Carrot Ginger Zucchini Soup – Cozy Fall Vegetable Soup Recipe

A Chilly Fall Day Calls for Cozy Soup

Do you like the taste of fresh ginger? I do, and this easy carrot ginger zucchini soup feels cozy, soothing, and tastes delicious. 

My son's garden is still flourishing with zucchini, even though fall has officially arrived. When he gifted me three zucchini yesterday- two yellow and one green, I knew I wanted to put them to good use.

Red Lentil Potato Dal | An Easy Plant-Based Indian Dinner

Do you enjoy Indian cuisine? It's one of our favorites, and last night I made a simple, comforting red lentil potato dal that was relatively quick and easy- as vegetarian cooking goes. You gotta chop!

We're still hosting our cousin from Los Angeles, who is in the area for work. He's a film producer and spends most of the day working remotely, making him an easy houseguest. (His latest film is called "Monument" with John Voight). Since he only eats two meals a day, I like to make sure dinner is something filling. He is not a vegetarian, but he likes ethnic food.

Asian Summer Rolls- no cooking needed

Vegetable filling for Summer Rolls along with sliced pickles, mint, cilantro etc.

To start, I served fresh Asian summer rolls filled with grated raw vegetables, fragrant herbs from my garden, and a few unexpected additions like sliced pickles for extra crunch and flavor. I paired them with a gluten-free peanut dipping sauce that I found at Wegmans, and it was a perfect match.

No Lettuce Salad- no cooking needed

For the dinner, I made a delightful salad without lettuce using canned hearts of palm, cherry tomatoes, red onion, and chunks of avocado. It's one of my favorite combinations because it's fresh, colorful, and the slight juice from the hearts of palm and the creamy avocado kind of make its own dressing.

Rice and Red Lentil Potato Dal-25-30 minutes cooking

For the main course, I served my hearty red lentil potato dal over fluffy white rice. The simple dal was flavored with cumin seeds, ground cumin, turmeric, freshly grated ginger, cracked black pepper, and garlic powder (I had run out of fresh garlic). As it simmered, the kitchen filled with the warm aroma of Indian spices, making it hard to wait until dinner was ready.

The dal (and the rice cooked separately) cooked in pots on low rather quickly (about 30 minutes) so the kitchen didn't heat up too much.

Corn on cob- eaten raw- no cooking needed

Oh, I almost forgot ! I also served fresh corn on the cob from a local farmer who says his corn is Non GMO. It was so sweet, we ate it raw without cooking it. Corn is fabulous eaten right off the cob without cooking. It is sweet, crunchy, and delicious.

Yes, it was a filling meal; we were all so full that dessert wasn't even a consideration. We were stuffed!

The weather here has been brutal—104°F yesterday! It's definitely the kind of heat that makes me crave simple, nourishing meals that don't require hours in the kitchen.

How's the weather where you are? And what's been on your dinner table lately? I'd love to hear what you're cooking this summer.

Ingredients for the Red Lentil Potato Dal:  

1 tablespoon of cumin seeds

1 medium onion, diced

1 cloves of garlic, pressed or 1/2 teaspoon garlic powder

1 tablespoon of grated fresh ginger

2 cups of diced potatoes, or chopped how you like it

1 cup of red lentils, washed and drained

1 teaspoon of salt

cracked pepper to taste

1/4 teaspoon turmeric

1 teaspoon of ground cumin powder

1/8 teaspoon of curry powder 

4 cups of water 

2 tablespoons vegetable bouillon powder

Optional: hot pepper of your choice

Directions: 

Sauté onion, ginger, cumin seeds in a wide rimmed skillet in a little water, or oil if you prefer, for 5 minutes stirring. Add chopped potatoes and coat and stir for 1 minute. Add red lentils, turmeric, pepper, cumin powder, curry powder, salt, water and bouillon. Stir, bring to a boil, reduce to a simmer and cover and cook for 25 minutes until potatoes are soft. Serve over cooked quinoa or rice.

My Notes: 

1. You could add jalapeño peppers or any hot pepper while cooking if you like it hot!! I don't... 

2. Use vegetable broth instead of water and bouillon powder.

3. Everything in this meal is gluten-free

I used a julienne peeler to grate the vegetables in a jiffy. 

It was called ReNext Multifunction Stainless... and it works great. 

