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.


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


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.




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)


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.


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