Pascale’s Kitchen: Vegetables and Soups for Fall Weather

I love this time of year. The weather is getting colder and colder and we are preparing to change our clocks to winter. It’s finally cold enough outside to make delicious rich soups again.

It doesn’t even matter what soup you make, as long as you use the right kinds of ingredients and apply the right technique. You can actually use whatever veggies you have in your fridge and just add root vegetables like kohlrabi or parsnip, or legumes like chickpeas, beans, lentils, barley, wheat, dried peas, or rice.

The best way to ensure you are getting enough vitamins and minerals is to use a variety of vegetables with different textures and colors.

I love roasting veggies in the oven and serving them as a side alongside a beef or chicken entrée. And if you’re short on time, you can peel and chop the veggies the day before. Just be sure to cover them with water and store them in the fridge in an airtight container.

This week I have chosen to offer you two recipes for roasted vegetables and two recipes for hearty winter soups. If you want to add even more flavor to the bean soup, you can add two or three marrow bones. The aroma that will flow through your home when you prepare any of these recipes is absolutely amazing, and it will have everyone in your household running into the kitchen to find out what smells so good.

Sweet potato and pumpkin soup

Make 6 to 8 servings.

250g pumpkin or squash, coarsely chopped
250g extra large sweet potato, coarsely chopped
2 large carrots, coarsely chopped
1 kohlrabi or turnip
10 cups of water
8 garlic cloves, crushed
1 teaspoon salt
½ teaspoon pepper
1 teaspoon cumin
½ teaspoon coriander seeds, ground

2 teaspoons flour, sifted
1 teaspoon chili peppers, ground
Olive oil for drizzling

Place the vegetables in a large pot and pour the water over them. Bring to a boil over medium heat. Cook for 20 minutes until the vegetables are tender.

Add the garlic, salt, pepper, cumin, coriander, and flour. Stir and bring to a boil. Cook for 15 minutes.
Blend the vegetables in a blender or with an immersion blender. Cook another 5-10 minutes over low heat.
Sprinkle olive oil and ground chili peppers on top and serve hot.
Difficulty level: Easy.

Time: 1 hour.
State: Pareve.

White bean soup

Makes 6 to 8 servings.

3 cups (500 g) navy beans, soaked in water overnight, then drained
10 cups of water
1 large onion, finely chopped
2 carrots, halved
2 celery stalks, cut into 3 cm pieces
3 ripe tomatoes, cut into small pieces
2 heaping tablespoons. Tomato paste
6 tablespoons olive oil
1 teaspoon salt
½ teaspoon pepper
1 teaspoon sugar
2 dried peppers
2 tbsp. chicken soup powder
2 tbsp. onion soup powder
4 basil leaves
2 marrow bones (optional)
Parsley or basil leaves

White bean soup (credit: PASCALE PEREZ-RUBIN)

Place the beans in a large pot and add the water. Bring to a boil over medium heat. Remove the foam that has accumulated on top.

Add the rest of the ingredients, mix and return to a boil. Lower the flame and cook for 2.5 – 3 hours.
Garnish with parsley or basil leaves and serve warm with fresh bread.

Difficulty level: Easy.
Duration: 2-3 hours.
State: Pareve (or meat if you use marrow bones).

Carrots with thyme and sumac

This is an excellent accompaniment to serve at holiday meals. It works best if you use long, thin carrots, but any carrot will work fine, as long as you cut them lengthwise.
Makes 6 to 8 servings.

6-7 carrots, quartered and cut lengthwise
8 thyme leaves
3 garlic heads, halved horizontally
2 teaspoons Sumac
2-3 tablespoons olive oil
Salt and pepper to taste
½ cup brown sugar
1 tablespoon. pomegranate syrup
1 tablespoon. balsamic vinegar

    Carrots with thyme and sumac (credit: PASCALE PEREZ-RUBIN) Carrots with thyme and sumac (credit: PASCALE PEREZ-RUBIN)

Preheat your oven to 200 °. Place the carrots, thyme leaves, garlic, sumac, olive oil, salt, and pepper in a bowl and mix well. Transfer to a baking sheet, cover, and place in the oven.

Lower the oven temperature to 180 ° and bake for 30 minutes until the carrots are soft.

In a small bowl, combine the sugar, pomegranate syrup, and balsamic vinegar. Drizzle the carrots. Cook for another 5-7 minutes to give the carrots time to caramelize.

Difficulty level: Easy.
Time: 1 hour.
State: Pareve.

Vegetables with rosemary

Makes 6 to 8 servings.

Olive oil
Kosher salt
2 onions, sliced
4 tomatoes, sliced
2 light green zucchini, sliced
2 carrots (or 1 sweet potato), cut into rings
150 g pumpkin sliced
6 prunes, pitted and halved
8 garlic cloves, sliced
2 chili peppers, sliced
3 potatoes, sliced
2 bell peppers, cut into rings
2 sprigs thyme
3 sprigs of rosemary or oregano
2 tbsp. honey or silan

    Rosemary vegetables (credit: PASCALE PEREZ-RUBIN) Rosemary vegetables (credit: PASCALE PEREZ-RUBIN)

Drizzle olive oil in the bottom of a baking dish, then sprinkle with salt and pepper. Preheat your oven to 180 °.
On the right side of the pan, layer onion, half of the tomatoes, zucchini, carrots, and squash on top. Add the plums, half the garlic, chili and thyme on top.

On the left side of the pan, layer the potatoes, bell peppers, and the second half of the tomatoes. Add the rest of the garlic and rosemary on top.

Drizzle olive oil and honey or silan on top and sprinkle with salt and pepper. Cover the pan with aluminum foil and roast for 50-60 minutes until the vegetables have reached the desired softness.

Difficulty level: Easy.
Time: 1 hour.
State: Pareve.

Translated by Hannah Hochner.

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