Disclaimer: I am an affiliate for Amazon. If you click on a link and go to Amazon and you make a qualified purchase on Amazon- I will get a small commission. 

IN MY KITCHEN - JULY 2026

What's In My Kitchen This Month? 

Lots of produce from the local farmers market. 

The farner's market has officially opened for the season, and I couldn't be more excited. There are about eight local farmers who participate—including three certified organic farms—it's the perfect place to stock up on fresh, seasonal produce.

There is simply no comparison between vegetables that were picked that morning and those that have traveled hundreds or even thousands of miles to reach the grocery store. Freshly grown and picked produce is bursting with flavor, and because it's so fresh, it also retains more of its nutrients and lasts much longer.

The market is held every Saturday morning, nestled in the countryside about 20 minutes from my house. I never know exactly what I'll find. Every week brings something new as different fruits and vegetables come into season.

This week's haul included crisp cucumbers, leafy greens, bok choy, celery, cabbage, fresh herbs such as cilantro and dill, zucchini, dandelion greens, onions, and red potatoes. 

Of course, bringing home all that fresh produce means I'll have to spend some time prepping it and cooking it. 

I like to wash everything as soon as I get home. Some weeks I'll prep individual salad jars for easy lunches. Other times I simply wash and dry everything before storing it in reusable produce bags or containers. Spending a little time upfront makes healthy eating much easier during the busy week.

One thing I discovered this weekend was that my deck makes the perfect produce prep station! Instead of covering my kitchen counters and floor with dirt, leaves, and water, I carried everything outside and worked on my outdoor patio table. It's easier to hose down the deck than have to wash the kitchen floor. 

I washed, sorted, and trimmed my vegetables while enjoying the fresh air, and when I was finished, cleanup was incredibly easy. No muddy kitchen floor to mop afterward!

There's something satisfying about opening the refrigerator and seeing it filled with colorful, fresh produce that's washed, prepped, and ready to use. It inspires me to eat more vegetables, try new recipes, and make the most of everything that's in season.

I made a potato salad with pesto using the potatoes and herbs which I will be sharing the recipe soon.

New Serving Spoons

 Do you shop at your local farmer's market? When you get home, do you wash and prep everything right away, or wait until you're ready to use it? 

Joining Sherry at Sherry's Pickings for her monthly IN MYKITCHEN blogger's share. Anyone can join in . 

Discover Ojakhuri - A Comforting Georgian Mushroom, Red Pepper, and Potato dish

Have you ever tried Georgian cuisine? One of my favorite vegetarian Georgian dishes is Ojakhuri, a beloved Georgian comfort food made with crispy potatoes, sautéed mushrooms, and onions, often served sizzling straight from the pan.

While traditional ojakhuri is typically prepared with pork and potatoes, it is also very commonly made in a vegetarian or vegan version, using mushrooms as the main ingredient. This meatless variation is hearty, flavorful, and incredibly satisfying.

Living in South Florida, where there is a large Russian and Eastern European population, I’ve been exposed to many regional foods—including authentic Georgian food. 

Georgia is a small country located in the Greater Caucasus Mountains, bordering Russia, Armenia, and Turkey. Its cuisine reflects this unique crossroads of cultures, blending bold spices, comforting ingredients, and rich, home-style flavors.

Sunny Isles Beach Area is City Like

I live in a highly populated city like beach area. The other night, while out for a walk, we literally stumbled upon a Georgian restaurant and decided to give it a try. The food was outstanding. When I ordered ojakhuri, I was offered a choice of protein—pork, beef, chicken, or mushrooms. I chose the mushroom version, and it was absolutely delicious and gluten-free appropriate too. 

As soon as I got home, I wanted to recreate the dish. The only challenge was figuring out which spices they used and how it was made. All I knew was that it was deeply flavorful and warming, without being overpowering.

Sautéed mixture of mushrooms, onions, red pepper and seasonings

I googled around and found that like most ethnic recipes, there are as many recipes as there are cooks. I tried to keep this recipe as close to what I ate in the restaurant as possible.  

Potatoes are under the vegetables and I took the pic before I garnished with greens

Ingredients: 

3 large russet potatoes, peeled and sliced

water (or oil if your prefer) for sautéing

8 ounce container of white button or cremini mushrooms, quartered

1 red pepper, sliced

1 medium onion, sliced

Seasonings: salt, cracked pepper, paprika, ground oregano,  ground coriander, garlic powder or 2 cloves garlic, chopped.

