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Writer's picturebrkt-ברקט

Spring Soup for Passover

This recipe is Kosher For Pesach according to the Sephardic rulings. if you now include קטניות (kitniyot - legumes, pulses, grains, etc.) in your Passover diet, then try it out!



BT's Spring Soup for Passover


Ingredients:

1 extra large leek

1 dark green zucchini

1 jalapeño chili

1 small bunch dino kale

2 1/2 cups (600 grams) frozen green peas

1/4 teaspoon nigella seeds

1/4 teaspoon whole coriander seeds

1/8 teaspoon black cardamom seeds

1 very small pinch fiori di finocchietto

1/2 teaspoon red chili flakes

2 tablespoons Arak (any anise liqueur)

2 tablespoons sunflower oil (or any light vegetable oil)

8 cups water

1 tablespoon kosher salt

3-6 grinds of black pepper to taste


Directions:

Thoroughly wash leek, zucchini and kale

In a heavy gauge pot add oil and turn burner on to medium flame

When oil is hot add nigella seeds, coriander, cardamom and sauté for 1 minute

Slice jalapeño in rings including veins and seeds

Add jalapeño to pot and saute for 1 minute

Add leeks and cook until the whites become translucent - approx 6 minutes

Add zucchini and kale and continuing cooking for 4 more minutes stirring frequently

Add red chili flakes, fiori di finocchietto and salt and cook 1 minute

Add Arak and cook for 3 minutes to burn off alcohol

Add 3 grinds black pepper

Add water

Add peas

Turn heat up to high and bring soup to a boil. When it reaches boiling, cover with lid and turn the burner down to low. Simmer for 20 minutes

When soup is cooked, remove from stove and let cool. When cool use a wand blender and purée

Add 3 more grinds of black pepper

Serve soup with chopped red basil and cilantro and a slice of lemon


Enjoy! !בתיאבון






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