It’s certainly still winter but this weekend we were blessed with a beautiful and mild Sunday, the kind that promises spring is just around the corner. A spicy, tangy soup works well on sunny-but-still-cold days like these, not too heavy but still warming. This recipe is called chili but instead of being a stew-like combo of beef and beans, it’s a brightly spiced green vegetable soup. And it comes together in just 30 minutes, a simple recipe for a quick and delicious dinner.
For my easy supper, I subbed the chicken out for a vegetarian version, replacing it with zucchini, and added some black beans for additional body and protein. The combination of cumin, oregano, fresh cilantro, and lime really seals in the tangy kick. The result is delicious and just feels good eating. For a little more texture, serve with toasted tortilla slices. Enjoy! Read More
Although there were whispers (okay cries!) of winter weather storming into New York City this week, the days have been mild and so sunny. But that doesn’t stop cool fall weather from being the best time for soup. And since I’m lucky to now live close enough to my sister that we can have regular cooking fests, this week we combined forces and prepared two big pots of cold weather food, enough (and more!) to get us through the week.
My sis stuck with a go-to recipe, a veggie-packed lentil stew, but I was a little stumped on what to make until I saw a big pile of bright beets at the Greenpoint Greenmarket and was reminded of a delicious borscht we recently had. This soup is easy to make, so delicious, and, thanks to the beets’s high dose of vitamins, super healthy. Along with the classic spices, I added ginger, orange zest and juice, and a few tablespoons of a spicy pickle mix to help kick-up the sour flavor and spice. And as we planned, I’ve happily been eating it all week! Whether you’re in the throes of cold weather, or still enjoying fall’s sunshine, it’s a great pick-me-up meal. Enjoy! Read More
fAter a wonderfully mild start, Berlin’s winter has finally hit in full force. The city’s streets were lined in a slick ice that had many dangerously falling over on Monday, and yesterday we woke up to the first snow of the year. After braving the cold, Sarah’s wonderfully warming Gold Rush Soup—doesn’t the name just make you feel warmer already?—was the only thing I wanted. Lately I’ve been cooking just what I want, and thankfully that also means lots of healthy fresh vegetables, herbs, and spices.
I didn’t have Sarah’s combination of sweet potatoes and turmeric on hand, but loved the idea of turning roasted vegetables into a quick soup. Our CSA pumpkin, garlic, and ginger did the job nicely. But the real secret to this soup is the lovely chickpea croutons, spicy and crunchy and quite addictive. While it’s not required, I do suggest roasting the chickpeas in coconut oil—it adds such a nice aroma. The chickpeas are also delicious tossed into salads, if you can manage to keep from eating them all directly off the roasting pan! Read More