Here’s how to cope:
Making December healthy and delicious
Honestly, December’s weekly meals couldn’t be easier. It’s winter soup season after all. Reach into your pantry, grab plenty of veggies, and throw some protein into the mix, and you’ve got warm, hearty flavors for dinner—and possibly some leftovers for lunch the next day.
Make these easy soups for weeknight wins:
Note: If you don’t have the exact ingredients on hand, don’t worry. As Alice Waters writes in The Art of Simple Food, soup is endlessly adaptable. Part of the beauty of these recipes is that you can change the vegetables, use whatever you have on hand and it will still taste great.
Italian vegetable soup
This is a very quick chop and cook recipe, with dinner on the table in about 45 minutes and only 15 minutes of active cooking time.
Serves 4 to 6
2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
2 medium carrots, finely chopped
2 celery stalks, thinly sliced
1 teaspoon sea salt, plus more to taste
freshly ground black pepper
3 cloves garlic, grated
1 (28-ounce) can diced tomatoes
2 cups white beans, cooked, drained and rinsed
1 cup chopped green beans (courgettes or yellow squash can be substituted)
2 cups chopped spinach
4-5 cups vegetable stock (or chicken stock)
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried thyme
½ cup chopped fresh parsley
Pinch of red pepper flakes
Grated parmesan, optional, for serving
In a large saucepan over medium heat, add the onion, carrots, celery, salt + pepper. Stir occasionally, for 8 minutes, until the vegetables begin to soften. Add the garlic, tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes. Season to taste and serve with parsley, red pepper flakes and Parmesan, if using.
Serve with: Caprese salad (tomatoes, mozzarella + fresh basil with olive oil, salt + pepper)
Tomato soup
Again, a quick prep (15 minutes) and dinner is on the table in less than an hour.
Serves 6
4 tablespoons extra virgin olive oil, plus a little extra at the end
2 medium yellow onions, finely chopped
2 medium carrots, finely chopped
6 cloves garlic, finely chopped
2 tablespoons of balsamic vinegar
2 cans (28 oz) diced tomatoes (I like fire-roasted, Muir Glen)
3 cups vegetable or chicken stock
1 ⅓ cups full-fat coconut milk (or less than ½ and ½), plus more for topping
1 teaspoon dried thyme
½ teaspoon red pepper flakes
1 teaspoon sea salt, plus more to taste
Freshly ground black pepper
Fresh basil leaves, for garnish
Heat the olive oil in a large saucepan over medium heat. Add the onion, carrots, garlic and a pinch of salt and cook, stirring occasionally, for 8 minutes or until softened. Mix with the vinegar and then add the tomatoes, stock, milk, thyme, red pepper flakes, salt and pepper. Simmer, stirring occasionally, for 20 to 25 minutes or until carrots are tender.
Transfer the soup to a blender or use an immersion blender to puree the soup. Mash until smooth. Season with salt and pepper to taste. Put them in bowls and serve with a little coconut milk, a little olive oil, freshly ground black pepper and fresh basil leaves to make it fancy.
Serve with: Simple Avocado Toast (GF sourdough, as grainy as possible, mashed avocado, lemon squeeze, salt + pepper)
Ginger carrot soup
Another very easy and quick pull together for a busy week.
Serves 3 to 4
1 tablespoon extra virgin olive oil
1/2 medium yellow onion, finely chopped
1/2 teaspoon sea salt
3 cloves garlic, coarsely chopped
1 kg carrots, coarsely chopped
1 teaspoon grated fresh ginger
1 tablespoon of apple cider vinegar
3 cups vegetable or chicken stock
freshly ground black pepper
coconut milk as topping (optional)
Heat the oil in a large saucepan over medium heat. Add the onions, salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the chopped garlic cloves (to be mixed in later) and carrots to the pot and cook for another 8 minutes, stirring occasionally. Add the ginger, apple cider vinegar and stock. Bring to a boil, then reduce heat and simmer for 30 minutes.
Allow to cool slightly and transfer to a blender (or puree using an immersion blender). Mix until they are homogeneous. If your soup is too thick, add a little water. If you want your soup a little sweeter, add a touch of maple syrup. Serve with a splash of coconut milk, if desired.
Serve with: This soup needs a bigger side for dinner. I made a hearty coleslaw with kale leaves, cut into very small wedges, apple slices, chopped toasted walnuts, quinoa, maple vinaigrette (2 tbsp EVOO, 1 tbsp balsamic vinegar, 1 tbsp Dijon mustard, 1 k.g. maple syrup). Diced chicken is also a great addition to include more protein in the meal.
