In the kitchen with Henny: Five hearty soups to warm up your winter Shabbat meals

After all, I had the air conditioner on just 36 hours ago. How is this even possible?

And yet, this happens every year! You would think that after 22 years of living in Israel, I’d be a little less shocked by the sudden change in weather. Apparently not!

Well, cooler weather means it’s time to warm up, and what does a better job of that than a steaming bowl of delicious homemade soup? There’s something so comforting about coming home to a pot of soup simmering on the stove, especially on those chilly Jerusalem evenings.

One of the things I love most about soup is how easy it is to prepare. With just a few simple ingredients and one pot, you can have a hearty, satisfying meal that really does count as dinner. Some soups are light and comforting, while others are thick and filling enough to keep everyone satisfied. And there’s usually enough left over for lunch the next day, which is always a bonus.

So, it’s time to bring out the soup pots. Here’s to a winter filled with warm kitchens, delicious aromas, and plenty of homemade soup!

Yields app. 20-24 small garlic knots

For the dough:

For the garlic spread:

Place the salt in the bottom of a large mixing bowl, then add the flour. Using the bottom of a cup, make a well in the center of the flour. Add the yeast and sugar to the well, then pour the warm water over them. Mix using a dough hook or knead by hand until a soft dough forms. Separate a small piece of dough for hafrashat challah, without a blessing. Lightly grease a bowl with olive oil, place the dough inside, cover, and let rise for approximately 45 minutes.

Preheat the oven to 180°C (350°F). Transfer the dough to a lightly floured surface and roll it out into a rectangle. Cut into strips, then roll each strip into a rope and tie into a knot. For smaller knots, divide the dough into approximately 20-24 pieces. Place the knots on a baking sheet lined with baking paper, leaving a little space between them. Cover loosely and allow to rise for another 10 minutes.

Bake smaller knots for approximately 12-15 minutes, or until golden and lightly browned. If making larger knots, increase the baking time to approximately 15-20 minutes, until golden and lightly browned.

While the knots are baking, melt the butter and mix in the garlic powder, minced garlic, dried parsley, and olive oil. As soon as the knots come out of the oven, generously brush them with the garlic butter mixture, allowing it to soak into the warm bread. Sprinkle with grated Parmesan cheese, if desired, and serve warm.

About two weeks ago, I was talking to my dear friend Sarah, affectionately known as Nona Sarah to her grandchildren, great-grandchildren, and even my own daughter. She mentioned that she was making orange lentil soup, her mother’s recipe, and was feeling nostalgic as it reminded her of growing up in Egypt, when her mother would make it for dinner.

I immediately thought, “Ooh, that’s a recipe I want to share with my readers!”

So this week, I called her to ask for the recipe. “It’s called Atz,” she told me, which sounds so similar to the Hebrew word for lentils, adashim.

Only after preparing the recipe for this article did I realize the incredible coincidence: this week’s Torah portion is Parshat Toldot, which tells the story of Esau selling his birthright to Jacob for a bowl of red lentil stew. Suddenly, I knew this recipe belonged in the article!

Just imagine, nearly 4,000 years ago, Jacob was preparing lentil stew right here in the Land of Israel. And here we are, thousands of years later, with lentil soup still being made in kitchens around the world. Nona Sarah’s family recipe was passed down from her mother in Egypt, through France and America, and now she’s sharing it with me here in Israel. I’m getting goosebumps just thinking about it!

Nona Sarah prefers the soup chunky, just as her mother made it, although you can blend it if you prefer. She also told me that she enjoys her first bowl as is, but for the second bowl, because there’s always a second bowl, she adds a few spoonfuls of cooked rice.

And one last little coincidence: Nona Sarah told me to use orange lentils, but when I went shopping, they were labeled red lentils. How fitting! Best of all, this delicious soup needs just a handful of ingredients and is surprisingly simple to make.

Yields 4-6 servings

Meanwhile, heat the olive oil in a small sauté pan over medium heat. Add the sliced garlic and sauté for 2-3 minutes, until fragrant and lightly golden. Add the dried coriander, stir to combine, and remove from the heat.

Bring to a gentle boil, then reduce the heat and simmer for another 15-20 minutes, until the soup thickens and the flavors come together. The soup should be thick and hearty but still have enough liquid to be spoonable. Add a little more water if needed.

Serve hot, with an optional few spoonfuls of cooked white rice added to each bowl.

Yields 4-6 servings.

Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 4-5 minutes, until softened. Add the garlic and cook for another minute, stirring occasionally.

Add the chopped zucchini, vegetable broth, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for approximately 15-20 minutes, until the zucchini is tender. Add the spinach during the last two minutes of cooking, stirring until wilted.

Remove the pot from the heat and blend the soup with an immersion blender until smooth. Allow it to cool slightly before adding the cottage cheese.

Blend the cottage cheese separately until smooth and creamy. Add one cup of the blended soup to the cottage cheese and mix well, then pour the mixture back into the pot and stir until fully combined.

Add the pesto and lemon juice, stirring well. Warm gently over low heat for another 2-3 minutes, without allowing the soup to boil.

Serve warm, with an optional drizzle of pesto or a few fresh basil leaves for garnish.

This time of year, there’s so much beautiful pumpkin in the produce sections of our supermarkets. I remember once grocery shopping and spotting an enormous pumpkin at the back of the produce section. A worker was busy cutting it into smaller portions for customers, and I couldn’t believe how big it was! I had never seen a pumpkin that size before, and it was pretty cool to watch.

Pumpkin makes such a delicious, creamy soup, and the addition of coconut milk and curry spices gives this one a wonderful twist. It’s rich, flavorful, and warms you from the inside out, making those cold, rainy days something to look forward to. And if you don’t have curry powder at home, I’ve included a simple spice blend you can make yourself.

Yields 4-6 servings.

Optional garnish: Coconut milk, fresh cilantro, or toasted pumpkin seeds.

Heat the olive oil in a large pot over medium heat. Add the onion and sauté for approximately five minutes, until softened. Add the garlic, curry powder, and ginger, stirring for another minute until fragrant.

Add the cubed pumpkin and vegetable broth or water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the pumpkin is very tender.

Stir in the coconut milk and blend with an immersion blender until smooth and creamy. Add the maple syrup or honey, if using, and the lemon or lime juice. Season with salt and black pepper, and warm gently for another 2-3 minutes.

Serve hot, garnished with a drizzle of coconut milk, fresh cilantro, or toasted pumpkin seeds, if desired.

No curry powder in your spice cabinet? Make your own by combining 2 tsp. turmeric, 1 tsp. ground cumin, 1 tsp. ground coriander, ½ tsp. ground ginger, ¼ tsp. cinnamon, and ¼ tsp. black pepper. Mix well and use 1 Tbsp. of this blend in the soup in place of the curry powder. Store the remaining mixture in a small airtight jar for another time.

EVERYONE HAS that one soup that brings back special memories. For me, it’s chicken soup. My grandmother made the best chicken soup, better than I could ever make, although I still try! And every time I make it, I’m hoping to recapture just a little of that feeling of sitting beside her at the kitchen table, sipping her soup and enjoying those precious moments together.

But I’ve come to realize that when it comes to soup, perhaps more than any other food, it’s the love that goes into making it that gives it its real flavor. Maybe you’ll try one of these recipes, and it will become a favorite in your home.

Maybe you’ll find yourself making it again and again for the people you love. And one day, years from now, someone in your family might be standing over a pot of soup, remembering the warmth of your kitchen and the love that came with every bowl.

And that, to me, is what makes a bowl of soup so special.■