French Vegetable Barley Soup

I love soup. I make this French vegetable soup almost every week in autumn. It's great with a crusty baguette or a simple sandwich. Brothy bowls of vegetable soup come to the rescue when I'm in need of something healthy and comforting. Soup-making is a gentle domestic activity that satisfies my soul. This recipe is very easy to prepare. Chop and drop cooking is all that's required.

Moroccan Nourish Bowl With Chickpeas, Wild Rice And Tahini-Maple Drizzle

This macrobiotic recipe has a Moroccan vibe. Freshly sautéed, uncomplicated food is often what we crave most. Some of us just don't know it yet because we haven't given it a proper try. The macrobiotic approach is basically a natural diet with lots of whole grains, vegetables and beans. Often miso or a light vegetable soup is present at the start of the meal. It's a healing diet that leaves me feeling good.

If you told me a month ago I'd be craving miso soup and brown rice, I wouldn't have believed you. But that's what happened to me (and many others) on this unique path. I've also started to lose a little weight, which is an added benefit. I feel lighter and stronger. I start my day with naturally-sweetened oatmeal, tahini and naturally-sweetened jam on whole wheat toast or sourdough toast with tahini and real maple syrup. My morning Miso Soup and some toast is also a go-to breakfast idea. Instead of coffee or my usual black tea, I drink Genmaicha tea for its metabolism-boosting properties and calm energy. I find my own macro-way. I come home to this healing path when I need it most.     

Soup And Solitude

Throughout the New England winter, I return to this soup time and time again. I wash away the world and rush back to sweet solitude. A cold walk on a clear beach and a hot bowl of soup restores my peace. Maybe it's because I work part-time in a crisis center or because I'm an introvert or because I was a bit of a wild-child in my youth; whatever the reason, I need to be alone for long stretches of time. My mom used to call it my hibernation-mode.

Solitude is not something you hope for in the future, rather it's a deepening of the present. Unless you look for solitude in the present, you'll never find it. ~ Thomas Merton.

In my twenties, I worked at a hospital with a stable and sweet psychiatric nurse who gave me a birthday card that read, "Happiness is one way of being wise." She sensed I needed to know that. Years later, I read that the true revenge of our enemies, and our darkest demons, is to be deeply happy. As a twenty-something, I lived in Philadelphia. I would go out clubbing all night. Do people even do that anymore? I loved to dance. But it wasn't a particularly happy or mellow time. I was restless and roaming. I was searching for something more meaningful. I'm grateful for those early experiences and the many mistakes I made. I still love cities and urban music. But my life has evolved into something less chaotic and more fulfilling. I used to seek happiness in people, in possessions and in the wrong places. Now I know better. Now those old messages about happiness make sense to me.

Moroccan Roasted Vegetables With Toasted Sesame & Herbed Couscous Pilaf

It's a quiet time to reflect on God and spirituality. We stand still, exhaling into splendid solitude. I don't typically shout about religion from the rooftops like I do my cross stitch patterns or recipes. Vanity, my potty-mouth and an unparalleled addiction to red lipstick have followed me to operating rooms and they'll chase me to my grave. In my spiritual life, I've chosen a single path: a Good Guidebook. 

Moroccan Sweet Potato Bisque

Vibrant, soul-satisfying sweet potato soups are a favorite of mine. This one has the luscious texture of a bisque, but none of the cream. You're free to add some heavy cream or coconut cream if you'd like. But you won't miss it. I promise. I adore this soup! I hope you'll give it a go.

Two common spices, cinnamon and cumin, infuse this recipe with Moroccan flavors. Fresh ginger brings a bit of heat. It's relatively easy to prepare too. Everything is chopped and dropped into a pot to simmer. The soup can even be made ahead of time.

Roasted Carrots And Potatoes With Sea Salt And Sage

Nothing says fall like roasted root vegetables. I love this light and simple recipe. Hints of fresh sage make it very flavorful. The potatoes are golden brown on the outside with creamy centers. The sweetness of the carrots is a nice compliment to the sage.

