Passover 2022
The Ultimate Pesach Recipe Guide
MMCC Winter Recipes: Green Soup
- Monday Morning Cooking Club
A Break from the Cake
Winter is coming and we need soup.
Join us on Tuesday 8 June at 10 am AEST (UTC+10) for our next Weeknight Workout: Soup’s On session.
We LOVE this green soup (thanks Lauren for the inspo) for flavour, ease and it’s a great antidote to all those cheesecakes we’ve been testing.
And if you’re on insta, here’s a super quick Green Soup Reels video.
Ingredients
- 1 tablespoon olive oil
- 1 leek roughly chopped
- 1 broccoli roughly chopped
- ½ cauliflower roughly chopped
- 3 zucchini roughly chopped
- 150 g baby spinach leaves
- 2 litres stock or broth
- ½ teaspoon cayenne pepper
- salt and pepper
Servings: serves
Units:
Instructions
- In a medium saucepan, heat the oil.
- Add leek and cook for about 15 minutes or until soft and brown around the edges.
- Add the rest of the ingredients and bring to the boil.
- Simmer over medium heat until soft, around 30 mins.
- Add the spinach leaves and cook for a minute or two until wilted.
- Allow to cool a little and then purée. Season to taste.
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Lisa Goldberg
Lisa embraces the part of Jewish culture which embodies the saying ‘it’s always about the food’. She is a fresser with an unbridled passion for eating, cooking and nurturing those around her with food. Her legal background has given her a great foundation to help guide – and work side by side with – this truly amazing bunch of kind, funny and enlightening women to produce and publish four extraordinary cookbooks. She feels incredibly grateful to have had (and still has) the opportunity – since 2006 – to spend so much of her time dedicated to, and fully immersed in, such a delicious, inspiring and worthwhile project.
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The Perfect Passover Dessert.
Many of you know I have been on the growing 'don't buy Tassie salmon' bandwagon since reading Richard Flanagan's book Toxic about a year ago. It was shocking to see the state of the industry, and even more shocking that we thought we were eating something that was really good for us. This just-released video has strengthened my resolve (which I have to admit was waning as I am not sure how much impact we have all had) to continue and to spread the word.
Please share this post, or any post supporting this stand, it is such an important message - especially for those of us who used to love eating Tassie salmon.
And sadly this also applies to all the smoked salmon from Tassie including @huonsalmon which we all used to love.
Click on the link in our profile for the original @neighbours_of_fish_farming video. 🙏🏻 @joostbakker for posting the video, that's where I first saw it.
I have been buying NZ king salmon @regalsalmonnz @orakingsalmon and @alpinesalmon (Mt Cook, NZ, can buy at @harrisfarmmarkets) and exploring many other fish options. Check out @goodfishproject for an excellent guide to what we should be buying here in Aus.
We also need to rally the big buyers in Aus - @colessupermarkets @woolworths_au to stop buying farmed Tassie salmon until the industry has been cleaned up.
(btw when we were in beautiful Tassie last year, not one restaurant we went to served salmon. Doesn't that say something?)
Lisa x
A super exciting announcement - we have our second Monday Morning Cooking Club grandchild❤️ and I am now a granny ❤️❤️
Welcome to the world beautiful baby Ellie - and hugest mazal tov+congrats to Lindsay and Andrew. Can't believe I'm a granny!!! It's really been the most special time (she's 7 weeks old!) and I am LOVING every single second of holding this delicious bundle in my arms. Might give up cooking for a while and just sit and look at 👶🏻Ellie all day...❤️❤️
Happy Tuesday all!
👵🏻Lisa 😘😘
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