Classic Minestrone Soup

Vegetarian minestrone soup with Parmesan on top

Finally! It’s about time this blog offered a traditional minestrone soup recipe. Minestrone is a hearty Italian vegetable soup made with tomato-y broth and pasta or rice. I’ve been working hard on this recipe and I’m so excited to share it with you.

Minestrone was traditionally made to use up leftover vegetables, so feel free to use whichever seasonal vegetables and greens you have on hand. I used potatoes and spinach for the soup you see here, and it was absolutely delicious.

minestrone soup ingredients

I used canned beans here instead of cooking my own, which cuts the cooking time down to a more reasonable weeknight level. The remaining ingredients are basic pantry items, including canned tomatoes, pasta, basic spices and onions. This minestrone is easy to make and totally worth the effort.

This hearty minestrone packs great for lunch, and tastes even better the next day. I’m confident it will freeze and defrost well, too. If your minestrone experiences so far have been limited to the Olive Garden or store-bought varieties, you have been missing out.

Continue to the recipe…

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Roast Chicken, Walnut & Feta Bowls


Roast Chicken, Walnut & Feta Bowls

I have a bit of a thing for one-tray roast dinners at the moment. I love being able to pop everything in the oven, set the timer and then read books with my boys while dinner cooks itself.

If you aren’t in the mood to cook, make this even easier buy picking up some pre-roasted nuts and 1/2 BBQ chicken. Then pop it in a bowl, mix up the dressing and dinner is ready.

If you can get chicken thighs with the skin on this is even better because you get that lovely roast chicken skin goodness. Either way, I leave any fat on so it keeps the chicken succulent.

enough for: 2
takes: 30 minutes
4 chicken thigh fillets
2 generous handfuls walnuts
100g (3oz) feta
4 tablespoons Greek yoghurt
1 bag baby spinach

1. Preheat your oven to 250C (480F). Place chicken in a roasting pan. Drizzle with a little oil and sprinkle with salt. Roast for 10 minutes.

2. Add walnuts and roast for another 5 minutes or until chicken is cooked through and nuts are toasted. I like to cut into the chicken ‘to be sure, to be sure’ (as my Irishman would say).

3. For the dressing combine yoghurt with 4 tablespoons extra virgin olive oil. Season generously with salt and pepper.

4. When the chicken is cooked, slice into bite sized pieces. Divide spinach between two bowls. Top with chicken and walnuts. Crumble over feta and drizzle over yoghurt dressing.

WINE MATCH: A big buttery Chardonnay or a light red like Pinot Noir.

Variations & Substitutions

vegetarian – roast mushrooms and walnuts are lovely. Grilled veg like eggplant, zucchini and capsicum (bell peppers) are also lovely with the yoghurt and toasted nuts.

more substantial – double the feta and walnuts.

dairy-free / paleo – replace feta with avocado chunks or extra nuts. And make a lemon juice and olive oil dressing instead of the yoghurt. Coconut yoghurt is another option.

carb-lovers – toss in some cooked pasta or torn chunks of sourdough bread (bread salads are soo good!). You might like to increase the dressing.

different nuts – I have a thing for walnuts at the moment but almonds, macadamias, brazil nuts or cashews would all work.

nut-free – replace with toasted bread croutons or cooked chickpeas.

Video Recipe

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Watch the Video Version of the Recipe.

Prepare Ahead

Best when freshly made. You could roast the chicken and nuts ahead of time. Roast and store them separately and bring everything together before serving. Roast chicken will keep in the fridge for up to a week or frozen. Roast nuts will keep in the pantry for a month or longer.

Have fun in the kitchen!

With love,
Jules x

ps. Tired of deciding what to cook?

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Looking for a weekly meal planning service where someone else comes up with the ideas for what to have for dinner?

Then check out my Soupstones Meal Plans.

For more details Click HERE.



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Orange & Almond Granola

Orange almond granola in cereal bowl with milk

Of all the granola recipes on this blog, this orange-infused granola might be my new favorite. Granted, I’m on an orange kick right now (don’t miss this orzo salad and this green salad).

The combination of orange zest, honey, cinnamon, almonds, vanilla and golden raisins is undeniably divine. It reminds me of the flavors I encountered in my celebratory post-cookbook trip to Morocco this spring.

granola ingredients

On the solo leg of my trip, I remember spreading orange jelly across pastries in the gorgeous riad where I was staying, feeling both spoiled and lonely. The sights and scents were too beautiful to keep to myself.

