Sukkot and the Seasonal Shift

It happens like clockwork.  Here in Connecticut, Rosh Hashanah is generally warm and sunny and by Yom Kippur the nights are downright chilly.

Sukkot comes just five days after and the foliage is suddenly tinged with vibrant oranges and happy yellows of Autumn.  The festival of Sukkot requires us to shift our moods suddenly also, from the days of contemplation and solemnity to a spirit of joyful thanksgiving and celebration. Our menus quickly transition to warming foods and for many of us,  that means soup.

In order to not overwhelm the cook with complicated recipes as we head into yet, another holiday, I share this super easy recipe by one of my blogging gal pals, Hannah Kaminsky. Hannah is a brilliantly accomplished cook, author and photographer.  I am awed by her ambition and accomplishments, especially considering that she is only 22 years old!

I interviewed her recently,  after the release of her book Vegan Desserts Sumptuous Sweets for Every Season. It has become my indispensable guide to non-dairy and vegan desserts.   Her recipes are both easy and convenient for kosher cooks who require non-dairy soups, sides and desserts to accompany meat meals. Thanks for sharing , Hannah.

Easy Roasted Red Pepper Soup

Easy Roasted Red Pepper Soup

Ingredients

  • 6 Large Red Bell Peppers
  • 5-6 Cloves Garlic
  • 1 Medium Onion
  • 4 1/2 Cups Vegetable Broth
  • 2 Bay Leaf
  • 3 Teaspoon Balsamic Vinegar, or to taste
  • Salt and Pepper

Instructions

  1. Preheat your oven to 450 degrees, and place your peppers on a baking pan lined with a sheet of aluminum.
  2. Roast for 25 – 30 minutes.
  3. Meanwhile, smash your cloves of garlic and roughly chop the onion.
  4. Move them into a medium saucepan, and add in the broth and bay leaf.
  5. Set over medium heat and simmer for about 20 minutes, until the onions are translucent.
  6. Once the outsides of the peppers are nicely charred, pull them out of the oven and crimp another sheet of aluminum on top to form a nice little package.
  7. Let it rest for 10 minutes to steam.
  8. Peel the skin off and remove the seeds and membrane.
  9. Transfer the cleaned peppers into your blender or food processor.
  10. Remove the bay leaf from the broth, and pour the contents of the saucepan, along with the vinegar. Thoroughly puree until completely smooth, and add salt and pepper to taste.
  11. To make the hearts, just mix together 2 tablespoons of vegan “sour cream” and 1 teaspoon of plain soymilk until smooth.
  12. Transfer the mixture into a small piping bag or squeeze bottle.
  13. Squeeze two small dots right next to each other onto the surface of the soup, and then drag a toothpick right down the center, between them.
  14. Wipe off the toothpick between hearts to keep it clean and separate.
  15. Enjoy with someone you love!
  16. Makes enough for six appetizer portions.
http://kosherlikeme.com/celebrations/sukkot-and-the-seasonal-shift

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