Every year when winter is right around the corner, Avi declares happily: “Let the soup season begin!”. This statement makes us both very happy, thinking that we are going to make dozens, if not hundreds of soups this upcoming winter. A few months later reality slaps us right in the face, realizing that the number of soups we’ve made isn’t the one we hoped for.

We’ve broken a new record last winter, when Michael, a friend from work who once worked as a cook for some of the better restaurants in Tel-Aviv, lent me the “Soup Bible“. As the name implies, this really IS a soup bible, with over 200 soup recipes, one looking yummier and more tempting than the other. Would you believe me when I say that we didn’t even try out one recipe from that book?! This year is gonna be different! (Yeah, yeah, we say that every year)…

A few weeks ago, I met a very very good friend of mine, with whom I’ve lost contact a couple of years ago. My fault. Yep, sadly I’m not so good at keeping in touch, even with people who are important to me, like Roni. A lot has happened in both our lives ever since, so Roni invited me to hers and her husband’s place, to catch up a bit. Since no social gathering is complete without something tasty to chew on, Roni offered me this great vegetables and groats soup she had made. I obviously asked for the recipe, and this soup was the one to open our soup season. And what a great opening it was!

The soup is real easy to make, very rich in flavor and vegetables, and the groats make it so thick and comforting - wonderful for a cold autumn evening. Go on, make it, and may us all have a great winter!

Some notes and tips about the soup:

* Roni says that you could add even more vegetables - according to your taste and cravings - such as pumpkin, zucchini, turnip, beetroot, etc… Just make sure to slice the vegetables into relatively big pieces, so they won’t fall apart during the cooking process.

* Chicken soup - this recipe calls for it, and let’s face it, we aren’t always up to making 2 soups for finally ending up with one. What I usually do is use powdered chicken soup and mix it in hot water - it does the trick wonderfully and quickly. If the MSG in those things is bothering you, nowadays they sell a natural version of those powdered soups - containing natural ingredients only. I use it and find it just fine.

* To my opinion, some alcohol addition can boost almost any dish. If you’re with me on that one, feel free to add 4-5 Tbsp of white wine between stages 5 and 6 in the recipe.

Vegetables and Groats Soup / Roni Schmitz
Makes 4-6 portions

Ingredients:
1 big onion
100 gr tomato paste
1 tsp sugar
2 medium sized potatoes, cubed into big cubes
3 big carrots, cut to stripes, lengthwise (we love carrots, so I’ve put some more)
1 parsley root, peeled and cut into quarters
1 celery root, peeled and cut into quarters
2 celery stalks, including leaves
1/2 parsley bundle (about 10 rich branches)
1/2 dill bundle
2-3 garlic cloves, chopped
1/2 cup groats
chicken soup, until all vegetables are covered (I needed about 2 liters)
salt
pepper

Directions:
1. Fry onion until starts to become golden.
2. Add in the tomato paste, stir, and let fry for several minutes, but make sure it doesn’t start to burn.
3. Add in the sugar and stir.
4. Add in all the ingredients on the list, except (and not including) the garlic. Stir well.
5. Add in the garlic and keep frying for a few more minutes.
6. Add in the chicken soup, until all the other ingredients are well covered. Add the groats.
7. Cook on medium flame until the vegetables soften. Lower the flame to the minimum and keep cooking for 30 more minutes.
8. Pour into serving plates and serve, recommended with some chopped parsley above it, or some chopped chives.

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