January is National Soup Month!

January 23, 2020 Alison

What does what mean? Well, nothing of course! It seems like each day of the year now has a food arbitrarily assigned to it. The cold, grey of January does go well with soup, so I thought it seemed fit to do a round up of some of our favorite recipes.

First us, Ribollita. When I was in college, I had the privilege of living in Florence Italy for 5 months and on a weekend trip to a small town in Tuscany, my roommates and I learned to cook Ribollita. In Italian it translates to “re-boiled” as it’s typically made ahead and served the second time you heat it. Every version is wildly different, with only the white beans, kale and high quality extra virgin olive oil tracking in every interpretation. This recipe is my favorite style and is truly one of my favorite meals, soup or not.

https://endsandstems.com/recipes/ribollita-tuscanys-famous-soup/

Butternut squash soup, on the other hand, is not my personal favorite. If I am going to make it, I enjoy it with apples, spices, and coconut milk which gives it a creamy taste but also a tropical twist. I know many people love butternut squash soup so we’ve included it here! Let me know what you think.

https://endsandstems.com/recipes/butternut-squash-soup/

Red Lentil soup is a great panty staple. This soup is so fast to prepare and completely delicious. It can be made with staple pantry ingredients and even the vegetables are long lasting.

https://endsandstems.com/recipes/red-lentil-soup/

My version of Minestrone has beans but quinoa instead of the classic pasta. I love this soup because it’s a produce drawer saver – you can substitute almost any fresh veggie that’s beginning to wilt in this soup. Throw it all in with the base and you’ll have a warming, healthy meal in just 30 minutes.

https://endsandstems.com/recipes/winter-minestrone-quinoa-soup/

If you cook one of our soups, be sure to share your photos on instagram or facebook! We love to see in your kitchens. Use #endsandstems and #nationalsoupmonth

Thanks for being here!

Chef Alison

Alison Mountford is the Founder and CEO of Ends+Stems, a meal planning service designed to reduce household food waste and stop the effects of climate change. Alison has been named a Rubicon Waste Fit Champion, was a finalist for the Spoon Tech Startup Showcase, and has appeared on many podcasts and radio shows, and works as a food waste consultant.

January is National Soup Month!

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