The Jerusalem Post Magazine - - FOOD - • By PASCALE PEREZ RUBIN Pho­tos and styling: Pascale Perez Rubin Trans­lated by Han­nah Hochner.

I love this time of year. The weather has cooled, the days are shorter, and here and there it rains. But what I re­ally love is get­ting to cook win­ter foods and lovely soups that are per­fect to serve on cold, win­try days.

One of the sug­ges­tions I of­fer in food work­shops is that im­pro­vis­ing – es­pe­cially on soups – is one of the most fun parts of spend­ing time in the kitchen. I al­ways say, let your cre­ativ­ity spring forth and dare to step out of your com­fort zone.

I like to add grains and legumes to my win­ter soups to make them rich and hearty. You can also add dif­fer­ent pas­tas, which is a fa­vorite among chil­dren.

This week, I’ve in­cluded a num­ber of soup recipes that are per­fect for the sea­son. One is a hearty barley and lentil soup. An­other is a thick corn soup that is a fa­vorite among chil­dren and adults alike. The third is a mine­strone soup, and the fourth is spicy Tu­nisian chick­pea soup with harissa and cumin. Stay warm!


Newspapers in English

Newspapers from Israel

© PressReader. All rights reserved.