Celery Root Soup

I’ve always dreamed of writing a soup cookbook. A book of recipes where there’s no need to carefully measure or weigh things, variations are not only allowable…but encouraged, and cooking times are not cast-in-stone instructions to be followed like the ten commandments. It’s no wonder the French love les soupes so much! The word “supper” comes from soup, and in parts of France, the verb…

I’ve always dreamed of writing a soup cookbook. A book of recipes where there’s no need to carefully measure or weigh things, variations are not only allowable…but encouraged, and cooking times are not cast-in-stone instructions to be followed like the ten commandments. It’s no wonder the French love les soupes so much!

The word “supper” comes from soup, and in parts of France, the verb souper means having dinner, or supper. Being French, there are a multitude of ways to conjugate the verb, such as Nous avons soupé, or We had soup…or We had dinner, and Ils eurent soupé (the passé antérieur), which is even more of a mouthful. I’m not going to try to teach you French verbs, because I have a ways to go before I master them myself (although it’s a relief to know that even the French have difficulty with them too.

While French verbs may be a challenge, soup is easy. And the French don’t complicate those. Most homemade soups are purées, or véloutés, enriched with cream, so they’re velvety. (See? French isn’t that hard to understand…)

In addition, soup recipes can be successfully multiplied or divided, and made in advance and frozen. They’re also not that finicky; if someone adds an extra bit of leeks, or an additional clove of garlic, to the pot, the world won’t open and swallow us all up and life as we know it won’t end. What’s not to like about that? It’s certainly something worth writing about.

However, the soup cookbook likely won’t happen. Still, that’s not going to stop me from making soup, which, aside from clutching our hot water bottles, Parisians use to keep warm during the winter by eating lots and lots of hot soup.

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Miso Pumpkin Risotto with Crispy Sage

By now everyone knows: Our love for pumpkin runs deep. But unlike our other new pumpkin recipes (we’re looking at you, pumpkin spice cake bites), we were craving something savory this time around. And we couldn’t be more pleased with the result!A…

Miso Pumpkin Risotto with Crispy Sage

By now everyone knows: Our love for pumpkin runs deep. But unlike our other new pumpkin recipes (we’re looking at you, pumpkin spice cake bites), we were craving something savory this time around. And we couldn’t be more pleased with the result!
All the classic, creamy, salty, comforting components of risotto come together with nature’s favorite fall child (pumpkin).

Top it with crispy sage and you’ve got a savory-sweet side or entrée that’s simple to make but so delicious and impressive!

Miso Pumpkin Risotto with Crispy Sage from Minimalist Baker →

Creamy Vegan Potato Leek Soup

Prepare to be comforted! Nothing hits the spot or soothes the soul quite like a warm bowl of creamy potato leek soup. It took some tinkering, but we finally created a plant-based version that’s the perfect balance of easy to prepare (just 9 ingredients…

Creamy Vegan Potato Leek Soup

Prepare to be comforted! Nothing hits the spot or soothes the soul quite like a warm bowl of creamy potato leek soup. It took some tinkering, but we finally created a plant-based version that’s the perfect balance of easy to prepare (just 9 ingredients and 1 pot required) and super flavorful!

Enjoy it on chilly days or any time you’re craving a warm, satisfying meal.

Creamy Vegan Potato Leek Soup from Minimalist Baker →

Savory Chickpea Pancakes with Leek and Mushrooms

When you need a quick snack, lunch, or easy (but deceptively fancy) dinner, these chickpea pancakes are just the thing! This recipe is a new favorite on our team because of its quick preparation and incredible flavor and texture.
After several rounds …

Savory Chickpea Pancakes with Leek and Mushrooms

When you need a quick snack, lunch, or easy (but deceptively fancy) dinner, these chickpea pancakes are just the thing! This recipe is a new favorite on our team because of its quick preparation and incredible flavor and texture.

After several rounds of testing, we perfected the ultimate tender pancake (that’s thin like a crepe) with crispy edges for maximum flavor. It can be enjoyed on its own, as a wrap, or filled with delicious veggies or spreads.

