Top Israeli Chefs Share Their Favorite Winter Soup Recipes

“This soup is no longer on the menu, but I still love it, especially on cold winter nights. It’s hearty, a bit sweet and savory all in one bite.” (6-8 servings)

• 3 medium sweet potatoes, peeled and cut into big pieces
• ¼ pumpkin, peeled and cut into big pieces
• 3 carrots, peeled and cut into big pieces
• 3 garlic cloves, sliced thinly
• 1 package of celery, without the leaves and cut into small pieces
• 1 leek, halved and cut into small pieces
• 3 purple onions, peeled and sliced
• 1 pack of thyme
• 1cm grated ginger
• Vegetable stock (enough to cover the vegetables)
• 250ml heavy cream
• Olive oil
• Salt
• Pepper
• White pepper
• Nutmeg
• Garnish: 1 small sweet potato, cut into juliennes, lightly flowered and deep fried till crisp and sour cream

Heat the oven to 220 degrees. In a bowl mix together the sweet potato, carrots, and pumpkin with salt and garlic. Place the vegetables on a lined baking sheet, sprinkle some thyme leaves on top and place in the oven. Bake the vegetables till they are lightly browned (around 20 minutes). In a large soup pot, sauté the ginger, onion, leek, and celery in olive oil till they turn translucent. Add the roasted vegetables to the pot and cook for a minute. Add the vegetable stock to cover all the vegetables. Cook for half an hour, occasionally stirring. Season to taste with salt, pepper, and nutmeg. Blend everything together till smooth and add the heavy cream. To serve, ladle the soup, add a touch of sour cream and fried sweet potato.

“This is a winter version of an Israeli classic dish. Eggplant and tahini in a different way. Creamy eggplant soup served with whipped tahini cream." The soup is on our menu for 36NIS. (4 servings)

• 1 white onion, peeled and sliced
• Leeks (only the white part, thinly sliced)
• 3 garlic cloves, sliced
• 5 thyme branches, only leaves
• 1 cup cooked white beans
• 1 cup dry white wine
• 3 roasted eggplants without skin
• 2 tablespoons olive oil
• 1 1/5 liters of water
• Salt by taste 

Heat a pot with oil and add the onion and leeks. Sprinkle a bit of salt and mix well. The leek and onion will begin to secrete fluids. Lower the fire and continue to steam the onions, stir often until all the liquid evaporates. Add the garlic, thyme, and steam for two more minutes. Add the white beans, stir well and then add white wine. Increase the fire and bring to a boil. Lower the fire and reduce the wine to a third of its original amount. Add the eggplants and water and increase the heat again to bring to a boil. Lower the fire and cook for about 25 minutes. Grind the soup well in the blender, add salt if needed. Serve hot with a bit of tahini.

"I especially love this soup because it’s so rich in flavor from the root vegetables and the extra twist of mint just brightens it up." It’s definitely a crowd pleaser and we sell it for 22NIS on our menu. Nagisa (5 servings)

• 3kg dried green peas that have been soaked in water overnight
• 1/4 of a celery root (peeled)
• 1/4 of a parsley root (peeled)
• 3 potatoes (peeled)
• 5 garlic cloves (peeled)
• 4 white onions (peeled)
• 1 bunch of fresh mint (just the leaves)
• 2 cans of coconut cream
• Salt
• White Pepper
• 1 tablespoon ground coriander seeds

Place all of the ingredients (other than the seasoning, mint, and coconut cream) in a large soup pot. Cover the vegetables with water. Bring the water to a boil and simmer for two hours. After all the vegetables have softened, add the coconut cream and the mint leaves. Using a food processor, grind the soup to a smooth consistency. Add salt, white pepper, and coriander seeds to taste.

“As a son to a French mother I am enthusiastic about the French cuisine. I especially like the challenge of veganizing classic French dishes." This soup is currently on our menu for 45NIS. (4-6 servings)

• 2 large white onions
• 2 large red onions
• 1 large leek
• 3 garlic cloves
• 1/2 tablespoon black pepper
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh hyssop leaves
• 1 cup of white wine
• 1 cup miso or 2 tablespoons dark miso
• 1 tablespoon organic cane sugar
• 1 tablespoon date honey
• 1 liter water
• 2 tablespoon flour
• 1 cup of warm water

Fry onions, leek, and herbs in a pot with olive oil. Once the onions start to soften add the white wine and black pepper. Then, add the sugar, date honey, and soy/miso. Let boil for five minutes. In a separate bowl mix the flour and warm water until smooth. Add the flour to the soup and mix. Let boil for an extra five minutes. For serving add some vegan cashew mozzarella and fresh spring onions.

