April 25 is Slow Food Youth Network's World Disco Soup Day: Let us help you build a rockin' soup!

Four years ago, Slow Food Youth Network founded an annual international event — World Disco Soup Day. On that day each year, parties are thrown in which food waste is turned into a disco soup. The goal is to end food waste, raise awareness around zero waste, feed people and celebrate when you do save food.

This year’s event is coming right up: Saturday, April 25.

It’s easy to celebrate saving food when what you create from food scraps is delicious. Which it can always be — and we’re here to help show you how to make it so.

As part of the event, SFYN are asking participants to upload recipes from their elders that make delicious use of food scraps. I was about to do that, but when I was asked to start uploading ingredients and quantities, I realized it wasn’t going to work: This isn’t the approach we take when we cook this way. Instead, we peer into the fridge and think about how we’re going to use that cup of leftover black beans and those two boiled potatoes, those three celery stalks that are about to wilt and the cupful of arugula that’s too limp for a salad.

More often than not, we make a soup. And from now on, I’ll think of it as a disco soup! (Thank you, SFYN!).

We kicked off New Year’s in January by proclaiming 2020 The Year of the Soup, and gave a master recipe for making a Sunday Super Soup from stuff in the pantry and leftovers in the fridge. Here’s the story (which walks through how to change your relationship with food scraps), and here’s a more formalized version of the master recipe:

I’m hoping SFYN’s young members find the master soup recipe useful. (I’m a member of regular Slow Food USA, the Dallas Fort Worth chapter.)

If you’re not accustomed to cooking this way, now is a great time to start! You can be super mindful of not throwing out usable food scraps this week. Save everything. I use a dedicated zipper bag for odds and ends trimmed from carrots and onions, stray herbs, etc.

And we will help you strategize! If you find yourself with a cupful of white beans, some celery and half an onion, for instance, we’ll tell you how to turn that into a salad that makes a lovely lunch — or your own disco soup for next Saturday!

Just let us know in a comment at the end of this story. (PLEASE comment — we are eager to hear from you and engage!) We’ll suggest ideas — and everyone else can jump in an we can toss them back and forth.

In the meantime, we’re going to be thinking about ideas for cold disco soup, in case the weather is fine whether you might be on Saturday. Green gazpacho!

Sound good? Save scraps! Please share this story, with the hashtags #worlddiscosoupday #wdsd20 #Re_generation #fillbelliesnotbins #slowfoodyouthnetwork #sfyn

Plan for a big ol’ disco soup on Saturday, April 25. And stay safe.

Celebrate Norooz — Persian New Year — with an emerald-green ash-e-reshteh New Year's bean soup

We could all use a little lift, even on the first day of spring, the day Norooz (also known as Nowruz) — Persian New Year — is celebrated.

This gorgeous vegetarian soup, which traditionally celebrates the spring holiday, involves ingredients you might well have on hand; dried spearmint and saffron are about as exotic as the ingredient list gets. Both of those are used to make the garnishes you’ll finish the soup with: mint oil and saffron water.

Most challenging might actually be the ingredient that in normal times would seem the most mundane: dried linguine. If you have just a little — a third of a pound is all the recipe calls for, and you could certainly use just a quarter pound or less, or really use any kind of long noodle — you’ll be good to go.

The recipe starts with a cup of mixed dried beans and lentils, and you could use almost any kind in any combination, so gotta love that, too. Simmer them till they’re nearly tender, then throw in a bunch of greens — spinach, parsley and scallions. If you don’t have fresh spinach, frozen will work just fine. Cook the pasta and drop it in.

That’s basically the soup, which then gets garnishes: sliced onions sautéed with turmeric, the mint oil, a dollop of yogurt and saffron water.

It’s so beautifully green and herbal and perfumed that it seems to promise that everything’s going to be all right. We hope you enjoy it as much as we do. Happy spring. Happy new year!

