Pareve Soup

Tomato Soup

Tomato Soup.jpg

Makes 2 servings. 

This is a soup without the addition of any liquid. The taste and the consistency is totally dependent on the quality of the tomatoes.

INGREDIENTS:

  • 1 pound ripe tomatoes

  • 2 garlic cloves, quartered

  • 2 tablespoons extra-virgin olive oil

  • 5 thyme sprigs, plus leaves from 2 sprigs for garnish

  • Kosher salt

  • Freshly ground black pepper

  • 1 teaspoon sugar

PREPARATION:

  1. Rinse, core and slice the tomatoes. Place them in a saucepan along with the garlic, olive oil and thyme.

  2. Bring to a gentle boil, cover and cook over low heat until the tomatoes are very soft, about 15 minutes. Stir occasionally.  

  3. Discard the thyme and puree in a Vitamix until very smooth.

  4. Season with salt, pepper and sugar. Garnish with thyme. 

 
 

Cucumber Avocado Soup

Cucumber Avocado Soup.jpg

Makes 4 servings.

A delicious refreshing summer soup with a distinct taste of cucumbers, this recipe requires no cooking and is so quick to prepare.

INGREDIENTS:

  • 2 large cucumbers, trimmed, peeled, sliced
  • ½ ripe medium avocado, sliced
  • 2 tablespoons lime juice, approx.
  • ¾ cup cold water, approx.
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

GARNISH:

  • 1 Kirby cucumber, rinsed, dried, trimmed and cut into very small cubes.

PREPARATION:

  1. Place all the ingredients in a Vitamix and puree till silky and smooth.
  2. Adjust the consistency with cold water. Season to taste with lime juice, salt and pepper.
  3. Serve chilled, garnished with cucumbers.
 
 

Tomato Watercress Soup

Watercress Tomato Soup2.jpg

Makes 6 servings.

This soup is a blend of interesting strong flavors. I serve it either at room temperature or hot.

INGREDIENTS:

  • 3 tablespoons extra-virgin olive oil
  • 1 onion, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 1½ cups vegetable broth
  • ½ pound Golden Yukon potatoes, peeled and cubed
  • 2 pounds tomatoes, rinsed, cored and cut into large pieces
  • 1 bunch watercress, stems removed, rinsed (3 cups loosely packed). Reserve a few petals for garnish
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Heat the olive oil in a medium covered saucepan. Add onion and garlic and sauté over low heat for 5 minutes. Add 1½ cups broth, potatoes and tomatoes.
  2. Bring to a boil, reduce the heat and cook, covered, until potatoes are soft, about 30 minutes.
  3. Add watercress and cook covered for 2 minutes.
  4. Puree in a Vitamix, in 2 batches, until smooth.  
  5. Adjust the consistency with the reserved broth. Season to taste with salt and pepper.  Garnish with watercress petals.
 
 

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Corn and Squash Soup

Corn Soup 2.jpg

Makes 6-8 servings.

The combination of summer corn and summer yellow squash makes for a wonderful, nutritious and golden colored soup.

I serve it warm or at room temperature.

INGREDIENTS:

  • 3 tablespoons extra-virgin olive oil
  • 1 onion, coarsely chopped
  • 3 garlic cloves, coarsely chopped
  • 4 ears corn plus 1 for garnish
  • 4 medium yellow squash, about 1½ pounds
  • 3 cups vegetable broth.
  • 2 tablespoons lime juice, approx
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Heat the olive oil in a medium saucepan. Add the onion, garlic and sauté for a minute.
  2. Shuck the corn kernels, setting aside one of the ears for garnish.
  3. Rinse the squash and slice.
  4. Add the corn, zucchini and 2¼ cups of the broth to the saucepan. Bring to a boil over high heat. Lower the heat and cook, covered, for about 15 minutes or until tender.
  5. Puree the soup, in two batches, in a Vitamix until smooth and silky.
  6. Adjust the consistency with the reserved broth. Season with lime juice, salt and pepper.
 
 

Roasted Cherry Tomato Soup

Makes 2 servings. 

This is a refreshing creamy tomato soup which I like to serve cold or at room temperature on hot summer days. Unfortunately without a Vitamix the soup will have to be strained to remove the seeds and some of the skin. I like to serve it with a basil pesto but snipped chives are equally delicious and certainly less work.

