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It seems kind of strange to be blogging soups when it’s still so warm outside – in the Northern hemisphere at least – but leave it to Costco and those massive crates of pumpkins to force a person to face the reality that freezing days are lurking literally right around the corner (which is why I sometimes carry pepper spray on me at this time of year). I may have mentioned this before, but we are not ‘Soup on Shabbos’ people. We are ‘Soup-During-The-Week’ people. I 100% get that, of a Friday night, soup is a glorious and delicious tradition in many Jewish homes along with the rest of the Shabbos table fare, and perhaps it’s because of my over-the-top-chronic Jewishmotheritis that I always make 25x the amount of food we actually need and so an extra course of soup would just seem very superfluous at our place.  In any case, we really like to sit down to a bowl of soup with garlic bread or crunchy buttered ciabatta during the week. Here are two of my favorite (easiest, tastiest and healthiest) go-to soup recipes, plus the Lemon Dill Tuna Patties that I’ve been making for years because they are the easiest kid/family friendly fish-dish item to make in a huge batch and freeze as needed on Shabbos morning a couple of hours ahead of the meal.

Butternut, Lentil and Tomato Soup

I grew up eating this soup, thanks to my amazing Mum who used to make this all this time (and probably still does!)


  • 1 medium Butternut Squash, peeled, and chopped into large cubes
  • 1 cup of Red Lentils, rinsed
  • 1 Onion
  • drizzle of Oil – Olive is best
  • 8 oz can Tomato Sauce
  • 6 oz can Tomato paste
  • Salt
  • (optional: tsp Cumin, Paprika)

Dice and saute the Onion in Oil in a large pot until soft but not brown. Add Sait, plus optional Cumin and Paprika. Add remaining ingredients and fill with water to the top of the Butternut pieces. Bring to a boil then lower heat to medium low and simmer for 1.5 – 2 hrs. Turn off heat until soup is no longer boiling hot. Blend with an immersion blender. Serve immediately, refrigerate for 3-4 days or freeze in smaller batches.

Zucchini Soup

(I forgot to take a picture last time I made it – will add one in next time!)

  • 1 Onion
  • 4-5 medium Zucchinis
  • Dried Dill
  • 2-3 ts Salt
  • 1/2 tsp Black Pepper
  • Drizzle of Olive Oil

Peel and dice the Onion and saute in Olive Oil at the bottom of a medium-sized pot until soft but not brown. Rinse Zucchinis. Cut off ends. Cut into chunks and throw into the pot. Sprinkle liberally with Dried Dill. Add about 1/2 tsp Black Pepper and 2-3 tsp Salt. Fill the pot about 1/2-2/3 with water. Bring to a boil then simmer until Zucchinis are soft, or longer to develop flavor. (If the soups seems very watery at this stage, you can take out up to 4 cups of water. (You can always add it in at the end.) Blend with an immersion blender. (Add more salt as needed). Serve immediately, refrigerate 3-4 days or freeze for later.

Lemon and Dill Tuna Patties


So… Lemon-Dill Tuna Patties – You can really use any dipping sauce you like with these. I threw together a quick Garlic-Dill Mayo (1/2 cup Mayo, 1 cube frozen Garlic (Dorot), 1 tsp Dried Dill) but my kids really like these with plain old BBQ sauce. I regularly serve these on Shabbos, and also often throw them frozen into my kids’ lunch boxes. (I guess they defrost by lunch time. Who knows actually?)

  • 4 lb can of Tuna in water
  • 3 Eggs
  • 2.5 cups Flour (Can also Oats or Matza Meal) + extra if mixture needs it)
  • 2 small Onions, peeled and quartered
  • 1 cup chopped, raw Carrots (no need to peel)
  • 2 tblsp Garlic Salt
  • 1 1/2 tblsp Dried Dill
  • 8 oz can of Tomato Paste
  • Vegetable or Canola Oil for Frying

Drain and mash the Tuna in a food processor for 3-4 minutes. Transfer to a large mixing bowl, then return the food processor bowl to the base. Add remaining ingredients (minus the Oil) to food processor (no need to rinse it out) then add mixture to bowl of Tuna and mix together well. Add more flour or other binder if mixture needs added density. Cover the bottom of a large frying pan with 1/2 inch of Oil. Heat for 5-6 minutes on medium. Add round spoonfuls (tablespoon-sized) of mixture and fry on one side until light brown around the edges. Flip each one and continue frying until golden brown. Drain on paper towels. Reduce heat to low. Add more oil and reheat between batches if necessary. Serve warm or freeze for later.