Savory Chickpea Pancakes with Leek and Mushrooms from Minimalist Baker →

Rosemary Roasted Root Vegetable Panzanella

If you’ve never tried panzanella, you’re in for a treat!
Greens are tossed with a medley of fall vegetables, jumbo sourdough croutons (yes, we said jumbo), and tangy-sweet, grainy mustard dressing. Just 30 minutes required for this deceptively wholeso…

Rosemary Roasted Root Vegetable Panzanella

If you’ve never tried panzanella, you’re in for a treat!

Greens are tossed with a medley of fall vegetables, jumbo sourdough croutons (yes, we said jumbo), and tangy-sweet, grainy mustard dressing. Just 30 minutes required for this deceptively wholesome comfort meal.

Origins of Panzanella

Panzanella is a bread salad that’s believed to have originated in Tuscany, Italy. And it may have been invented by peasants as a way to use up stale bread.

Rosemary Roasted Root Vegetable Panzanella from Minimalist Baker →

potato and leek gratin

Because I do not often crave potatoes slow-baked in a cream bath with a burnish of cheese and fine crunch top, when I do, I know exactly how I want it to taste and how much work I’m willing to do to make it happen. Since it’s been …

potato and leek gratin

Because I do not often crave potatoes slow-baked in a cream bath with a burnish of cheese and fine crunch top, when I do, I know exactly how I want it to taste and how much work I’m willing to do to make it happen. Since it’s been eleven years (!) since I last shared a potato gratin here, I think it’s worth revisiting as we head into gratin season, which is not a thing, I absolutely just made that up, but really should be for colder weather and shorter days.

what you'll needthinly slicedalternate direction of stacked handfulsnudge in leeks

I prefer my potatoes unpeeled; I like the definition on the edges as they bake up. I prefer stacks of potatoes leaning this way and that versus the traditional flat layers, because it creates more texture and a looser density. I love big chunks of leeks in a potato gratin, not sautéed and hidden, but wedged in all over, sharing the spotlight. I prefer cheese only on top and while I like crumbs, too, they have to be tossed in butter first so they remind me of buttered toast and not, say, sawdust. And while I in the past have made gratins with milk and/or half-and-half, I feel especially at this moment in time that if we’re going to do anything, we might as well do it spectacularly, and that will require heavy cream. Not so much that the potatoes are drowning, but enough that they bake up to the luxurious texture that makes a gratin worth daydreaming about.

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Vegan Potato Leek Soup

This article is from Delicious Everyday.
Welcome the winter season with a big, warm bowl of this Vegan Potato Leek Soup. Popular in Scotland, this dish is easy, creamy, and comforting. It only takes a few ingredients and can be made in advance.  …

This article is from Delicious Everyday.

Welcome the winter season with a big, warm bowl of this Vegan Potato Leek Soup. Popular in Scotland, this dish is easy, creamy, and comforting. It only takes a few ingredients and can be made in advance.  When the winter months hit, I sometimes feel like I’m making too much soup. However, even though I...

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Spring Frittata with Leeks, Asparagus, and Sweet Potato

Introducing an easy and flavorful frittata recipe made with vibrant spring produce!
Inspired in part by our Egg-Free Frittata, this 9-ingredient, dairy-free recipe is made with our crowd-pleasing macadamia nut cheese.
For fresh produce, we chose aspar…

Spring Frittata with Leeks, Asparagus, and Sweet Potato

Introducing an easy and flavorful frittata recipe made with vibrant spring produce!

Inspired in part by our Egg-Free Frittata, this 9-ingredient, dairy-free recipe is made with our crowd-pleasing macadamia nut cheese.

For fresh produce, we chose asparagus, sweet potato, leeks, and dill. But it’s a versatile recipe that can be adapted with whatever produce you have on hand.

What is a Frittata?

A frittata is an egg-based dish similar to a quiche, but without the crust.

Spring Frittata with Leeks, Asparagus, and Sweet Potato from Minimalist Baker →