Matzoh Ball Soup

Matzoh Ball Soup

3 tablespoons ground flaxseed
6 tablespoons water
1 tablespoon olive oil
½ yellow onion, minced
½ cup matzoh meal
½ teaspoon kosher salt or to taste
1 ½ tablespoons minced fresh parsley
6 cups homemade vegetable stock (recipe to follow)
1 carrot peeled and finely shredded, for garnish
1 tablespoon chopped dill, for garnish

Whip flaxseed and water in a food processor for 2-3 minutes, until a very thick, creamy, almost yogurt like consistency.
In a sauté pan, warm oil and sauté onion until golden brown, about 10 minutes. Combine flax mixture, sauté onion, matzoh meal, salt, and parsley in a bowl. Cover, and place in the refrigerator for at least 2 hours or overnight.
When ready to assemble, fill a large soup pot with vegetable stock and bring to a boil. Remove matzoh batter from the fridge, and form into tight, walnut-size balls (about 1-inch around). Make sure they are tightly packed. To help you form the balls, dip your hands in water before scooping batter and rolling each one. You should have 10-12 balls.
Once the broth has boiled, reduce heat to a rapid simmer, and carefully drop in balls. Cover and cook for 30 minutes.
When ready to serve, ladle stock evenly into 5-6 bowls. Place 2 motzah balls in each. Just before serving, sprinkle each bowl with shredded carrot and shopped dill, if desired.

Homemade vegetable broth:

1 tablespoon olive oil or water
1 large yellow onion, roughly chopped
2 celery stalks, including leaves, roughly chopped
2 large carrots, roughly chopped
3-5 scallions, roughly chopped
8 garlic cloves, minced
8 sprigs, fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon salt (or more to taste)
2 quarts water

Heat oil or water in a large soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over med-high heat for about 10 minutes stirring frequently.
Add salt and water, and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain vegetables.
You can use many vegetables to make a nice stock. Try mushrooms, corn, fennel bell peppers, basil, and tomatoes. You can even try roasting the veggies first.

Yield: 6 servings.

Corn Chowder

Corn Chowder

This is a nice light vegan corn chowder. If you want a chunky chowder version, puree only half the soup.

¼ cup olive oil
1 onion, chopped
3 cups fresh or frozen corn (save one cup for garnish)
2 medium potatoes cut into 1 inch cubes
1 tablespoon sea salt
½ teaspoon black pepper
1 ½ teaspoons, dried thyme
6 cups water

Heat olive oil in a large saucepan, and sauté onion until transparent and lightly browned. Stir in 2 cups corn kernels, potatoes, and seasonings. Add 6 cups water, and simmer 20-25 minutes. Remove from heat and let cool slightly.
Then puree in a blender or use hand blender. Pour puree back into pot, and add remaining 1 cup of whole corn kernels.
You can use vegetable broth instead of water and adjust amount of salt.

Spinach & Pumpkin Sayur (Spinach “soup”)

Spinach & Pumpkin Sayur (Spinach “soup”)
By: Lorena Uriarte

3 cups Vegetable stock (1 teaspoon powder per cup)
5 cm Galangal, sliced and bruised
1 cup Corn kernels
1 bunch English Spinach, washed and trimmed leaves
200 grams Pumpkin, diced and blanched

1 small red chilli, chopped
2 garlic cloves, chopped
4 green shallots
Salt and pepper
Palm sugar to taste

Method:
1. Make spice paste first by blending the chili, garlic and shallots, add ½ cup stock and blend again.
2. Bring the rest of the stock to the boil, add galangal and spice mix, simmer for a few minutes.
3. Add the corn and then the spinach leaves, cook briefly, taste and adjust seasoning before serving.

GREEK LENTIL SOUP

GREEK LENTIL SOUP
By: Lorena Uriarte

This rich lentil soup is traditionally served with a drizzle of red wine vinegar and olive oil.
Serves: 8
Preparation time: 10 minutes
Cooking time: 45- 60 mins


Equipment: chopping board, knife, vegetable peeler, garlic press, large pot and ladle.

Ingredients
375gm lentils, washed and picked over
½ cup olive oil
2 onions, chopped
4 cloves garlic
4 carrots, peeled and sliced
2 celery, stalks and leaves –chopped
½ red or green capsicums
1 tin whole peeled tomatoes
2 tablespoon tomato paste
2 bay leaves
2 tablespoon oregano
3 litres vegetable stock
Salt and pepper

2 tablespoon parsley, chopped to garnish
¼ cup virgin olive oil, extra for drizzling
Red wine vinegar for drizzling (optional)

Method:
1. Place lentils in a pot, just cover with water and boil for 10 minutes whilst preparing the other ingredients.
2. In a large pot heat oil and gently fry the onion, carrot, celery, capsicum and garlic for 5 minutes .
3. Add the bay leaves, oregano and pepper.
4. Drain lentils and add them to the vegetables along with the stock, tinned tomatoes and tomato paste.
5. Simmer, stirring occasionally for 30- 40 minutes or until lentils are tender.
6. Season with salt and pepper to taste.

To serve:
Ladle into bowls and sprinkle with chopped parsley and drizzle with a splash of olive oil and a dash of good red wine vinegar.

Accompanied with bread, fetta and olives it forms a satisfying and complete meal.