How to build the beautifully spiced, mega-healthy, plant-based, cross-cultural soup that could easily change your life

It’s only a few days into the new year, but we’re tempted to proclaim 2020 The Year of the Soup. Yep, we’re thinking it’s going to be a soup-flavored year.

Here’s why. First, plant-based eating is on the rise, and soup is the ideal form for plant-based, soulful hankerings — including vegan ones.

Also, we’ll be hearing a lot about the importance of foods with anti-inflammatory properties this year, as chronic inflammation is now recognized as a major contributor to heart disease, cancer, diabetes and arthritis, and anti-inflammatory eating is widely seen as kind of a “fountain of youth.” Soup is an ideal vehicle to load up on anti-inflammatory superstar ingredients like turmeric — the #1 anti-inflammatory food, according to Michael Greger, M.D., who recently published a compelling new book, How Not To Diet. Ginger and garlic are the second and third most anti-inflammatory ingredients: also great friends of soup.

The most anti-inflammatory components of food, meanwhile, are fiber and flavones — both of which are abundant in the type of super-soup we’re about to provide a blueprint for.

Then there’s the emergence of the zero-waste movement. Making a big ol’ super soup lets you use up produce in your fridge you might have otherwise tossed (or composted) — limp celery, greens that have seen better days, carrot and onion trimmings, the stems of the broccoli from that Chinese recipe you made that called only for the florets, to name just a few. Have a little bowl of leftover sautéed spinach or roasted carrots? Into the pot they go. Make this soup once, and you’ll find yourself saving many more vegetable trimmings going forward (we keep a dedicated zipper bag for that purpose, so it’s easy).

Stuff that came out of our fridge: broccoli stems from a Chinese stir-fry that called for florets only; celery leftover from a crudité platter; a couple of forgotten halved onions, trumpet royale mushrooms from a dish we bought too many mushrooms for. The tough and woody parts of the broccoli stems will get peeled away and discarded.

January is our favorite month to fall in love with soup all over again, following all the holiday revelry — especially soups with health-sustaining properties (as we wrote about three years ago). The health benefits of onions, garlic, leeks, shallots (all members of the detoxifying allium family) and cruciferous vegetables like broccoli, cauliflower, Brussels sprouts and kale have all been well documented. And hey — they’re all awesome in soup!

Meanwhile, who couldn’t stand to lose a little weight? (It’s our resolution this New Year’s, and, ahem, every year). According to Dr. Greger’s book, if you’d like to lose weight, soup is your super food because it’s so filling, nutritious, fiber-filled and low-calorie. This type of soup is legume-based, relying on lentils, one of our favorite foods as lentils are earthy, ancient and soul-satisfying. The fact that they’re (surprisingly to those who don’t know their charms) quick-cooking is a giant bonus: It means this dish cooks in no more than about an hour. An Instant Pot would be even quicker.

Green Lentil & Baby Kale Super-Warming Detox Soup

Do you like spices? Greger’s meticulous survey of medical literature finds that cumin is a powerful appetite suppressants, and he recommends eating it every day. He also touts the truly awesome health benefits of nigella seed, outlined in this medical review, which calls it a “miracle herb.” Both happen to be wonderful in hearty vegan winter soups, as they’re traditionally eaten with lentils.

Finally, there is the flavor factor: This type of soup is so delicious, satisfying and beautifully spiced that we’d be thrilled to eat it even it it weren’t fabulous for our health and good for the planet (especially if you go for organic ingredients and minimal packaging).

Convinced? Hungry? Although we are providing a recipe with this, you really don’t need one — you just need the method — which couldn’t be easier. If you have time to chop things up and wait an hour, you have time to make it. In fact, because we can’t think of what to name it, we’ll call it Sunday Souper Soup.