Optional: Cooked chickpeas or tofu cubes for xtra protein

Garnish: 1/2 cup chopped parsley and or cilantro and additional seasoning to taste.

Directions:

Season the potatoes with salt, pepper, and paprika. Air-fry at 390 for 20 minutes, turning half way through. Or bake in 400 degree oven for 30 minutes. (spraying with olive oil if desired-I don't)

While potatoes are air-frying, sauté (in 1/4 cup of water or a few tablespoons of oil) mushrooms with oregano, garlic, and ground coriander  for 4 minutes, stirring. Add onion and red pepper and continue to sauté for another 4-5 minutes stirring. Set aside.

Place air-fried or roasted in the oven potatoes in a pyrex or casserole dish. Top with sautéed vegetables and (chickpeas if using) and serve while piping hot.

If you like potatoes (I do) you'll love this potato type stew. I actually added some chickpeas to make it a full meal. I could have added chunks of tofu instead of the chickpeas. Either would be good and provide some substantial protein. 

Video for Ojakhuri 

I'm no expert, so If you want to watch a video on how to make ojakhuri, this is one that I found and watched on Youtube this ojakhuri video . I have no affiliation with the video and do not endorse it in any way. 

My Notes: 

I've learned to easily sauté in small amounts of water or broth instead of oil. Really cuts down on calories and extra fat.

The Trick to Healthier Oven-Roasted Potato Wedges Recipe: Soak Away the Starch for a Lighter, Crispier Bite”

Did you know that soaking sliced potatoes in cold water for a minimum of a half hour or up to 12 hours in the refrigerator will not only reduce the starch load of the potato but also make for crispier oven-roasted potatoes?  That's why I always soak my potatoes in cold water before roasting. 

Touchdown! Oil-Free Smashed Potatoes: A Winner for Game Day Super Bowl

Looking for a game-day snack that’s delicious, hearty, and guilt-free? These oil-free smashed white or sweet potatoes are the perfect choice. They’re a great way to enjoy a crispy tasty treat without the extra calories or fat. 

Whether you’re feeding a crowd or just looking to add something healthier to your Super Bowl spread, these smashed potatoes are sure to impress.

My family is excited about the final Super Bowl play off game this Sunday which will determine if the Eagles (Our Philly team) will make it to the Super Bowl again this year~!

Regardless of which team wins and makes it to the Superbowl, you know you are going to want some hearty snacks while watching the game. 

In the past, I've served a variety of dips such as guacamole, spinach and artichoke dip, and loaded hummus. ( follow links for recipes) This year I adding these delicious smashed potatoes to the mix of appetizers. 

They are easy to make and they come out very crispy. A great alternative  to high fat foods. 

Why Choose Smashed Potatoes?

Potatoes are a beloved Super Bowl snack for good reason. They're versatile, filling, and everyone loves them! But what sets this recipe apart is that it's oil-free, which means you can enjoy the flavors you love without worrying about excess fats. The combination of white potatoes and or sweet potatoes brings a balance of creaminess and sweetness, making for a satisfying and nutritious dish.

By baking these potatoes and then smashing them, you get the crispy edges of roasted potatoes while maintaining the soft, fluffy interior. It’s the perfect mix of textures, making them the ideal base for all sorts of fun toppings and dips.

Why Oil-Free?

Traditional smashed potatoes and roasted potatoes are often cooked with oil or butter to add flavor and crispiness. However, by making them oil-free, you not only cut back on tons of calories and unhealthy fats but also let the natural flavors of the potatoes shine through. This recipe focuses on seasoning and herbs, letting the vegetables speak for themselves without the need for added fat.

Ingredients ;

• 6 medium white potatoes, washed and unpeeled
• Optional Seasonings: 
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon smoked paprika (for a smoky kick!)
• Salt and pepper to taste
• Fresh herbs (rosemary, thyme, or parsley work well)
• salsa 

How to Make Oil-Free Smashed Potatoes:

1. Prep the Potatoes

Start by washing the potatoes well. Since you’re keeping the skins on, make sure to scrub them clean. 

