From creamy bisque to vibrant beetroot: Nourishing soups that serve as a complete meal.

Chicken soup is a cherished Jewish custom and a classic remedy for various ailments. However, there’s a whole array of options to explore, particularly during the chilly months. Just take a peek into your pantry or freezer. You’re likely to discover the makings for numerous hearty and fragrant concoctions that will warm and nurture both your body and spirit.

Soups are a lifesaver for any chef. They are budget-friendly and can feed many people, typically requiring only a single pot for preparation.

Moreover, soups serve as a fantastic way to utilize "past due" ingredients. Feel free to get creative with whatever you have available. A few spoonfuls of that spaghetti sauce lurking at the back of your fridge can enhance a soup beautifully—don't throw it out, put it to good use! Even slightly wilted lettuce and limp celery can contribute flavor. There’s no need to rush out for fresh produce and spices just for soup—save those for salads and side dishes. Use your favorite dried herbs and spices, but be sure to add them sparingly. Start with a small amount and adjust to your taste as you go. Time-saving tools like food processors and blenders, along with pantries and freezers filled with often overlooked ingredients, make preparing soups quick and easy. Plus, by incorporating leftovers such as chicken, beef, sausages, tortellini, or grains like bulgur wheat, you can create a satisfying one-dish meal.

It’s well known that soup ranks among the oldest culinary creations in history. Archaeologists estimate that the art of making soup originated around 20,000 BCE, utilizing whatever ingredients could be hunted or gathered, placed in a vessel and cooked over a fire. Today, various regional specialties can be found worldwide, each featuring local produce. For instance, there’s pho in Vietnam, minestrone in Italy, and my mother’s Cock-a-Leekie soup from the Shetland Islands.

She prepared a whole chicken, cooking it gently until it was tender. For a quicker option, I opt for a pre-cooked roasted chicken from the store and toss in some quartered small golden potatoes. Alternatively, leftover chicken, whether sliced or shredded, works great too.

The beetroot recipe is not your bubbie’s borscht. Start off with winter vegetables, onion, carrots and celery before adding store-bought, precooked beets and tomatoes. It’s earthy, hearty and satisfying, and will liven up your table whether it is served before the main meal or as the entrée itself.

Note: Make double batches, and refrigerate or freeze them for later.

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Chestnut Bisque (Pareve)

Serves four people.

Chef's Suggestions:

*Purchase pre-roasted chestnuts.

*Cut the vegetables into slices approximately half an inch thick.

*Garnish with a splash of coconut milk.

Components:

2 tablespoons of cooking oil

1 stalk of celery, chopped

1 medium carrot, peeled and chopped into slices

½ small onion, cut into thin slices

1 and a quarter cups of roasted chestnuts

2 and 1/4 cups of vegetable stock

¾ teaspoon of dried sage

½ teaspoon of ground nutmeg

1 cup of coconut milk

Instructions:

In a medium saucepan, warm the oil over medium heat.

Incorporate the celery, carrot, and onions into the mix. Lower the heat, then cover the pot and allow the vegetables to simmer until they become tender, which should take around 10 minutes. Be sure to stir them from time to time.

Incorporate the roasted chestnuts, vegetable stock, sage, and nutmeg. Allow the mixture to reach a simmer and let it cook for 15 minutes.

Let it cool down before transferring it to a blender jar or food processor. Blend until you achieve a smooth consistency.

Return the mixture to the pot and incorporate the coconut milk. Heat it over medium heat, ensuring it doesn’t reach a boil.

Distribute into cups for serving.

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Cauliflower Cheddar Soup (Dairy)

Serves four people.-6

Chef's Suggestions:

*You can utilize pareve consommé seasoning mix for vegetable broth by mixing 2 teaspoons with 1 cup of water.

*If necessary, incorporate additional broth to achieve your preferred consistency.

*Replace cheddar cheese with grated Parmesan cheese.

Components:

1 cup thawed frozen cauliflower florets

1 cup of mashed potatoes

2 tablespoons of unsweetened yogurt

Two and a half cups of vegetable stock.

1/3杯切达奶酪碎片

¼杯切碎的新鲜欧芹或2汤匙干欧芹

season with salt and pepper according to your preference

Instructions:

In a food processor or blender, combine cauliflower, mashed potatoes, yogurt, and broth. Blend until the mixture is smooth and creamy.

Move it to a medium-sized pot.

Incorporate the cheese and parsley, then heat the mixture over medium heat, stirring frequently until it reaches a simmer.

Adjust the seasoning to your preference. Serve while hot.

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Beetroot Soup with Seasonal Vegetables (Pareve)

Serves four people.-6