How to build a Sunday Souper Soup

1. Sweat onions (and other alliuM) and aromatic vegetables

   Heat two or three tablespoons of olive oil (or grapeseed, canola or sunflower oil) in a large soup pot till shimmering, add chopped or diced onion (as much or as little as you like), carrots, celery and any other aromatics you like and have handy (leeks and turnips are nice additions). Toss in garlic (as much or little as you like, or leave it out) — smashed cloves, chopped, sliced, whatever — chopped ginger (if using) and cook another minute or so. You can also add chopped or sliced fresh mushrooms at this point; if you do, let them cook a few minutes till they start to give up their water.

2. ADd spices

   Add ground spices such as turmeric (1 to 3 teaspoons is a good range; 3 makes it pretty turmeric-heavy), cumin, coriander seed, nigella seed. For best flavor use whole seeds and grind them yourself; toasting them in a small pan first adds depth, but isn’t necessary. You can also use pre-ground spices; nigella seed is generally used whole. Don’t know how much? Try a teaspoon of each you’re using (you can always adjust up or down next time). Stir in and cook two or three minutes.

3. ADD LENTILS, water, tomato

   Use green, black, red, brown, yellow or any combination. We love green and black lentils, which keep their integrity, so always include one or both of those. Red and yellow lentils break down quickly into a soupy texture, so it’s nice to include one of those as well. But any lentils are fine. Two cups is a good place to start (that’s enough for a big pot), but the anything between one and two cups (or more) is fine. Rinse them well and toss them in, along with water (6 to 8 cups) and a can of chopped tomatoes (including the liquid). What size can? It doesn’t matter — just depends on how tomatoey you like it. During tomato season, of course, you can use fresh ones, if you like. Now’s the moment to add a bay leaf or three and/or dried mushrooms, if you’re using them (They are optional). You can pause for a cup of tea now, or take the time now to survey what else is in your fridge that you might want to add, and cut it up.

4. ADD longer-cooking VEG

   All of the vegetables in this step are optional. If you want to use harder cruciferous vegetables such as Brussels sprouts, broccoli, cauliflower, rapini, broccolini and the like, you can cut them up and toss them in just after the lentils, or wait 5 or 10 minutes to toss add them. If you’re using very thick, tough broccoli steams, you might want to peel away the tough part on the outside before dicing. If you have cauliflower rice, that can be added now or closer to the end. Also add eggplant (peeled and diced), green beans, scallions, diced potato or sweet potato — anything you’d want to simmer for 20 or 25 minutes or so.

5. ASSESS LIQUID, AND ADD SALT, PEPPERS/CHILES

   Check and see how your liquid is doing, adding a cup or two (or more) of water as necessary to get the soupiness you like. You can make it pretty soupy, or keep it thicker, like a vegan chili. Add salt (I start with about two teaspoons for a big pot and adjust up from there) and some kind of chile if you like (such as Aleppo pepper, cayenne, chile powder, Espellette pepper, etc.) Taste and adjust (you’ll adjust later again, so don’t worry if it’s not perfect — just don’t over-salt).

6. ADD LEAFY GREENS, TENDER VEGETABLES AND HERBS

   What kinds of greens are cluttering up your crisper drawer — when we last made this soup, we had a quarter-head of napa cabbage, half a bag of arugula that had seen better days and a few escarole leaves we had deemed too ugly for a salad. Slice up larger greens (as we did the cabbage and escarole), and toss in things like arugula, baby spinach or baby kale whole. Other greens that would work great here are bok choy. When we make this soup and we don’t happen to have tired greens sitting around, we usually pick up a bag of baby kale, arugula or baby spinach, and dump that straight in. This would also be the time to add quick-cooking vegetables like zucchini (diced or sliced cut into half-moon slices), along with any leftover cooked vegetables, chopped up or cut into bite-sized pieces. Add chopped parsley (including stems), dill, mint, basil or whatever other fresh herbs you like at this point as well.

7. TASTE, ADJUST SEASONING, ADD WATER IF NECESSARY, STIR AND SERVE!

Sunday Souper Soup is almost ready once the greens go in.

How to use your Sunday Souper Soup, and why it may change your life

(Maybe you can suggest a better name? Tell us in a comment or shoot us an email at info@cookswithoutborders.com!).

