Roasted Cauliflower Potato Leek Soup


It’s finally snowing in New York and its a perfect day for homemade hot creamy soup (without any creams of course …)

A little “twist” to the typical ‘Potato Leeks Soup’ here, is simply the addition of cauliflower. Oven roasted cauliflower to be precise.  Roasting the cauliflower on high heat concentrates the flavor and that steps it up from good to awesome as in Awe-Some-More Please!!


3 Medium Potatoes, peeled and roughly chopped

1 Head of Cauliflower (Cut into florets)

1 Large Leek, finely chopped (use only the white and light green parts)

3-4 Cloves Garlic, Minced

1 Quart Vegetable Broth

2 Cups Water

Olive Oil

1 Tbsp. Adobo or (Spice mixture that contains: Sea salt, garlic, onion, black pepper, oregano, bay and turmeric)

Salt and Black Pepper to taste

Roasted Sliced Almonds (optional)


Preheat oven to 450°

Spread the cauliflower florets on to a baking sheet, drizzle olive oil and sprinkle with sea salt.

Roast for about 25-30 minutes, tossing half way if needed until golden brown at the edges, check every few minutes to make sure it doesn’t burn.

In a large pot, sauté leeks and garlic in little olive oil, add the roasted cauliflower, potatoes, vegetable broth, water and spices until the vegetables are covered in liquid. bring to a boil and let it simmer for 30-40 minutes or until the potatoes are soft.

Use a hand blender to blend until silky smooth, add water if its too thick.

Taste and adjust spices if needed.

To serve: sprinkle black pepper and roasted sliced almonds.





Sweet Green Split Pea Soup


This recipe is a “Phone recipe” I got from my mom. It’s the kind you don’t get with accurate measures. “Add a little bit of this, a bunch of that and cook until it’s ready”… which is fine here, there is room for adjustments anyway. You can play with the spices, the amount of liquid and the vegetables and it will still be delicious!

As a child, I did not appreciate it as much but now even the smell of it reminds me of Home Sweet Pea Home. It’s so interesting how senses like smell and taste are connected to memories. Winter, coming home from school straight to the kitchen table… that is my childhood pea soup memory. Plus, my hubby said it’s the best soup he ever tasted, but then again, he says that about everything I cook 😉

The soup tends to get very thick when it gets cold, so just add water and it’s good for the next day too.


2 Cups Dry Green Split Peas

1 Sweet Potato/Yam Peeled and Chopped into small cubes

4-5 Stalks of Celery, Chopped

1 Onion, Chopped  (I used a few sweet and mild Cipollini small flat onions but any Onion will do)

2 Cups Vegetable Broth

4-6 Cups of Water

2 Tbsp Oil (Olive Oil Or Coconut Oil)

1 tsp. Sea Salt

1 tsp. Adobo Spice Mix

1/2 tsp. Cumin

Black Pepper (the more the better for me…)

Chopped Dill (Optional)



Soak the peas for 2-3 hrs. or more (the more soaking time the less cooking time).

In a large pot, Sauté the onion in oil.

Stir in the sweet potato and celery for a few minutes.

Rinse and drain the split peas and add them to the pot.

Add the Vegetable broth and water, bring to a boil and lower to simmer for 1 1/2 hr. until the peas are “melting”.

Add the salt and spices towards the end.

Serve with croutons and sprinkle chopped dill on top.



Black Eyed Peas, Carrot and Kale Minestrone Soup


A lot of things I learned about cooking came from people along the way. I was inspired by friends’ mothers, cooking shows, my own mother and my own imagination. One of them, a dear lady ,told me once: “if you want kids to like your food you’ve got to add sugar to everything”. Of course I rather not use sugar and I love to discover something sweet that is actually good for you. In this soup a secret surprising ingredient adds the sweetness- dates! Everybody likes this soup and it is my favorite for winter but it’s good any time you feel like you need a warm hearty comfort food.

Usually, Minestrone soup has pasta in it, I did not add it this time. Its “rich” enough for me the way it is, I mean have you seen the purple and yellow carrots? I’m always fascinated when I see unique, rare colors in the vegetable kingdom. Whenever I see them I have to try them. Purple asparagus, yellow beets and here these beautiful carrots. I recently learned they’re called Heirloom, How interesting…

This soup is a meal by itself. It has the protein, the carbs, the vegetables, a hint of sweetness from the tomatoes and the dates, and the Megastar Green… The kale!

I served it with a freshly baked Ciabatta bread and it was gone before you could say Minestrone…!


1 large Onion, diced

3-4 Carrots, diced

2 Celery Stalks, diced

1 Bunch Kale, chopped

5 Medium Tomatoes, Crushed (In a food processor or store bought Can)

1½ Cups Black Eyed Peas, drained and rinsed

2-3 Medjoul Dates, chopped

2 Cups Vegetable Broth

5 Cups of Water

2-3 Tbsp olive Oil

1 tsp Italian dried Herb Mix (Basil, Thyme, Oregano, Rosemary, Parsley)

1 tsp Sea Salt and Black Pepper






1. In a large pot, sauté  the onion in olive oil until translucent.

2. Add the celery and carrot and cook for a few minutes until soften.

3. Stir in the beans, crushed tomatoes, vegetable broth, water and bring to a boil. Reduce the heat to medium low and simmer for 10-15 minutes.

4. Add the chopped Kale , dates and spices and cook until tender -about 20-30 minutes, add water and adjust the spices if needed.

Serve with freshly baked bread and stay warm!