"I came across this soup on the border of Thailand and Cambodia. I fell in love with it after seeing the locals first roast the corn on the grill, burn it, and then cook a soup out of it  - the aromas are amazing! This is lighter version, but I recommend burning the corn lightly on a flame before preparation." It’s on the menu at Nithan Thai for 34-46NIS. (10 servings)

• 200g corn grain
• 1 cm ginger 
• 2 garlic cloves
• 1 tablespoon Thai curry mash
• 250ml chicken stock
• 800ml coconut milk
• 4 tablespoons fish sauce
• 8 tablespoons soy sauce
• 30 basil leaves
• 60g palm sugar

Use a blender to blend the corn grain, ginger, garlic, and Thai curry mash. Fry the puree in a pot for about five minutes and then add the rest of the ingredients. Then, cook everything together for about 10 minutes. Serve with rice noodles and chili oil.

“The soup is great for a cold winter day, smooth, creamy and easy to make! A great plant-based and healthy option for lunch or dinner." It will be available on the Jars & Bowls winter menu soon. (4 servings)

• Olive oil, about 2 tablespoons
• 2 large onions
• 4 cloves garlic
• 1 large butternut squash
• 1kg pumpkin (sliced and peeled)
• 2 sweet potatoes
• 4 cups vegetable broth
• 4 cups water
• 1 tablespoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1/2 tablespoon chopped ginger

Cut the vegetables into chunks. Place all ingredients in a pot. Bring to a boil. Reduce heat and simmer until vegetables are tender (approximately 1 hour). Remove cover of pot, and allow vegetables to cool for at least 1 hour. Blend until smooth.

“I love the Agadashi tofu soup because it was the first soup that I learned how to cook from my grandmother in Japan.” (6 servings)

• 60g tofu cut into cubes 
• Corn flour
• 100g dashi water 
• 10g soy sauce
• 15g rice wine
• Toppings: ground ginger, mushrooms, and radish

Deep fry the tofu in the corn flour for two-minutes. Separately, mix the other ingredients together and boil for 1-minute. Place the fried tofu in the bowl that you want to serve it in and pour the soup over it. Top with ground ginger, mushrooms, and radish.

“When I was a child I remember that Jerusalem artichoke was plentiful in the market during Rosh Hashana and so I always waited for the holiday just to eat my mother’s cooking of artichoke. She used to prepare artichoke chips, artichoke and lamb stew, and other delicious dishes. From those childhood memories I created the artichoke soup, which is featured on our menu for 37NIS.” (6 servings)

• 2 white onions, finely chopped
• 2 celery roots, finely chopped
• ½ kg peeled Jerusalem artichoke
• 3 garlic cloves, finely chopped
• ½ kg peeled potatoes cut in to cubes
• 1 ½ litter vegetable stock/water
• 2 spoons of olive oil
• Salt
• Pepper

Cook onions with olive oil in a soup pot until it’s transparent. Then add all the other ingredients and cover with liquid – bring to boil. Add salt and pepper to taste. Cook on low fire for 40 minutes. Option: top with sautéed mushrooms.

“For 14 years, in winter or summer, Tel-Avivians have enjoyed our orange soup! I love this soup because sometimes the simple things are the true winners. It sells for 32NIS.” (5-6 servings) Lilush

• 2 garlic cloves, coarsely chopped
• 2 stalks of thyme
• Stem of rosemary
• 1 medium chopped onion
• 2 carrots, peeled and coarsely cut
• 2 large yams, peeled and coarsely chopped
• 1 potato, peeled and coarsely cut
• 2-3 liters of vegetable stock, chicken stock, or water with a tablespoon of chicken broth
• 1/2 teaspoon ground black pepper
• Salt to taste
• Sweet cream, grated parmesan cheese, chopped chives, croutons (optional)

Lightly fry the garlic and onion and then add the thyme and rosemary followed by the carrots, potatoes, and yams. Cook until boiling on a high flame, then lower the heat, season and simmer for about 40 minutes until the vegetables are soft with the stock. Grind well in a blender. Season to taste Top with optional toppings.

“I love this recipe because of the perfect combination of chickpeas, spinach, and lentils. We don’t make it at the restaurant, but it’s a soup I make every now and then for evening parties.” (6-8servings)  Esperanto

• 230g chickpeas soaked in water for the night
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2 celery sticks, finely chopped
• 2 garlic cloves, finely grated ​​
• 5 green onions, finely chopped
• 2 peeled tomatoes, finely chopped
• 80g chopped Spinach leaves
• 30g short green beans
• 20g black lentils
• 5 tablespoons olive oil
• 3 liters vegetable stock
• Salt
• Black pepper
• Cumin

Heat the oil in a deep pot over a low heat. Add the onion, garlic, and fry for three minutes until tender, but don’t let them brown too much. Pour the vegetable stock. Cover and leave to simmer for 50-60 minutes or until the chickpeas are tender. Add the spinach, carrot, celery, tomatoes, and lentils, and reduce the heat. Simmer for 10 minutes and then add the green onions and the green beans. Simmer for 10 more minutes. Season with: salt, black pepper and cumin.