids as needed until achieving the desired consistency (I love creamy). Reheat and season with salt and white pepper to taste.

Garnish bowls of soup with toasted almonds or pine nuts and a drizzle of olive oil, or make a caramelized fennel garnish using the 2 fennels set aside. Slice them thinly and heat a large skillet with ¼ cup olive oil. Arrange the slices nicely in the skillet, sprinkle with 1 teaspoon brown sugar and a little salt, and begin to brown them over medium heat. When they are golden brown, turn and brown the other side. Set aside until serving the soup.

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Exotic Spanish Albondiga Soup

A hearty albondiga soup packed with vegetables, a rich broth and filling meatballs.

10 Servings

1 hr

1 hr

Exotic Spanish Albondiga Soup

A rich vegetable broth with albondingas makes for a hearty main or entree. Courtesy of Elizabeth Kurtz


For the meatballs:

1 pound ground turkey

1/3 cup matzo meal

1/4 cup finely chopped fresh cilantro

1/4 cup chopped fresh parsley

1/2 teaspoon ground cumin

1 1/2 teaspoons kosher salt

1 large egg, lightly beaten

For the soup:

2 tablespoons extra-virgin olive oil

1 yellow onion, finely chopped

2 cloves garlic, minced

6 cups chicken broth

2 cups water

2 tablespoons tomato paste

2 carrots, peeled and sliced

1 large zucchini, halved lengthwise and sliced

1/2 cup chopped fresh cilantro or parsley

1 teaspoon dried oregano

3/4 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 avocado, pitted and chopped, for garnish

1 lime, cut into wedges, for garnish

1/4 cup minced fresh cilantro or parsley, for garnish

Recipe Steps

  1. To prepare the meatballs: Combine turkey, matzo meal, cilantro, parsley, cumin, and salt in a medium bowl. Use a wooden spoon to gently stir the mixture until blended. Add egg, mixing just until combined. Form into 1-inch balls.
  2. To prepare the soup: Heat oil in a large stockpot over medium-high heat. Add onion and cook, stirring occasionally, until soft, about 6 minutes
  3. Add garlic and cook until fragrant, about 1 minute.
  4. Add broth, water, and tomato paste, stirring to dissolve
  5. Add carrots; bring to a boil over high heat.
  6. Reduce to a simmer and add meatballs; cook 15 minutes over medium-low heat.
  7. Add zucchini; cook until carrots and zucchini are tender and meatballs are cooked through, an additional 10 to 15 minutes.
  8. Add chopped cilantro, oregano, salt, and pepper. Serve warm with avocado, lime wedges, and a sprinkle of minced cilantro.

Recipe Steps


This recipe is from Elizabeth Kurtz's new cookbook, 'CELEBRATE,' from that features more than 200 crowd-pleasing recipes that are easy enough for everyday, and special enough for Shabbos. Learn more about the new cookbook here

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Broccoli And Parmesan Soup

Colorful, full of flavor, and packed with good-for-you ingredients. Sip Sip.

Serves 4

30 min

1 hr

Broccoli And Parmesan Soup

Broccoili Parmesan Soup For Passover. Flickr Creative Commons

Excerpted from “Great Meals with Greens and Grains,” by Megan Wolf. Copyright © 2016 Megan Wolf. Reprinted with permission from Page Street Publishing Co. 

Air Jordan 1


2 heads broccoli

3 tablespoons (45 ml) olive oil, divided

Salt to taste

1 cup (240 ml) whole milk

1 large russet potato, peeled and cut into 1-inch (2.5-cm) pieces

1 tablespoon (14 g) butter

1 onion, thinly sliced

2 large cloves garlic, minced

1/2 cup (50 g) grated Parmesan cheese, plus more for garnish

1/4 teaspoon ground nutmeg, plus more for garnish

1 1/2 cups (355 ml) low-sodium vegetable stock (or more, depending on how thick you like your soup)

Recipe Steps

  1. Preheat the oven to 425 degrees F (220 C).
  2. Remove the bottom portion of the broccoli stalks and peel the thick outer layer with a vegetable peeler. Separate the florets from the bunch and chop the stalks so that you are using the entire broccoli. Although the stalk is a bit fibrous for a salad, it is perfectly usable for this application.
  3. Toss the broccoli with 2 tablespoons (30 ml) of the olive oil and salt to taste, spread on a baking sheet and roast until soft and golden brown, about 15 to 20 minutes. Heat the milk in a large, heavy-bottomed pan over medium-low heat — you want to gently heat the milk so it doesn’t scald. Add the potato pieces to the milk and cook until tender, about 12 minutes. Once cooked, set the potato and milk mixture aside.
  4. In a separate skillet, heat the remaining 1 tablespoon (15 ml) olive oil and the butter over medium heat, and cook the onion and garlic until translucent and fragrant, 8 to 10 minutes.
  5. Place three-fourths of the onion mixture in a blender, and continue to cook the remaining portion until golden brown and more caramelized, another 10 to 12 minutes, then set aside for garnish.
  6. Add the potatoes and milk, broccoli, Parmesan cheese and nutmeg to the blender or food processor with the onion; blend until combined.
  7. Begin adding the stock until you have achieved your desired consistency, adding more if you need. Season to taste with more salt if necessary.
  8. Divide the soup among 4 bowls, top with a spoonful of the caramelized onions, a pinch of nutmeg and a sprinkle of Parmesan cheese. Serve immediately.