A funny thing happened on the way to writing this post. We’re only here talking about this soup today because two months ago on RD Day, I took the opportunity to scope out a list of fellow RD bloggers. On one of the many links I clicked, I came across a giveaway raffle and entered on a whim. And out of the zillion entries, I actually won! That day I gained an awesome new Mediterranean cookbook, and my first glimpse into what has become one of my new favorite RD blogs, Zen and Spice by the talented Emily Hein. This girl inspires me to live right! If you’re like me and love cooking/eating beautiful whole foods, growing some of them yourself, and generally taking a mindful and appreciative approach to it all, you should definitely check it out!
The book that I won in the giveaway is Eating the Greek Way, by Dr. Fedon Alexander Lindberg. Emily mentioned that this is one of her favorite cookbooks, and I can totally see why. The book features gorgeous photos and recipes featuring the kind of simple but perfect food I can imagine being served up in Mediterranean kitchens on real life weeknights. And now in my kitchen too! On my weeknights! Life is grand.
In the book, Dr. Lindberg advocates the Mediterranean Diet, which has been linked with positive health outcomes in countless studies. This general pattern of eating is characterized by lots of vegetables, whole grains, olive oil, beans, nuts, and seafood. Did you know that May is International Mediterranean Diet Month? It was news to me, but it sure makes this post feel timely!
So last week I flipped through my new book to pick out something special to adapt and share with you all. Last week I also happened to be fighting off a cold, and I needed to feed myself a good bowl of nutrition. Chicken and noodles? Nahhh… legumes and crucifers! This veggie-packed soup was exactly what I needed.
From just reading the recipe, I was a little suspicious that the soup would be lacking in seasoning (it’s straight-up vegetables and broth!). But after cooking up a batch, I found that the vegetable flavors stood alone very well, and the crumbled feta and fresh herb toppings totally sealed the deal. I ate it for dinner with some extra-garlicky garlic bread (anti-inflammatory and fights congestion!) and still had a nice pot of nourishing leftovers to pack for lunches.
PS: I cooked this soup in my Instant Pot, so I’ve included instructions for that in case you have one too! Along with the regular stovetop recipe of course.