2. Steam the Potatoes

Instant Pot: Place a steamer basket in the liner of the IP. Add 2 cups of water. Add washed whole unpeeled potatoes to the steamer basket.  Secure lid on the IP. Set to cook for 13 minutes. When done, allow to sit for 10 more minutes then carefully release the steam manually according to the manufacturer's instruction. When all steam is released, carefully open the lid. 

 Pre-heat oven or air-fryer to 425 degrees

Place the whole potatoes on a parchment lined sheet to go into the air-fryer or oven. Using a potato masher (or anything to smash down the potatoes), smash, not mash, the potatoes. Season with seasonings of choice and then bake for 25 minutes until crispy. If not crispy enough, turn up to 450 for 10 more minutes. 

Tips for the Perfect Smashed Potatoes:

• Use a variety of potatoes: Mixing white potatoes and sweet potatoes gives you a wonderful balance of flavors, but feel free to experiment with different types like Yukon Gold or purple potatoes for a colorful twist.
• Don't overwork the potatoes: The key to a perfect smashed potato is not over-smashing them. You want them to be a bit chunky for texture.
• Play with seasonings: If you love spice, throw in a pinch of cayenne pepper or chili powder for some heat. If you're into more savory flavors, consider adding fresh rosemary, thyme, or even nutritional yeast for a cheesy flavor. How about a little salsa?

Why This Recipe is Perfect for Super Bowl :

• Healthy but satisfying: You get all the flavor without the heavy oils and fats typically found in game-day snacks.
• Easy to make in bulk: You can easily scale this recipe up to feed a crowd, and it holds up well if you need to prepare it in advance.
• Customizable: You can serve these smashed potatoes with an array of toppings to suit everyone's tastes—whether you're into spicy, cheesy, or herby flavors, there’s a topping for you.

Smashed Sweet Potato 

Final Thoughts:

I really love these amazing smashed potatoes.  This simple recipe makes a wonderful side dish for any meal that is hearty, super crispy, and delicious. Add any toppings of your choice and enjoy!!! It's also allergy friendly and meets gluten-free, dairy-free, and parve standards. 

Spinach and Potato Comfort Food

Do you like potatoes? We all have our favorite comfort foods, and for me, potatoes and spinach are a perfect pair. I especially enjoy creamy mashed potatoes with wilted spinach, but there are countless ways to combine these two ingredients in comforting recipes. Since both of these vegetables are currently in season at local farmers' markets, it’s the perfect time to savor their freshness and flavor with the following simple effortless (ok maybe just low effort) recipes.

Here are some ideas that I have made in the past!

Jeera Aloo: A Taste Of India

Are you a fan of exploring recipes from different cultures? I know I am! One of my go-to sources for Indian cuisine recipes is the blog Simple Gluten Free Kitchen.  The talented Balvinder offers a delightful array of all kinds of recipes, many of which are inspired by her Indian heritage. Of course all of her recipes also meet gluten-free standards.

Recently, I came across an interesting recipe for Jeera Aloo (cumin potatoes) on her blog. We love potatoes and enjoy Indian spices, so I  had to give this tempting recipe a try!

Kitchen Wisdom- Reduce Sprouting In Potatoes

What's an apple doing in the potato basket? 

Does it help reduce sprouting? Our grandmothers may not have had all of our modern technology, but they knew some basic kitchen wisdom that worked for them. 

Instant Pot Steamed Potatoes and Potato Salad

Beautiful organic potatoes steam easily and quickly in the Instant Pot !

Steaming potatoes in the Instant Pot is easy peasy. I mean it. 

Simply wash and quarter your potatoes. Place them in a steamer basket inside the liner of the Instant Pot. Add water and set to pressure cook for 4-5 minutes depending on the size of your potatoes. I steamed this batch for 4 minutes.

Once steamed, I proceeded to make a simple delicious potato salad using celery, scallions, and plant-based mayonnaise which I made myself in just minutes. 

Ingredients: 

15 medium potatoes, washed and quartered

2 cups of water

Directions: 

Place the steamer basket into the insert liner of the Instant Pot. Add the quartered potatoes and water. Secure lid making sure the pressure valve is sealed. Set to pressure cook for 4-5 minutes depending on the size of your potatoes. When done, cancel function and release steam according to the manufacturers directions. When done, carefully remove the lid and the steamer basket. Place potatoes into a bowl to cool. 

