Cold Weather Veggie Soup

Cold Weather Veggie Soup: what I also like to call “fridge soup” because I put whatever vegetables and herbs left in my fridge by Sunday night into it. This is great recipe that you can use to make a big ol’ batch on a Sunday night, and then pack for lunch for 3-4 days. When it’s this freezing (less than 10 degrees in NYC, ughhh), I find this recipe is super necessary.

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Cold Weather Veggie Soup

4 servings (about 6 cups)

  • 4 cups water
  • 1 medium leek, split & washed, and cut into 1/2-inch slices
  • 1 cup baby carrots
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons salt
  • 1/3 cup dry green lentils
  • 1/4 cup fresh parsley
  • 1 sprig fresh thyme
  • 1 tbsp apple cider vinegar
  • 1 tsp red pepper flakes

Boil the water, leek, carrots, oil, and salt in a pot. Then cover, reduce the heat to low and boil for about 8 minutes. Add the lentils, vinegar, red pepper flakes, thyme and parsley, and bring to a boil again. Continue to simmer until the carrots and lentils are soft. Serve with a slice of rustic bread (and glass of white wine, if you feel so inclined), or refrigerate and reheat for up to 3-4 days.

Lunch Prep!

The first in our series of meal prepping is my Wednesday lunch:

  • Organic baby spinach, with a light dressing of lemon juice, olive oil, salt and cracked pepper
  • Simple vegetable soup (I’ll post this recipe a little later!) with bread. I like Bread Alone‘s peasant bread, sold at Whole Foods.
  • Snacks: hard-boiled egg and banana

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Now if I can just stay away from the snacks and sweets in the office kitchen!

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Herby Scramble

This one goes out to all of my fellow 9-5ers (or, let’s be honest, 9-7ers) who just want to have a quick and simple supper, before passing out face-down in front of an episode of House of Cards.

HERBY SCRAMBLE

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INGREDIENTS

1/2 tbsp extra virgin olive oil

1 tbsp shallots, minced

1/2 tbsp scallions, sliced

2 baby bella mushrooms, sliced

1 handful baby spinach

1 to 2 large eggs

1 to 1 1/2 tbsp parsley (I just tear it up a bit instead of chopping – I’m tired!)

1 sprig of thyme (use only the leaves by scraping them off the stem)

INSTRUCTIONS

Heat the olive oil in a small nonstick pan. Place your minced shallots in the pan and sauté until glassy. Add the mushrooms and spinach and cover. You can even add a couple teaspoons of water to help steam the mushrooms and spinach. Once your veggies are moistened, remove the lid to evaporate and remaining liquid. Crack your egg(s)* into the pan, then pour in the parsley, thyme, and salt and pepper to taste. Move the mixture around with a spatula (or, in my case, the last clean spoon in the house) until fully cooked and firm.

*You should always crack your eggs against a flat surface, like a cutting board or counter. Cracking eggs on a sharp edge, like the side of a bowl, is more likely to get eggshells in your scramble, and also can introduce bacteria into the egg.

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That’s all folks! Enjoy your quick and yummy scramble with some goat cheese crumbled on top.