Hearty Soups
Cream of Cauliflower Soup
  • 3 Tbsp. oil
  • 1 large onion, diced
  • 1 lb. frozen cauliflower
  • 3 large zucchinis, peeled and cut in chunks
  • 1 large turnip, peeled and cut in chunks
  • ½ small celery root, peeled and cut in chunks (optional)
  • 2 cups unsweetened coconut almond milk
  • 2 cups Imagine Soup vegetable soup broth, homemade soup broth or water
  • Salt and pepper to taste

Heat oil in a pot on a low flame. Add onion and sauté for about 10 minutes. Add cauliflower, zucchini, celery root, turnip, milk, broth or water, salt and pepper. Adjust liquid as needed so that the liquid reaches just until 1 inch below the tops of the vegetables. Bring to a boil, then reduce heat, cover and simmer for 1 hour, stirring occasionally. Blend soup with immersion blender until puréed. If soup is too thick, add a little boiling water. If soup is too thin, simmer uncovered for a few minutes to thicken.

Chicken Soup

I love chicken salad made out of chicken soup chicken, so I use lots of chicken on the bone for my soup. You can use pretty much any chicken for your soup, depending on what you have and what you like. I believe that the secret to golden chicken soup is the Spanish onion. I remove only the dry outer layer, leaving the softer golden wrapping intact. Then I wash it well and leave it whole to work its magic in the soup.


  • 2 tops and one bottom, or up to one whole chicken quartered
  • 1 Spanish onion, whole, outer layer removed
  • ½ celery root (optional)
  • 1 turnip
  • 1/2 Small sweet potato peeled (optional)
  • 4-5 long carrots, cut in thirds
  • 4 stalks celery, cut in thirds
  • 2 long, thin zucchini, with skin, cut in thick circles
  • 1 heaping tbsp. salt
  • Fresh parsley
  • Fresh dill
  • Garlic powder and paprika, optional

Place chicken and all vegetables in a large pot. Add water to fill until two inches below the pot’s rim. Add salt, herbs and spices, if using. Bring soup to a boil over high flame, then lower flame and simmer for at least 3 hours. The longer the soup simmers, the stronger the color and flavor will be.

Matzah free matzah balls
  • 3 eggs
  • 3 tbsp avocado oil
  • 3 cups grain free flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp water
  • 1/2 tsp dried parley
  • 1/2 tsp dried dill

Combine all ingredients together. Refrigerate for 45 min.

Use a small cookie scooper (1.5-2 tbsp max) to create uniform size. With slightly oiled gloved hands form round balls. 10 cups salted water or preferably chicken broth. Bring to rapid boil. Drop them in very gently, balls will rise to top. Lower to a medium flame cook for 20 minutes. Remove with a skimmer and cool on in a shallow 9 inch pan. Place in hot soup and serve.

To make in advance freeze balls once fully cooled. Do not add frozen balls into hot soup. Rather defrost at room temp and reward in a pan with a small amount of soup added to keep them from drying out. Do not overheat they should be slightly warm and add to hot soup.

Chunky Vegetable Soup
  • 1 Tbsp. oil
  • 1 medium onion, diced
  • 2 Tbsp. cashew butter (optional, but adds creamy texture and slight sweetness)
  • 1 cup chicken broth or Imagine Soup vegetable broth
  • 3 medium carrots, cubed
  • 1 celery root or acorn squash, peeled and cubed
  • 2 medium zucchinis, cubed
  • 1 medium turnip
  • Green beans, chopped in bite-size pieces
  • Salt and pepper to taste

Heat oil in a pot on medium heat. Add onion and sauté about 10 minutes. Add cashew butter, reduce heat to very low and stir constantly for 1 minute. Gradually whisk in soup broth and bring to a boil. Once boiled, blend with an immersion blender until smooth. Add carrots, zucchini, and turnip. Fill with water until 1-2 inches below the tops of the vegetables. Bring to a boil, then reduce heat, cover and simmer for 45 minutes, stirring occasionally. Add chopped green beans and cook 10 minutes longer. If soup is too thick, add a little boiling water. If soup is too thin, simmer uncovered for a few minutes to thicken.