This granola would be a fun and simple weekend project to make with your loved ones. It would also make a delicious gift for your friends, family or new neighbors. Enjoy it plain as a snack, or add milk or yogurt for a wholesome breakfast. As always, please let me know how you like it.

Continue to the recipe…

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Vibrant Orange & Arugula Salad

orange arugula salad with goat cheese, almonds and radishes

Here’s a fresh green salad to brighten up dreary winter days. I’ve been hanging onto this salad recipe until those irresistibly juicy, ripe oranges landed at the grocery store. Winter is citrus season, so the time is now!

I developed this salad for a fun event in New York City a few months ago, with my friends at Osmia Organics. Sarah asked me to develop a recipe around rose geranium essential oil, which had me stumped for a while.


I thought about my trip to Morocco, and all of the rosewater they incorporate in their food. Then I remembered the orange blossoms on the trees, and combined those with almonds, goat cheese and radishes. A tiny pinch of cinnamon on top ties in the Moroccan theme, and creates a beautifully vibrant and fragrant salad.

Continue to the recipe…

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Easy Spinach & Feta Frittata


Easy Spinach & Feta Frittata

When it comes to a super satisfying, healthy weeknight dinner, this simple frittata is as easy as it gets. Just mix three ingredients together. Pop them in the oven. Set the timer and dinner is done. Greens, protein and cheese all in the one tasty package.

I’ve been rekindling my love of frozen spinach of late. It’s just so easy to prepare and love that if I have a pack in the freezer, I know there’s a good serve of greens for me if I ever run out of fresh stuff.

enough for: 2
takes: 30 minutes
6 eggs
250g (9oz) frozen spinach, defrosted & squeezed dry
200g (8oz) feta, crumbled
chilli oil, to serve (optional)

1. Preheat your oven to 180C (350F). Grease a 20cm (8in) oven proof frying pan or springform pan. Mix eggs, spinach and feta in a medium bowl until just combined and pour into your prepared pan. No need to season as the feta adds plenty of salt.

2. Bake for 15-20 minutes or until frittata is puffy and just cooked through.

3. Divide between two plates and drizzle with chilli oil (if using).

WINE MATCH: A crisp dry white like a Sauvignon Blanc or Riesling.

Variations & Substitutions

short on time / too hot for the oven – cook the frittata on the stove top on a medium high heat. When almost cooked, slide onto a plate then toss and pop back in the pan top side down for the other side to set.

less green – replace spinach with cooked pasta, cooked chickpeas or roast veggies like sweet potato, eggplant, capsicum (bell peppers) or zucchini.

different cheese – I love the saltiness of feta with the spinach, however most cheese will work here. Ricotta, cheddar, goats cheese, gruyere, parmesan or even blue. Or try a mixture of cheese.

dairy-free – replace feta with cooked chickpeas, bacon, canned tuna, canned sardines or pasta. Or sprinkle with nuts like pinenuts or sliced almonds.

egg-free – sorry! Even I can’t think of an alternative here.

extra flavourings – soften an onion first, add the zest or a lemon (or 1/2 chopped preserved lemon).

no chilli oil – you can just leave it out or add some chopped fresh or dried chilli in with the eggs. Pesto will also work as a flavour boost. Or your favourite hot sauce.

smaller serve – this is quite generous. Consider reducing the eggs to 4 if you’re not super hungry.

carb lovers – serve with buttered bread or toss in some cooked pasta or potato.

fresh greens – use any cooked greens like spinach, kale, collards or chard. Just wilt down and chop before adding to the egg and feta. If your greens are still warm, it may cook quicker so check after 10 minutes.

Video Recipe

[insert recipe here]

Watch the Video Version of the Recipe.

Prepare Ahead

Best when freshly made. Although I’ve been eating the leftovers from my photo shoot cold from the fridge and they’ve been lovely on a Summers day. Leftovers make a lovely sandwich filling.

Have fun in the kitchen!

With love,
Jules x

ps. Tired of deciding what to cook?

Soupstones Square Logo no border

Looking for a weekly meal planning service where someone else comes up with the ideas for what to have for dinner?

Then check out my Soupstones Meal Plans.

For more details Click HERE.



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17 Healthy Vegetarian Soup Recipes

This healthy, Mediterranean-flavored lentil soup is made with (mostly) pantry ingredients! Vegan and gluten free.

Despite my best efforts, the recipe I intended to share earlier this week failed on me. I nixed that one for good. If it doesn’t work for me, it probably won’t work for you and I can’t have that! I have more deliciousness lined up for next week that I’m excited to share with you.