INGREDIENTS:

  • 1 pound cherry tomatoes
  • 3 garlic cloves, peeled sliced
  • 2 tablespoons extra-virgin olive oil
  • ¾ -1 cup vegetable broth
  • ¼ teaspoon balsamic vinegar
  • 1/8 teaspoon sugar
  • Kosher salt
  • Freshly ground black pepper
  • Chives, finely snipped for garnish

PREPARATION:

  1. Preheat the oven to 400 F.
  2. Rinse the tomatoes. 
  3. Place in an ovenproof dish that is large enough to hold the tomatoes in a single layer. Place the garlic underneath the tomatoes.
  4. Drizzle with olive oil.
  5. Roast for 1 hour, turning the tomatoes once. 
  6. Pour into a Vitamix and add ¾ cup vegetable broth. Puree until smooth.
  7. Adjust the consistency with the extra vegetable broth.
  8. Season to taste with sugar, balsamic vinegar, salt and pepper. 
  9. Garnish with snipped chives. Use scissors.
 
 

Carrot Soup

Makes 8 servings.                                                             

Since the ingredients for this creamy, delicious soup are available in all seasons, you can serve it hot, at room temperature or cold, depending on the season.  I like it best served cold or at room temperature in warm weather

INGREDIENTS:

  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, sliced
  • 2 garlic cloves, quartered
  • 2 pounds carrots, peeled, sliced, reserving 1 carrot for garnish
  • 1 cup dry white wine.
  • 5-6 cups vegetable broth
  • ½ teaspoon cumin
  • ½ teaspoon coriander.
  • ½ teaspoon chili powder
  • 1 tablespoon lemon juice, approx
  • Kosher salt
  • Freshly ground back pepper

PREPARATION:

  1. Heat the oil in a medium saucepan. Add the onion and garlic and sauté for 5 minutes. Add the carrots, wine, 5 cups of broth, cumin, coriander, and chili powder. Bring to a boil over high heat. Lower the heat and cook, covered, for about 30 minutes, or until the carrots are tender.
  2. Puree the soup, in batches, in a Vitamiix until smooth. 
  3. Adjust the consistency with the reserved broth.
  4. Season to taste with lemon juice, cumin, coriander, chili powder, salt and pepper.
  5. To serve: steam the remaining carrot until just tender. Grate coarsely and garnish. 
 
 

Red Lentil Soup

Makes 6 servings.

This recipe is a healthy, thick, hearty soup, to warm your heart on the bleakest days of winter. This soup also freezes very well. It is one of the few soups that I do not puree.

INGREDIENTS:

  • 3 tablespoons extra-virgin olive oil
  • 2 medium onions, finely chopped
  • 2 garlic, cloves, finely chopped
  • 1 jalapeno pepper seeded finely chopped (See Note)
  • 3/4 teaspoon ground cumin, approx
  • 3/4 teaspoon ground turmeric, approx
  • 1 3/4 cups red lentils
  • 6 -6 ½ cups vegetable broth
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons lime juice, approx
  • Cilantro leaves for garnish, optional

PREPARATION:

  1. In a large covered saucepan heat the olive oil. Add onions, garlic and jalapeno. Sautee covered over low heat for about 10 minutes.  The onions should be soft. Stir in cumin and turmeric. Add lentils and 6 cups of broth. Bring to a boil over high heat, lower the heat and cook covered for about 15 minutes, until the lentils are tender.
  2. Adjust the seasoning with cumin, turmeric, salt, pepper and lime juice.
  3. This soup thickens a bit. When ready to serve, adjust the consistency with the reserved ½ cup of broth. Season to taste again.

NOTE:

I chop finely the onions, garlic and jalapeno in a food processor. Be sure to quarter the ingredients first.

When seeding jalapeno peppers, please wear thin plastic gloves to avoid irritating your skin or your eyes.

 
 

 

 

Gazpacho

Makes 6 servings.

Since tomato season is very short – usually from July until early October or however long the warm days of early Fall remain – I urge you to take advantage and try this soup.   

If you like your gazpacho to be more nourishing, you may want to serve it with condiments, such as chopped seeded cucumber, chopped bell pepper, chopped red onion,  chopped peeled tomato and croutons.

INGREDIENTS

  • 2 pounds ripe tomatoes, rinsed, cored, cut into large pieces
  • 1 red bell pepper, rinsed, cored, seeded, cut into large pieces
  • 2 Kirby cucumbers, peeled, ends discarded, cut into large pieces
  • 1 clove garlic, halved
  • 1 small jalapeno pepper, seeded, cut into pieces (See Note)
  • ½ small red onion, cut into pieces
  • 1 tablespoon balsamic vinegar, approximately
  • ¼ cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Snipped chives for garnish, or an assortment of condiments
  • 1 slice gluten free whole wheat grain bread, optional

PREPARATION:

  1. Place all of the ingredients in a Vitamix and puree until very smooth. (If you like your soup a little coarser, puree it for a shorter time.)  If your soup is not as thick as you like it add 1 slice gluten free whole wheat bread cut into pieces and puree.
  2. Season to taste with vinegar, salt and pepper and serve it very cold garnished with chives or the suggested condiments.

