CHIEF RABBI, HACHAM SHAUL KASSIN 5681 – 5779 / 1921-2018

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This is the creamiest pareve soup that you might ever try! Because it’s a just plain white, it even stands a chance with your pickiest eaters.

2 tablespoons olive oil

1 large onion, diced

1 leek, white and light green parts only, cleaned and diced

4 garlic cloves, crushed

1 (24-ounce) bag frozen cauliflower

2 lbs white sweet potatoes/Japanese yams, peeled and diced* (see notes)

6 cups water or stock

1 (13.5 ounce) can light coconut milk

Salt, to taste

  1. In a large pot, heat olive oil. Add onion, leek, and garlic and sauté over low heat until all are completely golden and tender, about 20 minutes.
  2. Meanwhile, preheat oven to 425⁰F. Spread cauliflower on a greased baking sheet and bake for 25 minutes, until cauliflower is just beginning to turn golden.
  3. Add cauliflower and potato to the pot. Add water or stock and bring to a boil. Cover, lower heat, and simmer for 40 minutes. Let cool.
  4. Once soup is cooled, blend using an immersion blender while adding coconut milk, a little at a time. Blend until completely smooth. Season with salt to taste and blend again.

Things to Note:

·         I use white sweet potatoes in this soup, a potato that we don’t often think to pick up. Sometimes you’ll see those labeled “Japanese yams.” They’re not orange like what you’d call a yam, and they’re not a staple like a regular potato. Breadberry carries white sweet potatoes, but if you don’t spot that at your local grocery, don’t sweat it. Regular orange sweet potatoes will work as well; you just won’t get that white creamy color. Having a sweet flavor while retaining the white color is what makes this soup unique.

·          We garnished this simply with toasted sunflower and pumpkin seeds.

·         I like the results and flavor nuances when I combine a couple of different types of onions, such as regular onions (I usually use sweet onions) and leeks used here. If you don’t have leeks on hand, just double up the onions.

Light coconut milk will keep the soup from being too rich, but classic coconut milk will make it a real extra creamy treat as well. I’ve used both. Don’t worry, you won’t discern the coconut flavor with either option...they will just make the soup so perfectly creamy!

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