• Make the soup on a lazy Saturday or Sunday afternoon (though any day will do) and eat it all week. I’m happy to eat it once a day, either at lunch or dinner, every day for a week, but other people might get bored and want it every other day or so. Either way, it is so healthy, filling and satisfying that you’ll be much less tempted to overindulge — thereby helping with health-minded and weight-loss-minded resolutions. You may want to add some water when you reheat, as it tends to thicken over time in the fridge.

• You can freeze some of it and keep some to eat this week.

• You can add to it, with delicious results. We just heated up the last bowl of a batch, which wasn’t quite enough for the two of us. We happened to have some leftover roasted Savoy cabbage and mushrooms, so we chopped those up and tossed them in (adding a little water), and the cabbage and ‘shrooms gave the soup a completely different quality. Fantastic!

• It’s the perfect vehicle in which to use nigella seeds, turmeric, cumin, dried chile and other ingredients getting attention for their awesome health-promoting properties.

• We love serve it with harissa to stir in at the end (everyone likes a different spice level). Other hot sauces work just as well — and they all have added health kick.

In case it’s helpful, here’s the Sunday Souper Soup in master recipe form:

We’d love to hear what you think of it — and we’d love to hear from you in general! Let us know (or ask questions about it) in a comment, or shoot us an email at info@cookswithoutborders.com.

Warming lentil super-detox soup is a meatless Monday winter favorite

Post-holiday food should never be about repentance. It should be about deliciousness and healthy renewal – clean eating at its best. 

That's why, after New Year's Eve revelry followed by an indulgent New Year's Eve lunch (on the heels of Christmas feasts and other holiday parties), what I craved for dinner was a warming bowl of chunky, vegan lentil-and-vegetable soup. Happily, I'd created one a couple weeks before – one that my family went crazy for. I'd whip up something like it again.

Only this time, I'd boost the turmeric, said to be a powerful antioxidant with terrific anti-inflammatory properties. And I'd add ginger, which I felt would work with the soup's flavors. And I'd try swapping in some red lentils, which have a softer texture than the green or black ones in the original. I didn't have any baby kale in the house, so I used baby arugula. And I left out the celery.

You know what? The soup was every bit as delicious; the ginger took it in a slightly different (and still wonderful) direction. 

It's a soup that can be all things to all people  or at least many kinds of people. It's vegan. It's gluten-free. The only processed ingredients are minimally processed (a can of tomatoes and the ground spices), so it's very clean. 

It's so soul-satisfying that carnivores probably won't miss the meat. Wylie, home for college for winter break, had three bowls. If you don't mention it's healthy, no one will be the wiser. 

Best of all, you can whip it up in a flash. Putting it together takes about 10 minutes, 15 max (if, say, you're in a post-holiday stupor). In less than an hour, it's done. 

Cooking for just one or two? Make a batch, eat some tonight, then take it to work later this week in a Thermos for lunch. 

Ready for the recipe? Here you go...

Happy New Year!!!

Smashingly elegant roasted cauliflower soup may be the easiest, most versatile starter in the universe

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There's nothing easier and more satisfying than making a fabulous soup simply by simmering vegetables in chicken broth then puréeing them till smooth and velvety. It's something I've done a million times, with so many different vegetables: broccoli; leeks with potatoes; asparagus; cauliflower or a combo of several. 

It has long been one of my go-to soups when I want a quick weeknight fix that's satisfying and delicious, but also low calorie, super healthful and dairy-free. A serving is only about 100 calories, and it's packed with nutrition. It needs no cream for its lovely body, though if you want to enrich it with cream or crème fraîche, that's a different kind of great. 

I've also, on many occasions, served a cauliflower version as a starter at a dinner party. Why? It's easy and stress-fee, you can make it ahead, everyone loves it, and you can dress it up with so many kinds of garnishes. Crisped-then-crumbled prosciutto (or yes, bacon). Shaved white truffles (if you're lucky enough to have one). Fried sage. You could even substitute vegetable broth for the chicken broth, and voilà, it's vegan.