It’s frigid outside here in Kansas City (15 degrees currently), so I thought I’d share my favorite soup recipes available on the blog. Keep scrolling for more warming, hearty, veggie-packed soups.

Eight of these recipes are also available our new Cookie + Kate app, complete with my own voice instructions and step-by-step photos. I hear that you are eager to see even more recipes in the app (there are 100 so far), and I’m trying to get more uploaded over the next few weeks.

At the bottom of the post, you’ll get a sneak peek at the eight soup recipes available in my cookbook, Love Real Food. I’m genuinely obsessed with every single one of them. Let’s make some soup!

1) Spiced Lentil Soup

Gluten free and vegan

“This soup is AMAZING! Holy cow the lemon in this just adds something that I never knew I was missing! I ate this for like a week straight & couldn’t get enough of it! PLUS it’s packed full of lentils my FAV! If you found this recipe and are thinking about making it, do yourself a favor and make it asap! Thanks so much for sharing, this will be one of my go-to’s now!” – Rachael

Continue to the recipe…

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Orange Orzo Salad with Almonds, Feta and Olives

best orzo salad recipe

First of all, I’m so excited that you’re so excited about the new Cookie + Kate app! I had no idea that you wanted an app so badly (why didn’t you tell me?!), but I’m happy that I have one for you now. Please tell your friends and family about the app, and I’ll add more recipes to it soon!

To celebrate, I’m sharing this fresh, bright and irresistible orzo salad recipe. It’s bursting with Mediterranean flavors—juicy orange, parsley, toasted almonds, crumbled feta and Kalamata olives.

I don’t use oranges nearly as often as I use lemon and lime, but this salad reminds me not to overlook those sweet, quiet oranges, especially while they’re in season.

orange orzo salad ingredients

This orzo salad was also a lesson in pasta salads. First lesson? You must rinse the pasta immediately after cooking it so it doesn’t get sticky and lopsided. Adding some of the starchy cooking water to the dressing adds body to the salad, while keeping the oil content in check.

Let the salad marinate for at least 10 minutes, so flavors have time to meld and the pasta has time to absorb some of the moisture. It doesn’t taste all that special until it’s had a little rest, and then it tastes spectacular. Trust me! (And don’t worry, all of this is included in the recipe below.)

Continue to the recipe…

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Fast Roast Fish with Miso Mayo

Fast-Roast-Fish-Miso Mayo-Recipe

Fast Roast Fish with Miso Mayo

At the risk of giving away all my secrets, the idea for the Miso Mayonnaise actually came from the packet of my miso paste. As soon as I saw it, I just had to try it.

I possibly should post a warning with this recipe. The mayo is so good as to be addictive. But at least it’s legal. And relatively inexpensive. There are worse things one could be addicted to.

The other thing I love about this recipe is the ease of popping the veg and fish on one tray. Plus I love roasting at high temperatures because it’s so much quicker and adds an extra element of danger.

enough for: 2
takes: 20 minutes
2 bunches broccolini
2 tablespoons white miso paste
6 tablespoons mayonnaise
1 tablespoon rice or white wine vinegar
2 fish fillets
2-3 tablespoons sesame seeds

1. Preheat your oven to 250C (480F). Trim broccolini and place in a roasting pan. Drizzle with a little oil and pop in the oven for 5 minutes.

2. While the broccolini is cooking stir together miso, mayo and vinegar. Taste and season with more miso and/ or vinegar as needed.

3. After 5 minutes, stir the broccolini and top with fish. Roast for another 8-12 minutes or until fish is cooked to your liking.

4. To serve, smear miso mayo over two plates. Top with fish and broccoli and sprinkle with sesame seeds.

WINE MATCH: A crisp dry white like a Chablis (unoaked Chardonnay) or Riesling.

Variations & Substitutions

no broccolini – replace with 1 large head broccoli or 1/2 cauliflower chopped into bite sized pieces. Or use asparagus, snow peas or green beans (no need to pre-cook these just add at the same time as the fish).

no miso paste – try a sesame mayo instead by stirring 1-2 teaspoons sesame oil into the mayo. Or add 1 tablespoon soy sauce to the mayo.

vegetarian – replace fish with fried eggs (no need to roast) or firm tofu (roast as per the fish). Or use mushrooms instead of the fish and serve with roast cashews / peanuts for extra protein.

more Japanese flavour – serve with a few tablespoons shredded nori (seaweed).

carb-lovers – serve with Japanese noodles or steamed rice.

no oven – steam broccolini and pan fry fish then serve together.