Thai Garden Vegetable Soup

Today we care so much about what we eat. Yet we have less time to prepare nutritious food. My favorite midday meal is soup. I make a lot of quick ones. This rainbow-colored recipe is ready in about 30 minutes. A bit of chopping and dropping into a pot is all that's required. It's a fun, healthy, Thai-take on garden vegetable soup. I like it much better than the old standard. Spiked with chili, lime and creamy coconut milk, it makes a light and lively lunch paired with crusty rolls or crackers. With an abundance of vegetables, pops of  sweet peas and fresh scallions, this non-traditional veggie soup is a good choice for springtime. It's wonderful sprinkled with Thai basil or regular basil.  If you're craving a satisfying Southeast Asian bowl of deliciousness, give it a try!

Old-Fashioned Chicken Noodle Soup

Most days you can find me hand-embroidering and cooking. I enjoy quiet, domestic activities that are blissfully non-competitive, solitary and stress-free. I also work part-time in a crisis center, which provides a nice balance. Soup is one of my favorite things to cook. I like knowing it's simmering on my stove. A big brothy bowl, along with a piece of crusty bread, is simple and delicious. There are usually tasty leftovers too.

Everyone loves Grandma's chicken soup, right? My grandmother was a wonderful cook. She could mend a sock or make a Christening dress without much effort too. I adored spending time with her. She used to make the best chicken soup. She finished it with a pinch of cinnamon and a squeeze of lemon. The addition of cinnamon wasn't overpowering. Instead, the soup tasted even more warm and inviting.

Vietnamese Vegetable Soup with Coconut Rice

By now, you know how much I adore soup. My Vietnamese vegetable soup is a quick take on traditional slow simmering pho ga. Chicken is added for protein. Tofu or shrimp work well too. Here, a light and flavorful broth is loaded with lots of tender-crisp Asian vegetables, spicy ginger and a finish of fresh lime. Soft hints of warm spices lend an authentic taste to the soup. Earthy mushrooms and soy sauce give it an umami flavor. 

This glorious soup leaves me feeling restored and content, especially during cold and flu season. It's a deliciously nutritious meal. It's ready in under 30 minutes and you control the sodium level. As the rice cooks and the soup simmers, the kitchen fills with sunny aromas. If you're in need of a reboot, put on your PJ's, line up your favorite movies, make a big pot of Vietnamese soup and slurp your stress away.

Thai Chicken Coconut Soup With Sweet Potatoes

There's five feet of snow on my balcony here in New England and it just keeps on coming. This spicy, restorative soup is a necessary escape from the Arctic-like weather. A big bowl of hot soup makes my heart happy. There are many simple soup recipes here. If you're interested, check the Recipe Index to view all of them.

My Thai chicken coconut soup is brimming with colorful veggies. The right amount of heat makes it warm and inviting. Sweet potato counters the spice and gives it substance. It's filling, but not at all heavy. The delicious broth is spiked with creamy coconut milk, red curry paste and a squeeze of fresh lime. Steamed Jasmine or sushi rice is the perfect add-on. Think fluffy rice and luscious soup and you'll get the picture. This soup is better and much more nutritious than my favorite Thai restaurant version. The taste is authentic and pure. It's is ready in under 30 minutes. Best of all, it's easy to cook. Even if you've never made Thai food before, you can do this. You'll be happy and proud that you did.

Reboot Soup

After all the holiday feasting, we're in need of something fresh, green and clean. Cue my reboot soup. This soup tastes like you made your own vegetable stock. But it comes together in less than 30 minutes, thanks to my go-to secret ingredient. It rescues us with a delicious balance of flavors and textures. Crisp peapods are tossed in at the last minute, remaining springtime green. Chewy elbow pasta and creamy white beans provide substance. Corn and peas lend their subtle sweetness. You know you're eating something good for you, but it doesn't feel like you've jumped on the diet wagon. It's pretty to look at too. The soup is customizable with your favorite veggies. Toss in a few chopped mushrooms if you're in the mood. It would be great with asparagus in springtime. A little grated Parmesan or gruyere cheese is a nice finishing touch. 

This weekend, my husband and I drove to a lonely Cape Ann beach with our beagle, Ellie. It was surprisingly mild and we walked and enjoyed the sunshine. The long walk and this fresh soup for lunch was just the thing.

Wishing you all peace, joy, and happiness in the New Year!    

xo ~ Jilly

Vegetable Soup with Barley & Basil

A simple vegetable soup is what I cooked today. It's what I needed. It's the kind of austere and nourishing soup I imagine monks making with their fresh garden vegetables. They'd eat it at supper time with warm bread.