I’d quite happily eat both soup and Indian food every day; combine the two, like with this recipe, and I’m over the moon. Complexly-spiced, this Indian red lentil soup is just the sort of thing I like to fill my fridge (and freezer) with, ready to be reheated for a quick meal when hunger strikes.
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Kale and Sweet Potato Soup With Cumin
In our pantry, you’ll pretty much always find a package or two of instant ramen stashed away. While it serves well as dinner in a pinch, especially when dressed up with a poached egg, sliced scallions, and sriracha, it’s really there for when either Andrew or I are sick with a cold. (Some might crave chicken noodle soup, but I prefer the sinus-clearing heat of instant ramen and other spicy soups.) Andrew recently had the flu, so our stockpile of instant ramen was raided. I only wish I had discovered this kale and sweet potato soup recipe before then, as ramen — while tasty — isn’t exactly the most nutritious option, and this would’ve been the perfect supplement to that.
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Broccoli White Bean Soup
As someone who spends a lot of time reading, I find it endlessly interesting to see what titles are on the bookshelves of others. Right now, we’re living in my boyfriend Andrew’s dad’s apartment in Manhattan — thanks, Mark! — so I’ve had some time to peruse his collection. Tucked in-between two photography books was a memoir that had long been on my to-read list: Heat by Bill Buford. A former New Yorker editor, Buford tells a fascinating story about leaving behind his position at the magazine to learn the ins and outs of Italian cooking, starting with months spent staging at Mario Batali’s Babbo.
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