Join the Love & Lemons Cooking Club! This month, we're celebrating the launch of our new cookbook with a sneak peek soup that's perfect for fall.
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Hey friends, happy October! We’re changing up our regular cooking club programming this month because our new cookbook Pop of Flavor comes out on October 13! To celebrate, we’re making a sneak peek recipe from the book, Chunky Veggie Soup with Rosemary & Parsley. It’s filled with leeks, delicata squash, carrots, potatoes, and more, so it’s a perfect way to take advantage of all the gorgeous fall veggies in season. Find the recipe below!
To enter this month’s challenge, make the recipe and email me a photo of it. If you’d also like to get exclusive bonus content, make sure to attach your Pop of Flavor receipt to your message. At the end of the month, we’ll choose two winners to receive some fun prizes. (Read more about them below!)
Join the Love & Lemons Cooking Club
- Make my Chunky Veggie Soup with Rosemary & Parsley (recipe below) sometime in October.
- Send a picture of it to cookingclub@loveandlemons.com by October 31.
- Attach your Pop of Flavor receipt if you’d also like to get exclusive bonus content.
We’re giving away 2 prizes!
At the end of the month, I’ll share your photos on the blog and randomly select two winners from your entries. We’re giving away two different prizes:
- A $100 Whole Foods gift card
- Signed copies of my 3 other cookbooks—The Love & Lemons Cookbook, Love & Lemons Every Day, and Simple Feel Good Food. Once you pre-order Pop of Flavor, you’ll have a complete collection. 🙂
In addition, for every entry we receive, we’ll donate $1 to No Kid Hungry.
October’s Recipe: Chunky Veggie Soup with Rosemary & Parsley
This Chunky Veggie Soup is from the Herby chapter of Pop of Flavor. It’s wonderfully simple, but simmering fresh parsley stems in the broth and adding a good amount of rosemary fills it with aromatic flavor. Here’s what I wrote in the headnote:
I’m a summer person through and through, but once October hits, even I can’t deny that the farmers market is in its most magical state. In Chicago, it’s also the last month for the outdoor markets, so you can bet that every time I go, I stock up—actually, I stockpile. Squash, potatoes, carrots, onions, hearty herbs like rosemary… I buy way too much, and then I make this soup on repeat. Full of chunky fall veggies, it’s a hearty soup that I love for dinner, served with good crusty bread.
You can see why I had to choose it for our October cooking club. I hope you love making it with your fall bounty this month!
Chunky Veggie Soup with Rosemary & Parsley
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound leeks, (about 1 large or 2 medium), white and light green parts only, halved lengthwise, washed well, and chopped
- 4 lacinato kale leaves, stems finely diced, leaves torn
- 1½ teaspoons sea salt
- Freshly ground black pepper
- 4 garlic cloves, chopped
- 1 tablespoon finely chopped fresh rosemary leaves
- 3 medium carrots, chopped on the bias into 1-inch pieces
- 2 medium Yukon Gold or yellow potatoes, chopped into 1-inch pieces
- 1 delicata squash, halved lengthwise, seeded, and chopped into 1-inch pieces
- Stems from 1 bunch fresh parsley, bundled, plus parsley leaves for garnish
- 4 cups vegetable broth
- 2 cups water
- 2 tablespoons apple cider vinegar
- Freshly grated Parmesan or pecorino cheese, for serving (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the leeks, kale stems, 1 teaspoon of the salt, and several grinds of pepper and cook, stirring occasionally, for 5 to 8 minutes, or until softened. Add the garlic and rosemary and cook, stirring, for 1 minute.
- Add the carrots, potatoes, squash, parsley stem bundle, broth, water, apple cider vinegar, and the remaining ½ teaspoon salt. Cover and simmer, stirring occasionally, for 30 to 35 minutes, or until the potatoes and carrots are tender.
- Uncover and remove the parsley stem bundle. Stir in the kale leaves, cover, and simmer for 5 minutes. Season to taste and serve topped with parsley and Parmesan, if desired.
Enter the October Challenge
Want to enter? Here’s what you need to do:
- Make my Chunky Veggie Soup with Rosemary & Parsley (recipe above) in October.
- Send a picture of it to cookingclub@loveandlemons.com by October 31.
- Attach your Pop of Flavor receipt if you’d also like to get exclusive bonus content.
I’ll randomly select the winners and share all your photos in early November.
Last Month’s Recipe
Last month, we made this Thai green curry to make the most of late summer eggplant and peppers. Thank you to everyone who joined in! Here are some of your photos:
And congrats to our winner Laura:
To Recap
Enter the October Cooking Club Challenge!
- Make my Chunky Veggie Soup with Rosemary & Parsley (recipe above) in October.
- Send a picture of it to cookingclub@loveandlemons.com by October 31.
- Attach your Pop of Flavor receipt if you’d also like to get exclusive bonus content.
Happy cooking!
Ok loved this new recipe! It took longer to cook the carrots/potatoes but it was so worth it. I added (of course) more garlic and definitely the addition of the shaved parm was a feed add! Would make again.
Easy and delicious! I love the combination of kale and leek specifically
I loved this veggie soup! It came out amazing and leftovers were just as delicious. I’m looking forward to making it again!
This is such a great soup. My meat-eating financé loved it so much he did his happy food dance. I couldn’t find a Delicata so I used Acorn Squash. Added an extra leek to make up for the less squash. I subbed spinach for kale as well. I will definitely make this again and again.
Delicious, easy, and a little different than most veggie soups — I subbed the ACV for balsamic, added bok choy, sundried tomatoes, a mix of chickpeas and lentils, and an additional potato in place of the squash, and absolutely loved the rosemary!
This sounds like a delicious Soup, and the weather where I am is just about right for it!
Vegetables that I love excellent
So excited to get the new book. My other 3 are used so much they are falling apart so maybe i can win new copies!
Question abou this recipe. Any ideas what I could substitute for the Kale. Sadly as I’ve gotten older I’ve developed um let’s say an issue with dark leafy greens.
What could I sub in?
Thank you!
Hi Cainim, spinach would work well or if you wanted to leave out greens entirely, that would be ok too! I leave out the greens when I make it for my 5 year old.