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Quimby’s Quick Vegan Matzo Ball Soup

January 25, 2011 by Patrick Beaulier

Matzo Balls: (we always double this part of the recipe)

2 tbsp potato starch

1 tsp salt

½ C Matzo meal

2/3 C stock or water

Mix in medium bowl. Let stand in fridge for 15-25 min.

Soup:

3 carrots, chopped

Dash of oil

5 cloves of garlic

3 stalks of green onions, chopped

2 boxes of “No Chicken” chicken broth or 4-6 cups of water with consume/bullion

  • If not ill add all the misc veggies in your house you want

In medium to large pot add the dash of oil. Saute carrots for 3-4 min. Add garlic and continue for 3-4 min. Carrots should be tender now. Add stock and onions. Bring to boil.

We find the small balls are best received. Take about a tablespoon of dough and roll in your hand until you have a ball. Carefully drop into medium boiling stock. Repeat until dough is gone. When the majority of the balls are floating you are ready, about 20 min.

Notes: Refrigerates and Travels well. Also goes great with Latkes.

Filed Under: Rants Tagged With: convert to judaism, convert to judaism online, darshan yeshiva, matzo, online conversion, patrick "aleph" beaulier, patrick aleph, punktorah, rabbi beaulier, rabbi patrick aleph beaulier, soup, vegan

Couscous Soup

June 25, 2010 by newkosher

Traditional Couscous Soup

This is the vegetarian version of the exotically fragrant Moroccan soup that is served with couscous. Use the same procedure to prepare couscous soup with chicken (see below). Brought to you by Janna Gur’s “The Book of New Israeli Foods”.

Ingredients (serves 6-8):

1 cup chickpeas, soaked in cold water overnight, rinsed and drained
4 carrots, cut into 2-3 large chunks
4 medium potatoes, quartered
1 large onion, quartered
Salt and freshly ground white or black pepper to taste
Small pinch of saffron or 11/2 teaspoons turmeric
200 g (7 oz) pumpkin , cut into 4-5 large  chunks
4 courgettes (zucchini), cut into 3-4 large chunks
Half a green cabbage, quartered
4-5 stalks celery stalks, peeled and cut coarsely (save the leaves)
1/2 kg (1 lb 2 oz) instant couscous

Traditional Couscous Soup

1. Put the chickpeas in a large saucepan, cover with water and cook for about 30 minutes. Drain, pour in 2 liters (2 quarts) of water (to prevent the soup from becoming cloudy later on), and cook for another 30 minutes, until the chickpeas are tender.

2. Add the carrots, potatoes and onion, season with salt, pepper, saffron or turmeric and cook for 45 minutes until the vegetables are tender.

3. Add the remaining vegetables (except the celery leaves) and cook for 15 minutes, until tender. Taste and adjust the seasoning. Add the celery leaves and cook for another 15 minutes.

4. Prepare the couscous according to the manufacturer’s instructions.

5. Place a heap of couscous in a deep dish. Arrange the vegetables on top  and ladle the soup around and over the couscous.

Red Couscous Soup

When adding the pumpkin, cabbage and courgettes (zucchini), add one small can (300 g, 1012 oz) of tomatoes in tomato  paste and continue according to the recipe.

Spicy Couscous Soup

Add 1-2 tablespoons of filfel chuma (p. 296) or harissa (p. 298) towards the end of the cooking cycle.

Couscous Soup With Chicken

Add 6-8 chicken drumsticks for the last 30 minutes of the cooking cycle.

Filed Under: NewKosher (Recipes) Tagged With: convert to judaism, convert to judaism online, Couscous Soup, darshan yeshiva, middle eastern, online conversion, parve, patrick "aleph" beaulier, patrick aleph, punktorah, rabbi beaulier, rabbi patrick aleph beaulier, soup, stew, vegan, vegetarian

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