Category Archives: Soup


It may be September, but the weather hasn’t quite changed just yet (though I’m totally digging these cooler nights). I, much like summer itself, am having one last hurrah before retiring those delicious summer flavors. One of my favorite ways to celebrate the beautiful, flavorful summer produce available, especially in August/early September, is to throw everything in a blender and call it gazpacho.

Ok, I know that traditional gazpacho has bread in it. But I’ve never made it that way. I mean, don’t get me wrong, I love bread, but why would I use bread to diminish the flavors of all those amazing summer veggies? That and my family originally started making gazpacho with the mindset of “this is basically just a vegetable smoothie.”

I prefer a red, tomato-based gazpacho packed with cucumbers, peppers, and sharp hints of fresh onion and garlic. Add a little tomato paste to deepen the flavor, a touch of lemon or vinegar to add some bite, and if you’re feeling really adventurous, just a hint of spice. Throw it all together and you have a refreshing starter to any meal.

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Asparagus Soup


Welcome to the new site! Do you like it? Not going to lie, it took me waaaaaaay too long to put it together. It’s all a bit of an experiment, so please let me know if you find any quirks. I’m sure there are many.

In addition to a new site, I’m also in a new kitchen and have a new place to shoot photos. I (finally) moved back into Philly and have a beautiful kitchen at my disposal now (including a Viking range!!!!). Between the moving and the unpacking, life has been a little crazy. Throw in getting the floors redone and the insane amount of dust that creates, and you can see why it’s been a little while since I’ve posted. But now I’m back, baby, and possibly even better than ever.


Spring has definitely sprung this week, and to celebrate, I made a springy recipe! My roommate (and BFF, and the best Philly realtor, in case you need one) inspired me to look into asparagus soup recipes, which I honestly never knew existed. I took a little bit of this and a little bit of that from different recipes and ended up with something that is bright, creamy, and a beautiful spring green color. It definitely tastes like spring in a bowl.

This soup is great either hot or cold, as a snack or an appetizer, and as with all soups, I highly recommend a nice, crusty piece of bread with it. What spring recipes are you cooking?


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Tomato Cannellini Soup with Spinach


Happy Chanukah everyone! We’re currently smack in the middle of this oil-centered holiday, and I’ve certainly had my fair share of latkas at this point. In an effort to lighten things up a bit (which can be hard to do during a holiday where traditional foods include fried potato pancakes, jelly filled donuts, and chocolate), I’m turning to lighter, simpler foods that can be quickly thrown together.


While the weather is only crisp rather than the more December appropriate cold, my heart still turns to soups this time of year. There is something so comforting about a big bowl of steaming hot soup. Add in a crusty roll of bread and I am in absolute heaven.


This soup is bright in both colors and flavors. The tomato base provides a slightly acidic undertone, the beans bulk it up, the spinach gives it a pop of color, and the spicing provides some heat. Basically, everything I could possibly want in one bowl. The best part is, it’s so ridiculously easy to throw together that you can totally make this for dinner tonight.


What foods do you make to lighten things up?

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Recipe ReDux: Minestrone Soup












This month’s RecipeReDux theme is “A Food Memory For Which You Are Thankful,” which makes sense for November, because, you know, Thanksgiving. My immediate thought was minestrone soup. Now, for me, this memory is more of a late September/October memory than a Thanksgiving memory, but I’m thankful for it all the same.

I might have mentioned this in the past, but my favorite Jewish holiday is Sukkot. It happens every fall. We build a hut, or sukkah, in the backyard and we eat our meals in it for a week. I remember having fun decorating the sukkah with lights, strings of beads, and the longest paper chains we could manage as kids. I remember hosting my class in the sukkah every year. School was only a block away from my house, so we’d make a special, mini field trip to my backyard, where my mom would be waiting with snacks. But for me, the most memorable part of this beautiful holiday was always the minestrone soup.

Sukkot happens at the beginning of the fall season. The later it happens during the year, the colder it is and the happier I am. My favorite memories are eating in the sukkah at night, being cold, trying to huddle closer together at the table for warmth. Then, my mom would bring out the first batch minestrone soup of the year (we lived on that stuff all fall and winter long), and we would delightfully hunker down over our steaming bowls of soup and drink up the warm deliciousness. This is one of my all time favorite food memories.


















The minestrone soup is no longer a magical soup for me, now that I understand that my mom made it because it was ridiculously easy to put together, but it still holds those wonderful memories in it. I should note that my family calls it minestrone because that’s what it most resembles, but my mother is a Hungarian Jew who was just trying to find a soup all three children could enjoy, so it’s not the most authentic recipe. And that’s totally fine by me.

This soup calls for a couple of canned goods, some fresh veggies, and not a whole lot of time on the stove. Not only is it comfort food for me, but it’s a very dorm-friendly recipe, one that I plan on using all winter long. While there are some basic ingredients that make this soup what it is, there are also a number of optional additions that we’ve added in the past, depending on what we have on hand. Here I’ve made the most basic version, but I’ve also included a list of additions.

One thing to note is that there are no noodles in this minestrone. I don’t know why, but noodles in soup have never really appealed to me. They tend to feel like mushy blobs of nothing, so I leave them out. Growing up, we’d sprinkle croutons over the soup instead to give each bite a nice little crunch. Delicious.












What food memory are you thankful for?

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Vegan Thanksgiving Ideas

Happy (almost) Thanksgiving!

I love Thanksgiving.  First of all, it is one of the few huge family gatherings and meals that is not a Jewish holiday (read: we can actually document the occasion with pictures).  Second, the football.  I love a day that is so based on football schedules.  Third, and most importantly, the food.

Oh, Thanksgiving food.  It’s just so wonderful and autumnal.  It’s also one of the most vegetarian and vegan friendly holidays there is.  I mean, other than the turkey, the rest of the traditional Thanksgiving dishes are generally already vegetarian and/or vegan, or at least easily converted.

If you’re having some vegans or vegetarians over and you’re at a total loss of what to feed them, here are some suggestions (and pretty much what my Thanksgiving would look like if I were hosting):

Curried Butternut Squash Soup (the recipe is phenomenal, the pictures are from a time before I understood things like lighting)

For more great ideas, check out BuzzFeed’s 41 Delicious Vegan Thanksgiving Recipes,or the Huffington Posts’s collection of vegan Thanksgiving dishes.