Simchat Torah - Soup Recipes

After receiving numerous requests, we’re delighted to share Naomi and Yehuda Lethbridge’s beloved soup recipes. They made these soups for our informal Simchat Torah lunch, where they were enjoyed by all. Enjoy a fragrant tomato and tarragon soup, inspired by the classic flavors of Covent Garden, along with a hearty and delicious barley soup that’s sure to warm you up!

Kehillat Nashira's Simchat Torah Tomato and Tarragon Soup

Ingredients:

• 60g vegan butter

• 1.5 tbsp olive oil

• 1 large onion

• 1 stick celery

• 160g carrots

• 5 garlic cloves

• 675g vine tomatoes

• 3 tbsp tomato puree

• 1 bay leaf

• 1-2 tbsps fresh tarragon

• 1.5litres of chicken stock 

• 2-3 tsps sugar

• 1 lemon rind

Method:

1, Melt the butter and oil in a large saucepan.

2. Cook vegetables and garlic for 2 minutes.

3. Add tomato puree, bayleaf and tarragon, chicken stock, sugar and lemon rind.

4. Simmer uncovered for 20 minutes.

5. Discard bay leaf and lemon rind and puree with liquidiser.

6. Season and serve.

Kehillat Nashira's Simchat Torah Barley Soup

Ingredients:

• 1 onion diced

• 1tbsp Sunflower oil (or butter)

• 1 garlic clove crushed

• 2 celery sticks sliced 

• 2 carrots 1cm cubes

• 1 courgette 1cm cubes

• 1 tin chickpeas

• 150 g barley

• 1 litre stock

• 2 bay leaves

Method:

1. Fry on a medium heat, sunflower oil, onion, celery and carrots with a 1 tsp salt until soft (10 mins, keep the lid on and stir occasionally). 

2. Add the garlic and fry for a couple of mins.

3. Add the stock, bay leaves, barley. Bring to the boil, and simmer for 20 mins. 

4. Add the chickpeas, simmer for 10 mins. 

5. Season to taste.