Leek & Potato Soup


  •  4 medium-sized chopped leeks
  •  2 lbs potatoes, peeled and diced
  •  4 1/2 cups vegetable broth
  •  1 small yellow onion, diced 
  •  2 tablespoons olive oil
  •  3 garlic cloves, minced
  •  salt & black pepper
  •  chives, chopped *optional


  1. In a large pot on medium heat add oil, then saute garlic, leeks, and onion together with salt until soft – about 5 minutes. 
  2. Add potatoes, vegetable broth, salt & pepper to pot – cover and let simmer for about 15 minutes. Potatoes should be soft when tested with a fork.
  3. Use a hand-blender to blend soup on medium to high until ingredients are smooth and consistency is creamy.
  4. Season soup to taste with salt & a good amount of black pepper. Serve with chopped chives and black pepper – enjoy


Freezing potato and leek soup: Allow soup to come to room temperature, store in a sealed container and place in freezer for 1 to 3 months. Remove, defrost, and cook in pot until desired temperature

Serve with warm crusty bread !!!

Cristina for Peas and Peace


Matzo Ball Soup

Ingredients for the Matzo Balls

1 cup matzo meal
1/4 cup chickpea flour
1 teaspoon baking powder
3/4 teaspoon salt
3/4 cup soya milk
1/4 cup canola oil

Ingredients for the Soup

1 tablespoon of olive oil
2 medium carrots, diced
3 garlic cloves, minced
6 cups vegetable broth
1/4 cup chopped fresh dill
Salt and pepper to taste


To make the matzo balls, stir all dry ingredients together in a bowl. Stir in the milk and oil until thoroughly mixed.

Cover the bowl and chill the mixture for at least 30 minutes, while you begin the soup.

To make the soup, coat the bottom of a large pot with olive oil and place it over medium heat. Add the carrot and sauté for 5 minutes, until the carrots just begin to soften.

Add the garlic and continue to sauté for another minute.

Stir in the broth. Raise the heat and bring the broth to a boil. Lower the heat to a simmer.

Shape the matzo mix into 1 inch balls, pressing the mixture firmly together. Carefully drop each ball into the soup right after forming it.

Allow the soup to cook, uncovered, at a low simmer, for 45 minutes. Do not stir.

When the soup is finished cooking, remove it from the heat and season with salt and pepper to taste. Carefully stir in the dill.

Ladle into bowls and serve.



Hmmmm, nothing like a Dal soup to warm us in cold autumn and winter months. We often will have a bowl for lunch or supper accompanied of a slice of bread. Here is one of my favorites; red gentil dal


2 tbsp coconut oil
2 tsp cumin seeds
2 tsp mustard seeds
1 yellow onion finely diced
1 tbsp fresh ginger minced
2 tsp turmeric
2 tsp ground cumin
Sea salt
1 x 28 oz can diced tomatoes (drained)
7 cups of vegetable stock
2 cups dry red lentils
1 cinnamon stick
1 tsp of fresh lime juice
1/2 tsp agave

Heat oil in a large pot at medium heat, then add cumin & mustard seeds and saute until they begin to crackle. Add onion, ginger, turmeric cumin, and a pinch of salt only if you wish. Stir and saute until union is soft. Add diced tomatoes and saute for one minute. Add stock, lentils and cinnamon. and bring to a boil. Reduce heat, cover and simmer for 30 minutes.

Your kitchen will be filled with a beautiful aroma, that of the many different spices !

Final step, remove cinnamon stick, add lime and agave….. to sweeten the pot 🙂

Blend or purée to your liking

Ready to serve, Enjoy !