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The weather is starting to warm up a little, but I'm still making soup. The last few weeks I had made vegetarian black bean soup and vegetarian lentil soup but now I wanted something lighter. I made a delicious bok choy and frozen green peas soup that hit the spot.
What's in my soup pot right now?
With the first signs of spring beginning to appear, my trusty soup pot naturally starts to feel a little lighter, and I start to think about making my light spring mushroom soup.
I love a good bowl of hearty black bean soup, especially when it’s quick, comforting, and easy to make at home. The other night, I had friends over for a fun evening of playing Rummikub, and I thought—why not turn it into a soup and salad dinner before the game.
Tis the season for winter squashes! Meet "kabocha squash" also known as Japanese pumpkin. Have ever tried it?
While most people are familiar with butternut squash, acorn squash, spaghetti squash, or orange pumpkin, one variety that is more unusual is kabocha squash—a sweet, flavorful squash that’s perfect winter cooking .
Sometimes you are just in the mood for something simple, light, and soothing. This nourishing easy cabbage carrot broth will hit the spot, especially if you add some cooked rice or (gf) noodles to the pot.
It comes together quickly and has a clean, broth-like feel rich in veggies. Nothing fancy—just an easy, wholesome soup that tastes good and feels good.
There’s something almost magical about the way cabbage and carrots transform a simple pot of broth. I find that they bring a gentle sweetness and depth that makes any soup instantly comforting—
The Backstory: ( Got the backstory idea from Jeff the Chef)
The other night, I didn't have much time to make dinner, but I still wanted a warm bowl of light soup- something flavorful but not overly heavy.
As I stood in the kitchen, I remembered how my own mother used to make a simple traditional broth and add rice or noodles to it.
I didn't have her exact recipe —just the memory of how much I loved it - that was enough to inspire me to create my own. I improvised with what I had on hand, and the result was everything I was craving: light, soothing, and full of flavor. In fact, my husband couldn't get enough of it.
Simple broths like this one are perfect for chilly evenings or days when you want something warm, quick, and nourishing.
Enjoy it as a light detox-style soup, or turn it into a complete meal by adding cooked rice or (rice) noodles at the end.
Why Is Cabbage Carrot Broth A Healthy Choice?
Cabbage broth is a quiet nutritional powerhouse. Cabbage supplies vitamins C and K along with antioxidants that may support immunity and help reduce inflammation. The combination of cabbage and carrots adds gut-friendly fiber that’s gentle on digestion. The broth is naturally low-calorie yet satisfying, making it perfect for light or “reset” meals. Chickpeas contribute plant-based protein, minerals, and steady energy, and the turmeric—especially when combined with black pepper- may add an extra anti-inflammatory boost.
This broth is vegan, gluten-free, and delicious. I set it to pressure cook in the Instant Pot for only 5 minutes. It took about 30 minutes from prep to finish.
4 cups chopped cabbage
4 medium organic carrots, sliced
1/2 cup chopped organic curly parsley
1 small organic onion, chopped
1 can chickpeas, drained and rinsed
1/2 cup chopped scallion
1/2 teaspoon turmeric
1 teaspoon salt (or to taste)
Cracked pepper
Water or vegetable broth to cover the vegetables plus 3 extra cups water
Optional: cooked rice or rice noodles
Optional: fresh lime juice for serving
Add all ingredients (except rice/noodles and lime) to the Instant Pot.
Set to Pressure Cook for 5 minutes.
When done, carefully release steam according to manufacturer instructions.
Once pressure is fully released, remove the lid and stir in cooked optional rice or rice noodles if desired.
Taste and add more salt or pepper if needed.
Ladle into bowls and finish with a squeeze of lime juice.
Makes about 6 bowls.
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My Notes:
It's difficult to predict how much seasoning you will need. It will depend on how sweet your carrots are and how rich tasting a cabbage you have. You may need to add some bouillon flavoring if its too bland.
What happened to summer? Was it just two weeks ago that it was 97 hot and humid degrees? Miraculously-it already feels like fall- cool, damp and just 56 degrees ! The temps have been dropping and sweater weather has returned.
It's time think about soup recipes. When it's cool and damp, I want hearty homemade soup. When I think of hearty, I know I can always count on cabbage.
Last week, I picked five rather large zucchinis from my son's garden while he and his family were away on vacation. I used two right away—air frying them as a simple vegetable side dish. But the remaining three zucchini sat on the counter, quietly challenging me to do something more creative.