NOTE:

When seeding jalapeno peppers, I advise wearing thin plastic gloves to avoid irritating your skin or your eyes. 

 
 

Bean Soup with Pesto

Bean Soup with Pesto.jpg

Makes 10 servings.

This is a hearty, flavorful winter soup.  The touch of pesto definitely adds to the flavor.  After the presentation, be sure to stir the pesto into the soup.

INGREDIENTS

  • ½ pound dried large lima beans
  • 3 tablespoons extra- virgin olive oil
  • 2 medium onions, coarsely chopped
  • 2 cloves garlic, coarsely chopped
  • 6 ½ cups vegetable broth
  • 1 ¾  pounds Yukon Gold potatoes, peeled and cubed
  • Kosher salt
  • Freshly ground black pepper

GARNISH - PESTO

  • 3 cups tightly packed basil leaves
  • 2 garlic cloves, quartered
  • ¼ cup extra -virgin olive oil
  • ½ teaspoon kosher salt

PREPARATION

  1. Place beans into a bowl and cover with cold water.
  2. Leave overnight and drain.
  3. Heat the oil in a large covered saucepan and sauté onions and garlic for a few minutes.
  4. Add the beans and 6 cups of broth. Bring to a boil, lower the heat, and cook covered for20 minutes.
  5. Add the potatoes and cook for another 30 minutes or until the potatoes are soft.
  6. Strain the soup through the medium disc of a food mill and return to the saucepan.
  7. Adjust the consistency with the extra ½ cup of broth as needed. Season to taste with salt and pepper.

FOR THE PESTO

  1. Place basil and garlic into a food processor fitted with a steel blade. With the motor running add the oil very slowly through the feed tube and pulse until smooth.
  2. Transfer to a container and cover tightly to prevent discoloration.   

TO SERVE

Ladle the soup into heated soup bowls, and place a generous teaspoon of garnish in the center.

NOTE:

When reheating the soup, be sure to do it on a low to medium flame, otherwise the beans and the potatoes may begin to stick to the bottom.

 
 

Kale Mushroom Soup

Makes 6-8 servings.

This is a hearty, nutritious, and flavorful winter soup that can almost be a meal in itself.  It also freezes very well. Do not be discouraged by the chopping I do it all in a food processor.

INGREDIENTS:

  • ½ ounce dried porcini mushrooms
  • 1 cup boiling water
  • 4 tablespoons extra- virgin olive oil
  • 1 onion, quartered, finely chopped (See Note)
  • 4 garlic cloves, quartered, finely chopped
  • 1 large carrot, cut into thick slices, finely chopped
  • ¼ pound white mushrooms
  • ¼ pound shiitake mushrooms
  • ¼ pound Portobello mushrooms
  • ¼ cup medium bulgur  
  • 5 ounces baby kale
  • 5 cups vegetable broth
  • Leaves from 6 thyme sprigs 
  • Kosher salt
  • Freshly ground black pepper
  • Truffle oil, for garnish, optional

PREPARATION:

  1. Place porcini mushrooms in a small bowl, pour boiling water over the mushrooms, cover and let stand for 15 minutes.
  2. Remove reconstituted mushrooms and squeeze dry. Set aside. Strain the mushroom liquid through a fine sieve and set aside. 
  3. Wipe the white mushrooms with a damp paper towel. Trim the ends, quarter and chop finely in a food processor.
  4. Wipe the shiitake mushrooms, discard the stems, quarter and chop finely.
  5. Wipe the Portobello mushroom, cut into eights and chop finely together with the saved porcini mushrooms.
  6. Heat 2 tablespoons of the oil in a large saucepan.
  7. Add onion, garlic, carrot and sauté for a minute. Add the rest of the oil and all of the mushrooms.  Sauté over high heat for a minute.
  8. Add the bulgur, kale, reserved mushroom liquid, vegetable broth and thyme.  Bring to a boil over high heat. Lower the heat and cook covered for 20 minutes. Season to taste with salt and pepper.

NOTE:

I suggest chopping all of the vegetables, in a food processor. I do the onions and garlic together, the carrots separately, and the mushrooms, each variety, separately.