Tag Archives: soup

Curry Pumpkin Corn Soup

Yield:
4-6 servings

curry pumpkin corn soup

When you think of pumpkin and spices, your mind likely jumps to pumpkin pie spices like ginger, cinnamon, clove and nutmeg. But did you know that pumpkin and curry also pair perfectly?

A quick google search for pumpkin curry will reveal an array of recipes such as pumpkin curry empanadas (does someone want to make these for me?), pumpkin curry with chickpeas and slow cooker vegan pumpkin curry.

And welcome to the scene my curry pumpkin corn soup. I dreamed up this soup while trying to recreate one of my favorite lunchtime soups I enjoy at a midtown NYC eatery called Dishes. They always have a creamy, pumpkin corn bisque this time of year, and so I wanted to recreate it, but with a bit of my own spin. I added some curry to the mix, and swapped out heavy cream for coconut milk and voila: a nondairy pumpkin curry soup perfect for a Shabbat starter, light lunch or even a dish for Thanksgiving dinner.

If you have never cooked with curry before, this is a great introduction, since it really combines the familiar flavors of pumpkin and corn with the slightly exotic taste of curry. You will wonder why it’s taken you so long to combine these delicious flavors.

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Curry Pumpkin Corn Soup

Posted on November 10, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Favorite Fall Soups

It’s that time of year when soup reigns supreme. Fall vegetables really lend themselves to being roasted, pureed and blended with stock. Soup is warming, comforting and an easy meal that is perfect for lunch or dinner and even better as leftovers the next day. Not to mention, my daughter loves soup lately, which she calls “soupy.” So of course a Jewish mother is inclined to feed her kid whatever they ask for, within reason.

Last year I put together 9 satisfying soups, but I wanted to expand the list this year to give you even more delicious ideas for your fall soup consumption. Add your favorite recipes below!

Soups for Fall

White Cheddar Pumpkin Ale Soup

Parsnip and Carrot Soup with Tarragon from The New York Times

Cream of Carrot Soup with Roasted Jalapeno from Meredith Keltz

Pumpkin Red Pepper Soup with Challah Croutons from Leora Kimmel Greene

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Hearty Lentil Soup from Liz Rueven

Roasted Eggplant and Chickpea Soup from Martha Stewart

French Onion Soup with Challah Toast and Munster Cheese

Curried Cauliflower Soup from Food52

curried cauliflower soup

Roasted Potato and Leek Soup with Jalapeno Oil from Whitney Fisch

Parsnip Pear Soup from The Food Yenta

Creamy Roasted Beet Soup

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Egg Drop Matzo Ball Soup from What Jew Wanna Eat

Chicken Soup with Dill

Vegetarian Chicken Soup from Leah Koenig

Cuban Matzo Ball Soup from Jennifer Stempel

Cuban Matzoh Ball Soup

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Posted on October 29, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Roasted Potato & Leek Soup with Jalapeno Oil

I’m having a love/hate relationship with food lately. By “love,” I mean, you know, I want to eat yummy food all the time.  By “hate,” I mean I don’t have the energy for it any more. And this isn’t just a post-high holiday thing. This is all about trying to find the time and energy to feed a two year-old every. single. day.  And I only have one child – I don’t know how the moms with multiple kids balance everything!

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For those just joining me in this weird journey, I’m currently living a life of temporary single parenthood.  It’s important to note that this set up of mine is, in fact, temporary. I have the privilege of having a supportive and loving husband.  We call each other, he offers me emotional support and he comes to visit every so often (more on why I’m in this situation here). The parts of this temporary single parent status that I expected to stink (time has become my most sought after currency. I got up at 5:30am PST just to finish writing this post) but the part of this situation that I didn’t expect is the effect this has had on our meal times.

We used to have family dinners. We’d eat together, the three of us, at least 3 nights a week plus Shabbat. The husband and I committed to that when we had a child.  As a social worker and school counselor, I am well aware of the statistics that go along with shared family meals (35% less likely to engage in disordered eating, 24% more likely to eat healthier foods and 12% less likely to be overweight, Hammons & Fiese, 2011). Plus the fact that family mealtime offers uninterrupted time for us to spend time together.  Or so I’m told. I have a toddler.  Regardless, family mealtime combines my two favorite things: my family and food!

