Notes about Recipes in this book

• Curried sweet potato, carrot and red lentil [soup] [Julie Van Rosendaal]

  • averythingcooks on January 12, 2025

    This is good but it came across as a bit sweet for me...a good shot of sriracha easily fixed that. I used coconut milk (in place of the suggested heavy cream or yogurt) and liked the subtle flavour & creaminess it gave.

• Acorn squash and lentil [soup]

  • pamacea on March 24, 2024

    Simple and delicious. I used a wand blender on the veg before adding the lentils (used canned for convenience). The thyme is a subtle and perfect seasoning that brings it together.

• Pasta e fagioli [soup]

  • averythingcooks on April 29, 2024

    This is a very simple, hearty & flavourful pot of soup. I had leftover cooked hot & mild Italian sausage to use up (in place of pancetta) so I rendered some fatty bacon ends ( discarding the solids) & proceeded from there, adding the sausage after the carrots were tender. I added a little tomato paste, cooked my ditali separately & used fewer beans (last handful from the freezer). I added a parm rind to the simmer & lastly stirred in lots of basil pesto. This will be made again.

• Potato and leek [soup]

  • averythingcooks on April 19, 2023

    I expected to like this soup but was surprised at how much we both loved it as the simple ingredients (including lots of aromatics relative to the 2 potatoes called for) came together beautifully. I did season with a fresh herb salt that I keep in my freezer (thyme, rosemary & parsley processed with kosher salt) and I cut the heavy cream in 1/2. At this point it was really good, but I had a small pile of grated asiago to use up so it went in for another layer of flavour. We both ate big bowls for dinner and I am planning to make again today for upcoming lunches. Clearly a repeat.

• Potato and bacon with cheddar [soup]

  • averythingcooks on February 27, 2026

    Potato leek soup always surprises me as such simple ingredients give a really flavourful soup even before any extra add-ins. I rendered the fat from some "fatty bacon ends" that I keep in a freezer jar (then discarding the solids) & used that fat to cook the leeks. We had a discussion re: to leave chunky or to use the immersion blender and the latter won this time. After blending, the aged cheddar, less sour cream than called for + cubed ham (our preference over pieces of bacon) went in & we really enjoyed this filling soup.

• Hearty sausage minestrone

  • averythingcooks on April 10, 2026

    This is a pretty classic minestrone which means hearty & very good. I did raid the freezer for the tomatoes, replacing the can of crushed with a 50:50 mix of and olive roasted tomato sauce & Ottolenghi's spiced cherry tomatoes. A parm rind went into the simmer & I stirred pesto into each bowl. AND lunches for the next few days are covered!

• Cast iron cannellini and kale [soup]

  • averythingcooks on April 10, 2025

    I used sweet Italian sausage (I've never seen the wine & cheese sausage she also suggests) and raided my freezers for homemade stocks, navy beans, tomatoes, a "winter soup" fresh herb blend & spinach (added much later) to replace the kale. The fresh thyme went in early with the herb blend, a chunk of pesto + a parm rind and the fresh basil went in at the end. This made for a great dinner soup and we are also very happy to have more for today's lunch.

• Carrot, leek and rice [soup] [Elizabeth Baird]

  • averythingcooks on November 12, 2020

    This recipe resulted in a simple, vegetable rich, light bowl of soup. I did use fresh thyme (in place of dried) and I added some celery when cooking the aromatics. I eat soup all year long and this a great choice for spring/summer.

• Moroccan red lentil [soup]

  • averythingcooks on February 13, 2021

    This is a very nice pot of soup! I did use some my of homemade Moroccan spice mix with the cumin & paprika called for and because I like lentil soup to be very smooth, I puréed all of the simmered lentils and then added the chopped tomatoes, lemon juice & fresh herbs. I started fairly slowly with the dill & mint, chopping and tasting until I had it where I liked it.

• Roasted corn and red pepper chowder with chorizo

  • averythingcooks on October 02, 2022

    This was a tasty and filling choice for a dinner soup that is full of aromatics & fresh vegetables. I used 5% cream in place of the 35 % cream to keep it a bit lighter and we are very happy to have a pot of this in the fridge for this week's lunches.

• Tortellini with pesto cream [soup]

  • averythingcooks on January 27, 2022

    This certainly is a good soup and it was a smart use for a small number of frozen tortellini I found lurking in the freezer......it's just not great or special compared to so many other soups that I make. IF I had some frozen stuffed pasta on hand needing a use, I might repeat this.

  • averythingcooks on January 27, 2022

    UPDATE: I had a bowl this afternoon and after a night in the fridge, the creamy base (with fresh tomato, stock, cream and pesto) is much more flavourful...but I now think orzo might be a better choice than larger stuffed pastas…which I will try soon.

  • dbuhler on April 02, 2026

    We really liked this! I made a half batch but used the full amount of pesto, and I added a handful of grated Parmesan at the end. I also added about 7 oz. of shredded chicken to make it more substantial. I would definitely make this again!

• Roasted heirloom tomato [soup]

  • averythingcooks on October 02, 2022

    With oven roasted tomatoes, onions & garlic mixed with balsamic and 3 different fresh herbs, this is a good soup. I did use the last of my (very ripe!) garden plum tomatoes in place of heirlooms. I ran it through the food mill and then after simmering with the add-ins, put it in the blender and then pushed it through a strainer to get the super smooth "sip from a mug" texture I like in a tomato soup. I would make this one again.

• Leek, corn and pepper chowder

  • averythingcooks on May 01, 2026

    Simple but good (like all the corn soups/chowders I've made :) I resisted the urge to add cubed ham this time but it would be a great addition. I subbed chives in for the parsley and we ate this beside some melty cheesy sliders made with ham & pickled pepperoncini. A simple, light & tasty dinner.