Summer’s Bounty & a Breath of Fresh Air
Summer is in full swing, and it shows in the abundance of fresh produce everywhere. After a big storm rolled through last night, the weather has taken a dramatic turn. This morning greeted us with a crisp 64 degrees, and we’re only expecting highs in the 70s—a refreshing change from the sweltering 100-degree heat just two days ago.
This summer my son planted a vegetable garden in his yard. Like many gardeners, he had a surprise or two along the way. His zucchini plants got a late start, but once they began producing, they didn’t hold back. He missed checking on them for just one day or two days—and suddenly, he had two giant zucchinis- almost the size of baseball bats- ok not quite.
He kept one of those zucchini and kindly handed the other over to me. The only question was: what do you do with a oversized, tough skinned zucchini?
My daughter-in-law mentioned she used hers to make ratatouille, but I was craving something simple and soothing. I decided on soup—a great way to soften up that firm flesh and let the flavors shine. But I had no intention of eating hot soup! So- read on...
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| Ratatouille |
I used half of the zucchini (and peeled it because the skin was tough), scooped out the enormous seeds, and chopped up the zucchini. Then I built a base with onions, celery, potatoes, and white beans, finishing it off with a generous amount of freshly squeezed lime juice and a blend of seasonings.
The result? A light, creamy, and comforting vegan soup with a gentle flavor—perfect as a starter for lunch or dinner. And here’s the bonus: it tastes just as good chilled, making it ideal for warm summer days such as tomorrow when temps will read 97 degrees here in Philadelphia area.
**Here's another bonus: I like this combination of vegetables. If you don't want soup- just make the sauté and omit the liquid. It's a great vegetable side dish perhaps over rice or quinoa.
Whether you choose to make zucchini soup (hot or chilled) or a vegetable sauté, if you’ve got an oversized squash on your hands, give it a try—you might be surprised at how delicious simplicity can be.
Ingredients :
Watermelon in Gazpacho? Now, that's something different!!
It's been extremely hot and humid this week and I've made my simple but tasty gazpacho on a few of the nights. Nothing is easier than tossing a few juicy vegetables into the blender for a delicious cold soup.
However, this time, I added some watermelon to my basic recipe for a little variation. It's interesting how the flavors all mingle so nicely.
We’re learning more every day just how much real, whole foods—such as fresh fruits, vegetables, and beans—may help transform the way we look and feel. The truth is, we can’t keep relying on processed foods and expect to feel our best. Far too many people are walking around with high blood pressure, high cholesterol, diabetes, and heart disease. Isn’t it time we made the connection between the way we eat and our overall health?
There’s nothing quite like a bowl of homemade soup to bring warmth and nourishment to your day, and this Creamy Vegetable Kale Soup is the perfect blend of hearty and healthy. Packed with creamy potatoes, sweet carrots, flavorful broth, and vibrant kale, this dish is both satisfying and nutrient-dense plant-based soup.
Nothing beats a warm, comforting bowl of Instant Pot lentil soup, and this one’s extra special because it brings together both red and brown lentils in the same pot—double the lentils, double the flavor! The red lentils cook down into a creamy base, while the brown lentils stay firmer for a nice bite—so every spoonful is packed with goodness.
Lentils Provide Valuable Plant-Based Protein
Healthy, protein-rich, and super easy to make in the Instant Pot or stove top, this soup is perfect for busy weeknights or just warming up on a chilly weekend.
Don’t have an Instant Pot? No worries—this recipe works just as well on the stovetop too.
Nutrient-packed, fiber-rich, low in fat, and most importantly high in protien, this plant-based lentil soup is satisfying and delicious.
Tastes great, can be kept in the refrigerator up to 5 days, and is a wonderful starter for any meal. A simple fusion of flavors that meet gluten-free, dairy-free, oil-free, and parve standards. A soup everyone can enjoy!
Ingredients:
The Differences Between Red and Brown Lentils
My Notes:
**If your vegetables are large, add a little more water to the soup pot.
It's been cooler in South Florida lately with morning temps around 49 degrees ( it goes up to the sunny low 70's during the day) . I heard it will be back to 80 in a few days.
I really don't need an excuse to make and eat soup, but the cooler temperatures coaxed me a little.
For an incredible selection of easy, healthy, homemade soup recipes, read a sample of my soups cookbook on Amazon to see if you might like to buy a copy for yourself or for a gift. Link: plant-based soups cookbook 
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