Matzav Mazon: Satisfying Winter Soups


gourmet-kosher-cookingAfter preparing and enjoying many lavish meals over Yom Tov, we all deserve a break. As the weather gets colder, these hearty winter soups fit the bill perfectly. They are easy to prepare and make a satisfying dinner, combined with a light salad or fresh bread.

For more delicious soup recipes, go to

Curried Apple Soup


4 tablespoons margarine
1 onion, chopped
4 Granny Smith apples, chopped
2 teaspoons curry
1 teaspoon sugar
8 cups chicken stock or 2 (32 ounce) boxes pareve chicken broth
½ cup uncooked rice
½ teaspoon pepper
1 cup nondairy creamer or soy milk
¼ cup chopped cilantro (optional)


In a large stockpot, melt the margarine over a medium heat. Add the onion and sauté until soft. Add the apples, curry and sugar and continue to sauté – about 5 minutes. Pour in chicken stock and rice and bring to a boil. Reduce heat to a simmer, cover and cook for about 20 minutes. Remove from heat and cool slightly. Using an immersion blender, purée soup until smooth. Stir in pepper and nondairy creamer or soy milk. Reheat and serve. Garnish with cilantro, if desired.

Harvest Vegetable Soup


3 potatoes, scrubbed, cut into chunks
3 carrots, peeled, sliced into thick wheels
6 celery stalks, washed, cut into 1-inch pieces (including leaves)
1 white turnip, scrubbed, cut into quarters
2 parsnip roots, scrubbed, sliced into chunks
1 large yellow onion, peeled, cut into eights
6 garlic cloves, peeled, coarsely chopped
1 leek, washed, trimmed, cut into 1-inch pieces
½ cup chopped parsley (including stems)
1 tablespoon vegetable oil
1 tablespoon salt
1 teaspoon ground pepper
1 teaspoon oregano
4 bay leaves
1 cube vegetable bouillon
2 cups chicken or beef stock or broth (optional)
8 cups water (6 cups with stock)


Heat oil, salt and oregano in a 4-quart stock pot. When oil is hot add onion, garlic, parsley, peppercorns and bay leaves. Lower heat and simmer until soft.

Dissolve bouillon in 1 cup hot water and slowly add to oil. Increase heat and slowly add stock and/or water to mixture. Just before it begins boiling, add potatoes, carrots, parsnip and turnip. Bring to boil briefly, then lower heat and simmer covered about 30 minutes.

Add celery and leek and simmer covered another 30 minutes.

Butternut Squash Soup

2 medium-sized butternut squash, peeled and cut into large chunks
2 carrots, peeled and chopped
1 onion, chopped
2 teaspoons chopped fresh ginger
1 teaspoon minced garlic
¼ teaspoon red chili flakes
¼ teaspoon cinnamon
¼ teaspoon pepper
1/8 teaspoon nutmeg
3 quarts chicken stock, either real or the Imagine pareve boxes

Place all ingredients in a medium stockpot. Bring to a boil, then reduce heat and simmer until vegetables are soft. Allow to cool and purée with an immersion blender. Serve warm.

White Zucchini Soup


2 onions, chopped
10-12 zucchini, unpeeled, cut into chunks
2-3 Yukon gold potatoes, peeled
1 Hot House cucumber, peeled and seeded
4-6 cups Pareve Chicken Stock (or chicken stock)
½ cup dill chopped


Sauté onions until soft. Add zucchini, potatoes and cucumbers with enough broth to cover ¾ of vegetables. Simmer until soft, about 20 minutes. Add dill and simmer for 10 minutes. Purée with blender or immersion blender.

{By for Newscenter}