The primary ingredients in this soup require little water to be grown. They are sowed in the ground and dark places, reflective of the shorter days of winter. With the cold weather, we stay inside more and perhaps become more insular and reflective in our nature.
My mom found a version of this recipe in a woman’s magazine (she can’t recall which one) and started making it not too long after my sister and I started eating solid food. She was 24, home with twins, overwhelmed and without a driver’s license. The ingredients for what we have always called “mama soup”…
Kale, chickpeas and lemon are the winning combination here—satisfying, earthy and lemony at the same time. A hunk of bread to go with is strongly encouraged.
The combination of coconut milk, chicken broth, red lentils and cumin seeds make this a bowl of creamy earthy yumminess. Tastes vary from kid to kid, of course, but this soup has both my two- and five-year-old daughters licking the bowl.
Carrots are great this time of year. They are packed with vitamin A, potassium, lutein and fiber—and are delicious. This soup can be made with water or broth (vegetable or chicken), depending on your preference.
To celebrate the spring, here’s a wonderful cold soup recipe that makes great use of seasonal asparagus. It’s easy to make and delicious to eat, and in my house no one ever turns down the opportunity for a big bowl.
Photo by Beatrice Valdes Paz.
This recipe combines a rich, hearty gumbo broth with traditional matzah balls. Many Ashkenazi Jews don’t eat kitniyot (rice, corn, beans, legumes, seeds) on Passover—if you are one of them, simply omit the red beans. Recipe inspired by Marcie Cohen Ferris and My Jewish Learning.
Completely nontraditional and aligned with entirely the wrong Jewish holiday, these are definitely not your Bubbe’s matzah balls. Bound together with roasted pumpkin puree, I prefer to think of them more as matzah dumplings, since they bear a denser, more toothsome texture than the fluffy pillows of Passover lore. Moreover, purists would be horrified at…
Barszcz or beet soup is usually made with either vinegar or lemon juice, which adds an acidic dash to the sweetness of the beets. This soup, partly inspired by a recipe from Nigella Lawson, takes that basic notion one step further and uses balsamic vinegar instead of the more traditional red wine vinegar. The soup…