Get Ready for Kosher on a Budget Recipe Exchange, Week 4: Soup!

Hey guys, just a quick note to let you know that Friday’s Kosher on a Budget Recipe exchange will be all about soups. Do you make a classic chicken soup with matzah balls? Or a perfect chilled soup for a hot summer day? Maybe a recipe that’s been in your family for generations? Or something new you found online last week?

Get ready to share your favorite soup recipes on Friday. As an extra little incentive to pretty please share your culinary secrets, I am going to be sending an envelope full of high value organic coupons to everyone who leaves a recipe!

As for what I’ll be sharing, well, it’s a toss up between two of my favorite and most requested soup recipes: Either a hot carrot soup with dill, which I’ll be making for Rosh Hashana this year (I like to incorporate the simanim in unusual ways), or a refreshingly cold gazpacho with a few surprising ingredients. Do you have a preference?

Can’t wait to see what you come up with on Friday! xo

Comments

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Comments

  1. I would love a good gazpacho recipe!

    • Okay dokey! Maybe I’ll make it for dinner tomorrow night, so I can even include pixs of the process (messy cook that I am).

  2. Easy and pretty healthy Gazpacho:

    Can of diced tomatoes (if you want to use fresh go for it!)
    1 large cucumber skinned and seeds cut out (can’t have the seeds)
    1 large onion peeled
    1 green pepper (washed and seeded)
    1/3 cup olive oil
    1/3 cup red-wine vinegar (feel free to use white if it’s all you have)
    1/4 tsp tabasco sauce
    1 1/2 tsp salt

    Pour tomatoes into blender, add half the cucumber, half the onion and half green pepper oil, vinegar, tabasco, salt and blend.
    Pour into bowl and mix with about 24 ounces of V-8 or store brand vegetable juice.
    Chill and serve.

    Use the other half off the veggies cut up to add to individual servings of the soup.

    Quite delicious.

    • @Eliana – I’m going to cut and paste this into the post tomorrow, k? But you definitely win your organic coupons… and Stonyfield yogurts are on sale this week and next at Whole Foods! chaching!

  3. Here is a hearty and low-fat recipe for vegetable soup. If I don’t need it to be parve, I will serve it with grated parmesan cheese sprinkled on top.

    1/3 bell pepper
    ground dried basil (approx 1 tsp)
    ground dried oregano (approx 1 tsp)
    fresh chopped cilantro (approx 1 tbsp)
    black pepper (approx 1 tsp)
    Kosher salt to taste
    4 oz fresh sliced mushrooms
    15 oz can kidney beans
    2 large stalks celery, coursely chopped
    1 large carrot, coursely chopped
    15 oz canned stewed tomotoes
    1 cup yellow summer squash, coursely chopped
    2 cups zucchini, coursely chopped
    3 cloves fresh garlic, finely chopped
    1 large onion, chopped

    Throw everything in a big pot, and cover with water – enough to cover all ingredients plus another inch or 2

    Bring to a boil, then simmer for 1 hour or more.

    Add seasonings a little at a time as it cooks – except garlic – you can never have too much garlic ;-)

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