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A couple nights ago something dawned on me. I love this soup. And I love roasted cauliflower. Why not roast the cauliflower first, as an easy way of deepening the flavor?

And so I did, and served the soup – garnished with a swirl of brown butter – as a first course for a French-themed Christmas Eve dinner.  It was a hit. It's really kind of incredible that you can get such a bang from such few ingredients (three), and such humble ones (cauliflower, chicken broth, olive oil. I'm not counting white pepper). Plus the garnish, which is just butter.

The next day, I did it again, and garnished it with harissa sauce – made in two seconds flat by combining harissa from a tube with a little chicken broth. Swirled that in, I did. And wow. It gave the soup a completely different character: exotic, North Africanish. Delicious. I love harissa. 

If you love cauliflower, please try this soup. I guarantee you will love it.

Delicious, soul-warming super-detox lentil-kale soup: Why wait till January?

It's only mid-December, and I'm already feeling like eating clean – at least in-between holiday parties and festive feasts. And here in Dallas, it's soooooo cold outside! 

What could be nicer, in such a circumstance, than the prospect of a big pot of soul-warming soup simmering on the stove? I'm thinking green lentils. And turmeric – for its strong anti-oxidant properties. And baby kale. And then a bunch of other stuff to make it delicious. 

That's what I thought yesterday morning, when it was 70 outside but I knew it was headed down to the 40s by the afternoon. 

I already had everything I needed to make the soup coming together in my head, except one key ingredient: I headed out at around 11 to pick up a cello-pack of baby kale at Trader Joe's.

By lunchtime the soup was ready – and the house filled with wonderful aromas. That's how quick and easy it is to achieve. 

The only work is chopping a few aromatic vegetables (onion, celery, carrot, garlic) and opening a can of tomatoes. (Make sure your tomatoes don't have sugar in them, or the soup won't be so detoxifying.) Sauté the veg in a little olive oil, add turmeric, coriander and herbs, then  the lentils, tomatoes and water. 

Did I mention that the recipe is vegan?

When the lentils are tender, throw in a bunch of baby kale, then let a cook a few more minutes till it all comes together. Lentils cook pretty quick, so it'll be done in just about an hour. 

Oh, baby – it turned out even better than I dreamed: lightly spiced, aromatic, earthy, soulful and satisfying. I knew Thierry would want some: Lentils are one of his favorite foods. But even Wylie (yes! He's home for winter break!) went along for the ride – that's how good it smelled. He'd just awakened at noon (college kids!) and had a bowl with us, just after his bagel and coffee. He loved it.

Here's the best part.  When I woke up this morning it was 15 degrees outside – 4 with the wind-chill factor. The tree is now decorated. We have plenty of firewood. This evening, we're going to our friends' holiday open house. 

Meanwhile, I know what I'm having for lunch.

Chicken soup is the most soothingly delicious (and supremely restorative!) thing in the world for what ails you

How are you feeling? Not so great? Yeah, I thought so. 

When someone sneezes chez moi, I reach for a chicken – to make soup. It's what my mom always did. And I've always used her recipe.

And if the husband or the son or whoever happened to sneeze isn't actually under the weather, all the better: The chicken soup idea has been planted, and I can't shake it. As the soup simmers, it fills the house with wonderful smells. Chicken soup was the fragrance of my childhood (along with Chanel No. 5, but never at the same time). And I always find diving into a big bowl of chickeny broth with carrots, celery and noodles to be supremely restorative. No one needs to be ailing for chicken soup to be a splendid idea. 

Lots of cultures celebrate chicken soup. There's Chinese wonton soup, Thai thom ka gai (with coconut and lemongrass), Mexican tortilla soup and many more. I love them all. 