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But now that it’s just me and the kiddo, the aspects of managing our day-to-day life of work/school/family has driven me to want to collapse when she’s in bed at 8:00 pm.  And so, I’ve developed a habit of cooking just for her at around 5:30 and then settling in with a salad and TV for myself after she goes to bed. That salad, of course, consists of things like pre-washed kale, shredded carrots, shredded cheese (neither of which I shred myself, yikes.) Its not as sad as it sounds. OK, it’s a little bit as sad as it sounds. That being said, I realized things had drastically changed when I went from making Shabbat meals with multiple courses to one pot of veggie quinoa soup for the kid and myself and calling it a day. So after roughly the 12th night of the same salad, I decided I needed a change of pace. The kid and I needed to get back to family dinners and I needed to get creative with my meals again. A few tricks that are helping me reach my goal:

  1. Batch cooking – Each Sunday I make big batches of something, i.e. roasted vegetables, sauce, rice or quinoa, that I can use in various recipes for the remainder of the week
  2. Remix – Since I have to make my own lunch, I did myself a favor and bought into the kiddo’s kosher school lunch plan.  They always send home leftovers (and there is always leftovers), which I remix into something else for her dinner (read: stir fry!)
  3. The kid stays in the picture – Now that she’s a little over 2, she actually can help me cook, which has been very fun and exciting. She’s officially in charge of all seasoning and can sprinkle cheese on a homemade pizza like nobody’s business. Getting her involved has made cooking fun again and has even forced me to get creative with meal planning.
  4. Soup – The kid loves soup. I love soup. Soup is always a great way for us to get our vegetables in us. Therefore, I’ve started making a soup that we might both love but dressing it up for me. The perfect example of that is this roasted potato and leek soup recipe. I dress it down for her, though she does get a sprinkling of Parmesan cheese. I dress it up for myself by sprinkling cheese on it AND drizzling the jalapeno oil. It’s a win/win!

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The kid and I are surviving and at times, we’re even thriving. She’s at that amazing age where she’s starting to have conversations so sitting down together isn’t just about me making sure she’s actually eating, like back in the days of her infancy. Rather, mealtime has become this magical time of actually getting to know the person she’s becoming and I couldn’t be more grateful for the opportunity to slow down and listen.

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Roasted Potato & Leek Soup with Jalapeno Oil

Posted on October 22, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Pumpkin Soup with Sage and Challah Croutons

We made it through the first set of the holidays. Congrats to all of us. Of course we look forward to and enjoy the holidays with out families, but they are also exhausting.

And what’s next? Another holiday of course. It’s time for Sukkot.

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By the time it’s Sukkot I am ready for lighter meals, which is why a delicious soup with a salad, cheese and crackers is my ideal menu. It’s satisfying, but a little lightened up after the past few weeks of meal-laden celebrating.

Sukkot also coincides with the fall, and my obsession for all things pumpkin. Cakes and pies, grilled and roasted: you name it I have done it or will be doing it. This soup is amazing because when you are roasting the pumpkin and red pepper with the sage you entire house will smell like the warming flavors of fall.

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Note: I prefer to roast the red peppers the day before making the soup. The skin comes off more easily with plenty of time for cooling.

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Pumpkin Red Pepper Soup with Sage and Challah Croutons

Posted on October 6, 2014

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Bloody Mary Gazpacho

Yield:
8 servings

Gazpacho is a perfect summer appetizer: it uses up some of those super fresh summer vegetables and won’t keep you indoors slaving away at a hot stove. But I know that cold soups are a bit of an acquired taste for some people. Even my husband, who likes almost everything, is not such a fan of gazpacho.

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But this gazpacho is for even those people that swear they don’t like it. And yes, since it is called “bloody mary gazpacho” it really does have vodka. It is a perfect starter for any summer meal, served in martini glasses and garnished just like the beloved brunch cocktail.

Don’t want to include vodka? Just leave it out. Like yours super spicy? Add some more hot sauce and horseradish. This recipe can be altered in several ways depending on your taste.

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Bloody Mary Gazpacho

Posted on July 14, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

French Onion Soup with Challah and Munster Cheese

Yield:
6 servings

Most weeks it’s hard to find a crumb of challah leftover after Shabbat, especially since my husband and I love hosting our friends for Shabbat dinner whenever we can.

