Warming Winter Vegetable Soup & Kosher Like Me on TV
Photo: Liz Rueven

Warming Winter Vegetable Soup & Kosher Like Me on TV

Simmering this vegetarian winter soup on television this icy morning was thrilling for this food blogger! Simply put: It was mind-blowing and humbling to share my passion for supporting local CT farmers and my love for easy kosher recipes with a larger state-wide audience.

kosher like me on TV
Photo: Liz Rueven

I like to make this soup both dairy-free and meat-free, leaving all of the options open for kosher keepers and vegans.

Watch the video here.

This soup is sunny orange with CT grown sweet potatoes, carrots, butternut squash and apples. Add warming spices like curry, hawaji (a Middle Eastern ground spice blend of cumin, turmeric, cardamom), and smoky paprika to naturally elevate body temperature on these blustery cold days.

Blend this one pot vegetarian soup into a silky puree with an immersion blender, Vitamix or food processor. I used leftover challah to bake maple glazed croutons here, but feel free to use any bread you have hanging around.

challah croutons
Photo: Liz Rueven; maple glazed challah croutons



  1. Looks fab Liz. One of the things I like to do is roast some or all of the vegs in the oven — it adds a depth to the flavors that you do not get if you sauté, but this looks simple and easy and delicious.

  2. The TV clip was great, Liz and the soup looks yummy. Can I ask what kind of curry powder you like to use? The ‘mild’ curry I got from the Indian grocery is sill quite hot, so it’s sometimes hard to achieve the flavor without overdoing the heat. I’d love to hear what works for you. Thanks!

    • Hi Marla and thanks for watching. It was very exciting to do TV! About that curry- as you know, curries are blends so they vary greatly from brand to brand.For a basic, full flavored curry without too much heat I use Morton and Bassett. The kosher cert is KSA and I find it at Whole Foods. I also trust and use a lot of spices from the Whole Foods brand, 365. in comparison, to jars labeled simply “curry”, Madras style curry lists cayenne pepper as the second ingredient after turmeric. Stay aways from that one unless you’re seeking heat.

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