Well, it is officially winter here in Jerusalem, and while I’ve never been a great lover of cold weather, I have to admit that soup season is something special. The variety of flavors and textures, and the way a good soup fills you up and warms you from the inside out, make it hard not to appreciate it.
Soup is one of the most personal dishes we make. No two pots are ever exactly the same. We can use the same ingredients, follow the same steps, and still end up with different results.
That’s because soup is made with more than what goes into the pot – it’s made with care. Perhaps that’s where the idea of “soup for the soul” comes from. The love, the attention, the balance of spice or sweetness all come together into something unique, much like each of us, with our own blend of personalities and talents.
So while I’m sharing a few soup recipes here, think of them as a starting point. If a certain spice doesn’t speak to you, leave it out. If another flavor feels like it belongs, add it in. Soup invites creativity in a way few other dishes do. Look through your vegetables – fresh, frozen, or canned – open your spice drawer, and see what speaks to you. And don’t forget a handful of fresh herbs at the end for that final burst of color and freshness that brings everything together.
Two-tone pepper soup
Years ago, I made a simple orange-yellow pepper soup that I served to guests, and everyone enjoyed it – myself included, especially because of how easy it was to prepare. As I was researching recipes to feature here (having already written quite a few soup articles over the years), I found myself going back to that pepper soup.
This time, though, I had a new thought: What if I made a yellow pepper soup and a red pepper soup, and served them together in one bowl for a two-tone effect? The idea felt both playful and elegant – and honestly, too pretty not to try.
This recipe can be made as two separate soups for a striking two-tone presentation, or cooked together in one pot for a smooth orange pepper soup. The flavors are warm, balanced, and comforting either way.
I also shared a short video of this soup on Instagram (@inthekitchenwithhenny) if you’d like to see it come together.
Yellow Pepper Soup
Yields 4-6 servings.
3 Tbsp. olive oil
1 onion, diced
3 yellow peppers, cut into chunks
1 small potato, peeled and cut into chunks
1 clove garlic, crushed
1 cup cream (dairy or coconut)
2½ cups water
1 tsp. salt
½ tsp. black pepper
¼ tsp. ground ginger
1 tsp. turmeric
1 tsp. garlic powder
Red Pepper Soup
3 Tbsp. olive oil
1 onion, diced
3 red peppers, cut into chunks
1 carrot, peeled and cut into chunks
1 clove garlic, crushed
1 cup cream (dairy or coconut)
2½ cups water
1 tsp. salt
½ tsp. black pepper
¼ tsp. ground ginger
1 tsp. sweet paprika
1 tsp. garlic powder
In two separate pots, heat the olive oil over medium heat. Add the onions and sauté until soft and lightly caramelized. Add the peppers and sauté for about 5 minutes, stirring occasionally.
Add the garlic, followed by the potato (for the yellow soup) or carrot (for the red soup). Pour in the cream and water, then add the spices. Bring to a gentle simmer, cover, and cook for about 1 hour, until the vegetables are very soft.
Remove from heat and allow to cool slightly. Blend each soup separately until smooth.
To serve Two-Tone: Pour both soups into a bowl at the same time, one from each side, allowing them to meet naturally in the center. For a decorative touch, gently drag a toothpick through the soup to create a simple pattern.
Each soup can also be served on its own.
Homemade croutons
These croutons are perfect for sprinkling over soup or tossing into a salad. They’re especially good made with leftover challah or day-old bread, turning something simple into a crisp, flavorful topping with very little effort. My mother makes her own croutons every few weeks and keeps them stored in a zip-top bag, so she always has some on hand to add to salads or soups.
4 slices challah or bread (preferably day-old)
1 Tbsp. olive oil
½ tsp. garlic powder
Preheat the oven to 200°C (400°F). Line a large baking sheet with baking paper.
Cut the challah or bread into 2-cm. cubes and place them in a zip-top bag. Add the olive oil and garlic powder, seal the bag, and shake well so the bread cubes are evenly coated.
Spread the coated bread cubes in a single layer on the prepared baking sheet. Place in the oven and set a timer, as croutons can burn easily if not watched closely. Bake for about 8 minutes, then give them a gentle mix. Return to the oven for another 2 minutes, or a bit longer if you like them extra crisp.
Remove from the oven and let cool completely before serving or storing.
Chunky chicken soup
This is the perfect winter meal in a bowl – hearty, filling, and comforting without being heavy. It comes together easily and doesn’t require any blending, making it a true from-the-pot-to-the-bowl kind of soup. Feel free to use the vegetables you enjoy most or have on hand, and finish with a handful of fresh herbs to add a bright, fresh note of flavor.
Yields 3-4 servings.
3 Tbsp. olive oil
1 onion, sliced
4 cloves garlic, crushed
2 boneless chicken pieces, raw, cut into thin slices
1 tsp. salt
¼ tsp. black pepper
3 cups mixed vegetables, fresh or frozen, cut into bite-size pieces (such as baby carrots, broccoli, corn, peas, or chopped green beans)
3 cups clear chicken stock
Fresh herbs, chopped – such as parsley, cilantro, or dill
Heat the olive oil in a large pot over medium heat. Add the sliced onion and sauté for about 5 minutes, until softened.
Add the garlic and sliced chicken, stir, and cook for about 5 minutes. Add the vegetables and mix well. Pour in the chicken stock and add the fresh herbs. Cover the pot and bring to a boil. Lower the heat and let the soup simmer for about 1 hour, until the vegetables are tender and the flavors are well developed.
Ladle into bowls and serve hot.
Home-baked apples
It’s been a while, but when I close my eyes and think back to the baked apples my mother would sometimes make for my father, I can still sense the sweet aroma as if they were baking in my oven right now. As a child, I didn’t appreciate them very much, but my father would enjoy every bite, and somehow we were always drawn in to taste them, too.
Today, I like to add a drizzle of honey or a touch of brown sugar, along with a sprinkle of cinnamon, to turn this simple dessert into a true sensory experience – one that pleases the eyes, the nose, and the palate.
Yields 4 servings.
4 red apples, cored (leaving the bottoms intact)
Honey or brown sugar, to taste
Cinnamon, to taste
1 cup boiling water
Preheat the oven to 180°C. Slice off the top of each apple and set the tops aside. Core the apples, leaving the bottoms intact.
Place the apples upright in a baking dish and gently place the apple tops back on. Sprinkle honey or brown sugar over the tops of the apples, followed by a sprinkle of cinnamon.
Carefully pour the boiling water into the bottom of the pan. Bake uncovered for about 45 minutes, until the apples are soft, fragrant, and beginning to collapse while still holding their shape. Serve warm.
THERE ARE so many things I treasure about winter in Jerusalem – watching the brown, sandy hills come alive with bright green grass, noticing flowers blooming everywhere, and enjoying slower evenings with less running around and more time together. The pace softens, and there’s finally room to pause.
These long winter nights are the perfect time to curl up with a cup or bowl of soup, alongside a good book or a family movie night. Summer will arrive soon enough. For now, let’s reach for something warm and enjoy these simple, cozy winter moments. I wish all my readers a happy and healthy winter, filled with moments of calm and warmth.
The writer is a kitchen coach who teaches women how to meal plan and cook, so they get dinner on the table and prepare for Shabbat and chag on time. For one-on-one coaching or an event: www.inthekitchenwithhenny.com