Recipe: Carrot-Parsnip Coconut Soup

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This is a cozy and comforting fall soup that is thickened with coconut milk making it extremely smooth and creamy. You can top them with some almonds, roasted chickpeas, extra coconut milk, fresh herbs, or even some toasted bread croutons to complete the meal. The flavors in this are really simple so you can really taste the carrots and parsnips in it and if you’re like me you don’t need to blend it 100% of the way and leave a couple of nice chunks of vegetables for extra chew. Serve piping hot with some bread.

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Recipe: Scarpaccia

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This very simple Italian flatbread is just made from zucchini, onion, and flour and it has a dense chewy texture that makes it a great side dish that is perfect for dipping in soup. You can add some garlic or herbs or sprinkle a little cheese on top towards the end of baking to give it some punch but otherwise it’s a nice replacement for crackers or bread because it kind of sits in the valley between those two things.

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Recipe: Dum Aloo

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This is a delicious and comforting dish that is made with things I always have on hand (mostly spices, potatoes, and yogurt) but it does take a little bit of babysitting and foresight since the potatoes have to be boiled ahead of being fried. If you boil and peel potatoes the day before though this is a pretty quick and easy dinner. You can serve this with naan or rice and a salad or pickled vegetables to round it out into a full meal.

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Recipe: Chicken Spring Soup

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Just a simple and fantastically bright soup that takes advantage of some early spring flavors especially fresh peas, lemon, and fresh herbs. I really love the pearl couscous in this soup because I don’t usually put couscous in soup but they’re very bouncy and fun and give the soup an interesting texture. This is a great way to use up leftover bits of a whole chicken dinner to make it into something new and exciting for the rest of the week. Don’t forget to pair it with your favorite rye roll or crusty bread.

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