The arrival of winter in Israel marks the beginning of the soup season. And this vegetarian soup is not only tasty; it will warm you up! Observant Jews do not eat meat and dairy together, so this soup is recommended as an appetizer with a dairy-based main dish like cheese pastries.
Chef Yagil’s Tips
– I like to add fresh lemon peel to this dish, giving it a unique flavor and helping control the headaches from which I suffer when the weather turns cold. Use a paring knife to carefully peel the lemon and then cut the peel into fine strips.
– A dash of curry will intensify the soup’s flavor and give it some color.
– Use plenty of garlic, which further boosts the flavor and is excellent for our health.
Ingredients
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