Video Recipe

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Watch the Video Version of the Recipe.

Prepare Ahead

Better when hot from the oven. But if needed you could roast the fish and broccolini ahead and keep in the fridge for up to a week. To serve warm in the oven or a pan and serve with mayo and sesame seeds.

Have fun in the kitchen!

With love,
Jules x

ps. Tired of deciding what to cook?

Soupstones Square Logo no border

Looking for a weekly meal planning service where someone else comes up with the ideas for what to have for dinner?

Then check out my Soupstones Meal Plans.

For more details Click HERE.



The post Fast Roast Fish with Miso Mayo appeared first on Stonesoup.

The Cookie and Kate App is Here!

Cookie and Kate app surrounded by recipe ingredients

It’s here! I can finally tell you about the project I’ve been mentioning over the past couple of months—the Cookie and Kate app is official!

I always want you to feel entirely confident every step of the way, and now I can personally guide you through each recipe, from start to finish.

recipe example on the Cookie and Kate app

The app offers step-by-step voice guidance from yours truly, and photos that guide you through the cooking process. It’s like I’m right there in your kitchen with you.

Hit the “Start Cooking” button and I’ll guide you through each step, offering photos and built-in timers along the way.

The Cookie + Kate app is now available on the Apple Store and Google Play! It’s $4.99 and runs on iPhones, iPads and Android devices.

cookie and kate app step-by-step mode

Our new app offers 100 of the most popular recipes on Cookie and Kate, and we’ll be adding more of your favorites soon. I teamed up with SideChef to bring you a beautiful, helpful app that I never could have created on my own.

I hope this app inspires you to cook even more healthy and affordable, meatless meals. This app is for you if you’re new to cooking or a pro in the kitchen. It offers tons of features that makes home cooking easier. See the list below!

The Cookie and Kate app is here! Download it at the Apple Store or Google Play.

Here is why you’ll love the Cookie and Kate app:

  • Cook along with me via step-by-step voice guidance.
  • Colorful photos of the finished dish and the steps along the way.
  • Browse recipes through the same easy-to-use category and search filters that you’ve learned to appreciate on You can filter by season, course, cuisine, occasion and special diets (dairy free, egg free, gluten free, nut free, soy free, sugar free and tomato free).
  • Keep your favorite Cookie and Kate recipes handy with convenient offline access.
  • Save recipes to your own “cookbooks” to find your favorites even faster.
  • Adjustable serving sizes will scale the recipe up or down to suit your needs and reduce food waste.
  • Easily email ingredients lists for reference at the grocery store.
  • Built-in timers help you stay on track as you cook.
  • Nutrition facts per serving are viewable on a simple click, and you can filter recipes by calories per serving.
  • Upload photos of your results to share with Kate and fellow Cookie and Kate app users. Leave comments and ratings, too!
  • Users outside of the United States will love the option to convert all recipes from U.S. measurements to metric.

cookie and kate app recipe filters

We’ve uploaded over 100 of the most popular Cookie and Kate recipes to the app. More recipes will be added soon (for free)! Nothing is changing on the website—you can continue enjoying all of my recipes here.

I can’t wait to hear what you think. Questions, comments or concerns? Email

cookie and kate app recipe search options

Download the official Cookie and Kate app on Apple Store and Google Play today!

Step-by-step instructions in the Cookie and Kate app

Continue to the recipe…

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Favorite Broccoli Salad

best broccoli salad recipe

Let’s kick off 2018 with my favorite broccoli salad recipe! It’s crisp, crunchy and fresh, which is exactly what I’m craving this time of year. It’s also seriously addictive, thanks to the sweet-and-savory combination of freshly toasted sunflower seeds, dried cranberries and cheddar cheese.

I borrowed the honey-mustard vinaigrette from my Brussels sprout slaw, and it plays up raw broccoli’s best features. Who needs mayo when you have tangy, creamy honey-mustard dressing?

broccoli salad ingredients

Standard potluck-issue broccoli salads include mayonnaise, sugar and bacon, and you won’t find any of those here. I included the usual cheddar cheese since Mara absolutely loved it that way.

The cheddar offers some creamy indulgence to the salad, which makes it a perfect transition food from rich holiday meals to healthier options. That said, I enjoyed the recipe sans cheese, if you’re craving a lighter salad.

Continue to the recipe…

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