Use for potato salad, salad nicoise (link to recipe), or mash potatoes. 

Potato salad with Vegan Mayo (link to recipe)

Ingredients: 

2 cups of chopped organic celery

1 cup of scallions

1/2 cup of diced red onion

1/4 teaspoon of garlic powder

1/2 cup of vegan mayo (recipe: 3 minute Vegan Mayo in blender)

2 tablespoons of capers 

1/4 cup of caper juice

Directions: 

Place cooled potatoes in a large bowl. Add celery, scallions, red onions, garlic powder, vegan mayo, capers, and caper juice.  

Optional: 2 tablespoons of cumin seed

Vegan Green Bean Soup Made With Frozen Green Beans

Have you ever heard of green bean soup? 

From my research, it seems that this soup is of German origin and is called Grüne Bohnen Suppe which translates to Green Bean Soup. 

This is my vegan version of this delicious soup.

Mashed Potatoes and Mushroom Gravy

Thanks for stopping by. If you are looking for easy and healthy plant-based gluten-free recipes, you have come to the right place. Today's recipe features potatoes. 

Air-Fryer Potato Poppers

Got potatoes? 

If you like potatoes, you'll love these delicious roasted mashed potato poppers. They are really easy to make and are baked, not fried.

Indian Aloo Baingan - Potatoes and Eggplant

If you like Indian cuisine, you can make it at home with this simple Aloo Baingan (potatoes and eggplant) recipe. I assure you it is really easy to make and does not contain the high levels of oil that are found in many dishes.

Tomato Potato Soup- Vegan and Oil-Free

This delicious tomato potato soup will keep you coming back for more. It's light, yet filling, and a perfect hearty recipe for fall and winter.

Romanian Potato and Tomato Stew

Whether you say potato or "pa-tah-to" or tomato or "to-mah-to", you will love this easy Romanian tomato based potato vegetable stew which could end up being a meal in a bowl.. read on

Vegan Salad Nicoise

Hot weather? Do what the French do- eat salads. 

Not every salad has lettuce in it. Salad Nicoise has a base of potatoes. 

I was introduced to authentic French cuisine and the famous Salad Nicoise on our first trip to the Cote D'Azur (French Riviera). We enjoyed our 10 day car journey (with our French cousins) along the beautiful Mediterranean coastline and visited Nice, Cannes, the village of Eze, Saint Tropez and Monaco. 

Originating in Nice, France, the popular Salad Nicoise has become well known in the United States as well. The hearty salad typically includes potatoes, French green beans, wedged tomatoes, anchovies and or tuna fish, olives, sliced red onions, etc. Everything works for a vegan except the fish. Perfect for a hot summer day!

I've been eating more salad meals this summer since the temperatures have been oppressively hot in the high 90's and very humid. Salad for a meal just feels right. 

Cube potatoes

If you saw my previous blog post, you saw my vegan herbed potato salad. Since I made enough to have leftovers, I decided to turn my leftovers into a Salad Nicoise by just adding ingredients.

I tossed my basic herbed potato salad with cooked green beans, capers, and chickpeas. I could have also added wedges of tomato and slices of red onion. It turned a side dish into a full meal.

Salad Nicoise makes a wonderful lunch or light dinner. My version is vegan, gluten-free, oil-free, filling and delicious. 

If you want a heartier meal, you could add a chilled soup such as my Mexican Zucchini, Corn, & Lime Soup found on page 151 of my Soups Cookbook which is eaten chilled. If you don't have my cookbook a similar recipe is on my blog link zucchini and corn soup recipe. 

Here is a link to : How to Order My New Soups Cookbook- Easy Plant-Based Soups from Farm To Ladle- Over 80 easy healthy soup recipes that you and your family will love with 80 wonderful quotes to give you Inspiration to live a healthier lifestyle. Makes a wonderful gift.

This easy soup recipe adds fresh uncooked corn off the cob and the zucchini can be made 
in the Instant Pot or stove top. Perfect with a salad.

80 recipes and 80 Inspirational Quotes 

                                                How to Order My New Soups Cookbook

This recipe is being shared on Deb's Souper Sunday Link Party where anyone can share (or find) a soup, salad, or sammie recipe.