Everything-But-the-Kitchen-Sink Soup
  • 2 Tbsp. olive oil
  • 2 onions, diced
  • 3 celery stalks, diced
  • 3 carrots, diced
  • 4 cloves garlic, minced
  • 1 celery root, cubed
  • 2 zucchinis, cubed
  • ½ bag frozen broccoli
  • ½ bag frozen cauliflower
  • ½ bag frozen spinach
  • 2 frozen basil cubes
  • Salt and pepper, to taste

Heat oil in a large soup pot. Sauté onions, carrot and celery until translucent, about 15 minutes. Add garlic, celery root and zucchini. Stir and let heat through. Add frozen vegetables and basil; stir. Add water just to cover and bring to boil. Season with salt and pepper, then reduce to a simmer. Cook for one and a half hours. Blend with an immersion blender and season to taste. Garnish with roasted broccoli and garlic, if desired.

Flanken Cauliflower and Mushroom Soup.

Chani Nayman published this recipe in family table and I knew my family would love it. It’s become one of my family’s favorites. Chani gave permission to use the recipe here.

  • oil, for sautéing
  • 2 large onions
  • 2–3 strips flanken
  • 2 (16-oz./450-g.) containers sliced mushrooms
  • 1 (24-oz./680-g.) package frozen cauliflower
  • 1 (12-oz./340-g.) bag shredded cabbage (optional)
  • 1 cup Alfasi Cabernet Sauvignon or other red wine
  • 1 tablespoon Kosher Salt
  • 1 heaping teaspoon thyme
  • cracked black pepper, to taste
  • Water, to cover

Sauté onions in oil over medium–high heat until very well browned. This will be the base and color of your soup. Add the meat and allow it to brown for a few minutes on all sides.
Add the mushrooms, cauliflower, cabbage (if desired), and water to cover. Add wine, salt, thyme, and pepper. Allow soup to simmer for two to three hours, or until meat is tender and falling off the bone.

Blended vegetable soup
  • 2 tablespoons olive oil
  • 2 onions, diced
  • 3 celery stalks, washed and diced
  • 3 carrots, peeled and diced
  • 4 cloves garlic, minced
  • 1 celery root, washed, peeled and cubed
  • 2 zucchini, cut into cubes
  • ½ bag frozen broccoli
  • ½ bag frozen cauliflower
  • ½ bag frozen spinach
  • 2 frozen basil cubes
  • salt and pepper to taste

Heat oil in a large soup pot. Sauté onions, carrot, and celery until translucent, about 15 minutes. Add garlic, celery root and zucchini. Stir and allow to heat through. Add frozen vegetables and basil, stir to combine. Add enough water to just cover all the ingredients, and bring to a boil. Season with salt and pepper, and reduce to simmer. Cook, covered, for one and a half hours. Blend using an immersion

Onion soup
  • 12 large sweet onions
  • 5 Tablespoons olive oil
  • 6 Tablespoons arrowroot starch
  • 10 cups of water
  • 2 teaspoon salt
  • 1/2 Teaspoon pepper
  • 2 Tablespoons spicify all natural onion soup mix.

Cut onions into thin moon shape slices. Sauté onions on a low flame for 12 hours stirring about every hour.
After 12 hours slowly add the arrowroot starch. Mix while adding the starch till the onions thicken.
Once thick add the water, salt, pepper and soup mix.
Cook on medium flame for 45 minutes to an hour before serving.
Serve as is or serve traditionally with sourdough bread and melted cheese on top

Nourishing vegetable soup
  • 2 tablespoons olive oil, divided

  • 1 medium onion, diced

  • 1 fennel bulb, diced

  • 2 cloves garlic, crushed or 2 cubes
  • 
2 medium carrots, cubed
  • 
2 medium zucchinis, cubed

  • 2 medium yellow squash, cubed
  • 
1 medium turnip, chopped
  • 
1 medium kohlrabi, chopped

  • 1 (6-ounce) box mushrooms, sliced
  • 
1 cup Cooked or canned Chickpeas
  • 1/2 tablespoon salt, plus more to taste

  • coarse Black Pepper, to taste

Heat one tablespoon oil in a pot on medium heat. Add onion and a sprinkle of salt and sauté for about eight minutes or until softened.
Add chopped fennel and sauté another five minutes. Then add garlic and salt and sauté for two minutes.
Add all the chopped veggies besides the mushrooms and chickpeas.
Add six to seven cups of water or enough to cover an inch above the vegetables. Bring to a boil, then reduce heat, cover and simmer for an hour and a half, stirring occasionally.

In a separate frying pan, heat one tablespoon of oil and sauté the sliced mushrooms. Once the soup is cooked, add the mushrooms and chickpeas. Cook an additional 15 minutes.

Add salt or pepper to taste. If soup is too thick, add a little boiling water. If soup is too thin, simmer uncovered for a few minutes to thicken.

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