But every few weeks or so we like to enjoy a quiet Shabbat just the three of us, and when this happens, there is inevitably part of a challah loaf leftover.

veggie-french-onion-soup-stOf course, I make French toast. I make croutons, bread crumbs and even bread pudding. But sometimes a gal just wants to try something new.

I found this recipe from the Inventive Vegetarian and knew I wanted to use up some of my challah to finish off a rich bowl of French Onion Soup. Topped with bubbling, melted munster cheese and you have a Jewish version of this iconic soup. The onions make the soup sweet, and the richness of both the eggy challah and gooey munster cheese make each bite practically sinfulveggie-onion-soup-stamped

French Onion Soup with Challah and Munster Cheese

Posted on February 4, 2014

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Shabbat Menu Roundup—Comfort Food Edition

For me, February is prime comfort food month, so this Shabbat I’m thinking about yummy comfort foods I can serve to my guests.

Tomato soup is the consummate comfort food, but this recipe from Not Derby Pie looks exciting, even controversial. Can’t wait to try it.

I actually tried making this cheesy pull-apart bread from Beantown Baker last night for a friend and it was a huge success. I bet it would be amazing made with a challah and served with the soup.

Then I’m thinking this artichoke tart with polenta crust from the Wednesday chef, which looks decadent and divine.

For a side, I like these zucchini and carrot fritters I saw in The Kitchn. Like healthier latkes! And who doesn’t like latkes?

And then for dessert, these Dark Chocolate Brownies with Raspberry Goat Cheese Swirl have stolen my heart, and I don’t think I’ll be able to recover until I make them and wallow in them for a nice long time. Amiright?

Happy cooking!

Posted on February 9, 2012

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Shabbat Recipe Roundup

Thanksgiving is behind us, Hanukkah is ahead, and luckily we are still in the thick of hearty Autumn/Winter fare.

Here are a few recipe ideas to warm up your Shabbat dinner this week!

One of my very own,  Tunisian Spice Butternut Squash Soup has just enough spice to make it a little more special than your average butternut squash bisque.

Still enjoying brussel sprout season? Well me too. Try these Dijon-braised Brussel Sprouts from Smitten Kitchen

If you’re like me, then you’re probably always on the lookout for unique chicken dishes to serve on Shabbat. I can’t wait to try this Artichoke Chicken from The Kosher Foodies.

And for a sweet finish? I am sure we can all agree that Sweet Genius contestant Paula Shoyer‘s Orange Tea Cake recipe is worth a try.

Shabbat Shalom, and happy cooking!

Posted on December 1, 2011

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Beyond Jewish Penicillin

I’m at the tail end of a bad cold. I have a bottle of Dayquil sitting next to me on my desk, and earlier this week I had to restock my tissue supply both at work and at home. And through this sickness I have been slurping soups like there’s no tomorrow. Lentil soup, cabbage soup, pumpkin soup, and of course, matzah ball soup (made without chicken, because I’m a vegetarian).

I’m finally at a point where I can contemplate dairy without being grossed out, and where real substantial food looks good. Still, I don’t want to overdo it with something that will make me feel awful afterwards. In these situations, I always end up back with basic Jewish foods. Most of the time I try to be an innovative cook who tries lots of new things and isn’t afraid to patchke. But on the tail end of a cold, I want challah and hummus, yerushalmi kugel, and something made with cooked carrots (which usually gross me out but somehow seem delicious when I’m sick).

What about you? Are there any Jewish foods you need when you’re recovering from a cold or the flu? Is it all chicken soup all the time, or do you have other favorites?

Posted on November 7, 2011

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How Do You Test A Recipe?

Prep:
10 minutes

Cook:
2 hours

Yield:
8-10 servings



As I’ve mentioned before, over the past week or so I’ve been kind of obsessed with soups. On Monday I had soup for breakfast, lunch, and dinner. In the past eight days I’ve been unplugging my crock pot for no more than 12 hours before starting again with a new soup.

But with soups, unlike with almost anything else, I will do a lot of finicking around until I get it exactly right. On Sunday I started with this recipe for Curried Vegetable and Chickpea soup, but I revised as I went, and at the end spent a while seasoning and changing things up before I finally loved it.

So how do you test recipes? Are you ever faithful to the original, or do you feel free to throw other things in willy-nilly, and figure you’ll season and fix as you go?

Curried Vegetable and Chickpea soup

Posted on November 2, 2011

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy