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Soup Season!


As I was sitting at the computer, tap-tap-tapping, with my frigid fingers, I realized what would make this first gray, autumn day a bit better-a spontaneous pot of soup! I foraged through my fridge and freezer and came up with enough bits and pieces to pull together a decent pot of soup. Some carrots, a sad-looking zucchini, some frozen beans bought with good intentions, many months ago, fresh herbs left over from a previous meal, a few cloves of (organic, of course!) garlic, and four, beautiful tomatoes.

Voila. A happy home smells like soup. No, I correct myself. Soup AND bread. I whipped up some spelt biscuits for a perfect meal. Maybe I'll take an extra few minutes and make some garlic- dill butter to spread on the biscuits when they are warm, out-of-the oven yumminess.

Want to make an easy dinner? Make your own spontaneous soup and score major points with your husband/kids/roommates. Here's an idea to get you started. Feel free to improvise and substitute with whatever is hanging around in your fridge.

Spontaneous Soup Recipe:

Chop and saute some garlic and onions, add some chopped celery, tomatoes with the skin removed, cubed zucchini and carrots, a little tomato paste, fresh parsley, some salt, pepper, and turmeric, and whatever legumes you've got. You can even add some quinoa or barley if you want it to be a heartier soup- just make sure to compensate by adding some extra water. Add filtered water, bring to a boil, then simmer for an hour or two.

Make it a meal with this easy Spelt Biscuit Recipe:

1 tbsp yeast

.5 cups warm water and 1 tsp sugar (to proof the yeast, mix these with the yeast and wait till it gets a bit bubbly)

3 tbls coconut oil or olive oil

2.75 cups of whole spelt flour

3 tbsp sugar

1 tsp salt

.5 cups warm water

Mix the ingredients all together and knead until smooth. Spelt dough can be a little sticky when working with it. You can add a bit more to get the desired texture, but even if it is a bit sticky it rises well.

Cover and let rise for one hour

Shape into small rolls and place on a baking sheet. Dust with rosemary or sea salt for some added flavor.

Bake at 200 degrees Celsius or 400 degrees Fahrenheit for 15-18 minutes.

B'tay avon!


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Copyright 2016-2019 Nomi Levy

The information presented in these pages is for educational purposes only. 

It does not substitute for a doctor's advice. Before making any dietary or exercise changes please consult with your doctor.