Creamy Zucchini and Cauliflower Soup
Chop a small onion, dice 2-3 zucchinis (any type), and break half of a small cauliflower into florets. Place everything in a pot and lightly sauté in a bit of olive oil. Season with half a teaspoon of salt and add enough water to cover the vegetables. Simmer gently for 20 minutes. Blend half of the soup mixture and return it to the pot. Sprinkle with thyme and dill. I like to add half a teaspoon of lime juice as well.
Jewish Cabbage Soup
Ingredients: 10 cups of broth (or vegetable bouillon), 1 kg grated cabbage, 2 grated beets, 2 grated onions, 6 tomatoes (diced), 1 teaspoon salt, pepper, chopped celery, 2 teaspoons lemon juice, and 2 teaspoons sugar.
Instructions: Place all ingredients except for the lemon juice and sugar into a pot, and cook for about 30 minutes until the cabbage softens but does not become mushy. Add the sugar and lemon juice, then simmer for an additional 5 minutes.
Cream of Celery Soup
Ingredients: 350 g peeled celery, 100 g potato, 750 ml vegetable broth (bouillon), 100 ml cream, 50 g fat (or other cooking fat), salt, and white pepper.
Instructions: Sauté the thinly sliced celery gently in the fat. Once softened, add the broth and the diced potatoes. Simmer for 20 minutes. Blend the soup mixture until smooth, then season with cream and salt to taste.
Auntie’s Pea Soup
Ingredients: 500 g peas, 2 garlic cloves, 1 potato, 1 tablespoon chopped celery, 2 tablespoons chopped parsley, vegetable seasoning, salt, 1 cup rice, 250 g carrots, 3 tomatoes, 1 tablespoon fresh lemon juice, 1 tablespoon thyme.
Instructions: Place peas, 1 liter of water, garlic, potato, celery, parsley, seasoning, and salt in a pot. Cook for 40 minutes, then add the rice. Add more water if needed. Once cooled slightly, blend the soup. In a separate pot, add carrots, peeled tomatoes, potato, 2 garlic cloves, seasoning, salt, lemon juice, and thyme, and pour in 1 liter of water. Cook for 50 minutes, then add the rice. Once the rice is done, allow the soup to cool a bit, then blend thoroughly.