Jewish penicillin

But for Ashkenazi Jews, no matter how far-removed we are from the old country (wherever in Eastern Europe that may be), it's a primal dish, a cornerstone of Jewish culture – right up there with bagels and chopped liver. And like bagels, it's one of the few Ashkenazi dishes to have infiltrated mainstream American culture. Campbell's Chicken Soup: Is that Jewish, or American? You get my drift.

Fragrant, delicious chicken soup is very easy to make – easier, I'd say, than running out to a deli to pick some up, should you happen to be in possession of a chicken, celery and carrots. In fact, if you've never made it before, once you try it, you'll wonder why it took you so long to make your own.

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It goes like this: Cut up a chicken, ask the butcher to cut one up for you or buy one already cut up. The benefit of the first two are you can keep the back and neck to put in the soup -- they add lots of richness. Cover it in cold water, bring to a simmer, and skim. Add aromatic vegetables: onion, carrot and celery. My mom always added parsnip, too, so I follow suit, but it's not essential. If you skip it, add another carrot. Throw in a bunch of dill. Let it simmer an hour and a half or two hours. 

Add salt and pepper, and it's basically done. My mom always cooked fine egg noodles separately, put some in each bowl, and then strained some soup directly into each bowl, along with some carrots and celery. She would give us a plate of the chicken separately, and I shudder to think now that we often ate it with ketchup.

 I usually strain the whole soup –– reserving the chicken meat, carrots, celery and parsnip and adding them back into the clear soup. Put some cooked noodles in each bowl, and ladle it in.

My recipe includes measurements, but you don't have to measure things to make chicken soup; it's a soup made by feel. My mom never put garlic in hers, but I often do – especially if the soup is serving as Jewish penicillin; then I throw in a whole head, separated into cloves but not peeled. Sometimes I add a leek, or parsley. Have extra chicken parts in the freezer? Throw those in, for sure, and add a little more water. 

OK. That is my mom's gift to you. Wear it in good health. 

How to be blown away by your own gazpacho

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If you cook a lot, you've probably made gazpacho before. Maybe you've even made it dozens of times. But how often has it blown you away?

Just as I thought.

And just as we're heading into prime tomato season, it seems the right time to give the perennially popular cold soup – whose birthplace is southern Spain – a fresh look. As I wrote in a story that snagged me a James Beard Journalism Award some years ago, the soup's roots go back a long way: It was born sometime between the 7th and 13th centuries (depending on who you ask). In any case, it pretty clearly predates the arrival of tomatoes in Europe, which may come as a surprise to anyone who knows gazpacho as a cold tomato soup with cucumbers and peppers thrown in. In fact, gazpacho was originally a cold soup of pounded bread, garlic and salt with olive oil and vinegar pounded in. Some of those ingredients are often forgotten by modern American cooks, which is one of the many reasons gazpacho so often falls flat. Bread is essential for body, garlic for a little bite and vinegar for zing; a olive oil adds silkiness and its own fruity personality. 

In the summertime, when the weather's hot and tomatoes are bursting with flavor, gazpacho is one of my favorite things to make and eat. 

I approach it one of two ways. If I want a quick-as-possible version, I soak bread in sherry vinegar, toss it in the food processor with chopped tomatoes, cucumbers, a red bell pepper, a little water, garlic, salt and a pinch of red pepper, give it a whirl and serve it right away with a couple of ice cubes in the bowl. Chopped cucumber, peppers and maybe scallions go on top as garnishes. It's pretty damn good.

But if I want a version that's absolutely stunning, I take just a couple of extra steps – peeling and seeding the tomatoes, straining the intensely-flavored juice that runs out of them and adding that to the sherry vinegar-soaking bread. I use a vegetable peeler to peel the red bell pepper. And after I purée the soup in the food processor, I give it a whirl with an immersion blender, to make it super-smooth and silky. The few minutes extra results in a gazpacho that's out-of-this-world elegant. 

A great Andalusian gazpacho depends on two things: ripe tomatoes with fabulous flavor, and the right balance of ingredients – including the vinegar and olive oil. If you get your hands on great tomatoes and use them in this recipe, I'm pretty sure you'll be blown away: 

Either way, I generally use the same or garnishes. If I make the super-smooth version, I'll take more care by dicing them finely rather then chopping them in a hurry – and sometimes add radishes and/or avocados. I can't think of a more stunning vegan summertime starter.

You can also follow the lead of chefs, and get all creative with the garnishes. Want to go super-splashy, maybe for a special dinner party? Top each bowl with a spoonful of lump crabmeat or diced cooked shrimp (or boiled tiny bay shrimp), plus some diced ripe avocado and a few pretty sprigs of frisée.

Whether you go the super-smooth route or the quicker route, I think you'll love it. Go ahead: Give it a whirl! 

 RECIPE: Gazpacho Sevillano

A new cookbook, 'Soup for Syria,' aims to help food relief efforts for Syrian refugees

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Yesterday I was thrilled to find a review copy of a new cookbook, one that will appeal to just about every border-free cook I know, in my mailbox.  Soup for Syria: Recipes to Celebrate our Shared Humanity collects recipes by Alice Waters, Yotam Ottlenghi and Sami Tamini, Paula Wolfert, Claudia Roden, Mark Bittman, Greg Malouf, Anthony Bourdain and many more. All of them are for soup, and proceeds of the book go to the Soup for Syria project, a humanitarian campaign that aims to ease the suffering of 3.8 million refugees by delivering food and foodstuffs to refugee camps. 

A photograph of a girl in a refugee camp faces a recipe for gondi by Yotam Ottolenghi and Sami Tamimi

Barbara Abdeni Massaad, a Beirut-based food writer and photographer, collected the recipes for the collection and photographed the people who are living in the camps. The project started when she was visiting a camp just 45 minutes from her home in the Bekaa Valley "where Syrian families crowd into plastic tents and children die of cold and hunger," as she writes in her introduction. "I try to sleep and ignore this reality, but it's impossible. I am not immune to the suffering of others."

The photos are beautiful; the people in them – particularly the children – are gorgeous. 

And the recipes, many of them simple, look wonderful. I've already put Post-its on a bunch I want to make (of course I'll share them with you once I do!). I have my eye on a recipe from Ottolenghi and Tamimi for Gondi, a Persian chicken soup with dumplings made from ground chicken and chickpea flour. Greg Malouf's recipe for fennel soup with lemon and cinnamon looks great, too. As does Paula Wolfert's recipe for lentil and Swiss chard soup (it's vegan!). Soup seems just the thing to cook for such a cause, as it's nourishing and nurturing.

Of course I'll share the soups with you once I make them, but thought you'd want to know about the project right away so you can help. The $30 book can be ordered through the Soup for Syria website.  The site also offers other ways to get involved in the cause, such as hosting a soup party where you can sell the book or take orders for it.

The simplest soup in the universe — split pea — is one of the most delicious

This is the simplest soup in the universe, and one of the most heart-warming when it's cold outside. 

I try to keep its ingredients on hand all the time during the winter, so if a craving strikes, I can put it together without going shopping. If you buy the ham hocks two or three at a time, you can throw the extra(s) in the freezer. Of course if you happen to have a leftover ham bone, you can use that instead. Besides the ham and the split peas (which keep forever), all the ingredients are things a cook usually has on hand anyway: an onion, three or four carrots, a little olive oil. 

And it smells so good while it's cooking. 

Making it couldn't be easier. Just sauté diced onion and carrot in a little olive oil, add water, split peas and the ham hock, and let it simmer till it starts looking like soup. Take out the ham, discard its bone and fat, cut up the meat and toss it into the soup. Correct the seasoning and that's it – very little effort; time (about an hour and a half, maybe a little more) does all the work for you.

Start it in on a weekend morning, and you can eat it for lunch. Or make it in the afternoon and serve it on Monday or Tuesday night – with some good crusty dark rye bread and sweet butter, and maybe a salad – for a zero-effort dinner.