creamy broccoli rabe soup w/ crispy quinoa + yogurt by Lindsey | Dolly and Oatmeal

sheesh, these past couple of weeks have been a bit mad, but in all the great ways! my eyes have been falling out of head editing the first pass of my cookbook (!!!) as my heart has been racing with excitement for it.  i also styled my first ever photoshoot for sweetegreen's winter menu last week which was a whirlwind of emotions - excited, thrilled, and nervous to death basically sums up how i was feeling!  in anticipation of the busy week i went ahead and made a big pot of soup to heat up quickly for dinner and serve beside a pan of socca, or whatever else was in the fridge.  and i'm not sure about you, but preparing soup from scratch has become one of my favorite things to do when the weather gets cooler.  my method for making them tasty is somewhat basic; adding different spices here and there, maybe toasting and grinding them, or roasting and caramelizing the star vegetable to add a deeper flavor.  but i love that soup is so adaptable, that changing the flavor or consistency can be so dependent on what you're in the mood for.

so often the autumnal season gets poignantly marked with homemade soups, usually with some variation of sweet creamy winter squash.  but my favorite soup growing up (as a super picky eater) was a really basic cream of broccoli soup, which probably had a larger ratio of cream to soup and was most likely void of any sort of nutrition at all.  so i wanted step up my favorite creamy broccoli soup of years past, and put an upgraded, and more nourishing spin on it by using broccoli rabe and cutting out the dairy. because i still wanted that creamy quality to shine, i blended in a dairy-free cultured coconut yogurt to the mix, along with some leftover waxy potatoes from the summer.  for some aromatic quality i toasted a few coriander seeds during the saute process to add a slight citrusy and nutty flavor - something i love when it comes to anything having to do with broccoli.  crispy quinoa is another favorite of mine, i typically add it to salads for crunch, but topping the soup with it gives it all a fun texture, while also making it a heartier dish - perfect for a cozy lunch or to accompany a larger meal :)

big ups to soup season! xo

*and big thanks to andy boy broccoli rabe for sponsoring this post! all opinions are totally my own :)

creamy broccoli rabe soup w/ crispy quinoa + yogurt (v + gf)

| makes 4 servings |

crispy quinoa

  • 1 cup cooked quinoa
  • 3-4 teaspoons extra virgin olive oil
  • salt


  • 1/2 bunch broccoli rabe, woody ends trimmed (roughly 3 cups)
  • 1 tablespoon extra virgin olive oil
  • salt and fresh pepper
  • 1 tablespoon unrefined coconut oil
  • 2 leeks, white and light green parts sliced thin
  • 2 large garlic cloves, chopped
  • 1/2 teaspoon coriander seeds
  • 2 medium potatoes, peeled and sliced into 1/4-inch chunks
  • 3 1/2 cups low-sodium vegetable broth (or filtered water)
  • 1/2 cup unsweetened cultured non-dairy yogurt, plus more for serving


  • to crisp the quinoa, heat 3 teaspoons of the olive oil over medium heat in a skillet. once the skillet is hot, add the quinoa and a couple pinches of salt; stir and cook until crisp (if using white quinoa it will appear more golden in color). you will hear the quinoa pop and see it brown a bit when it's ready, about 8-10 minutes. (if you notice the quinoa sticking or burning in places, add the remaining teaspoon of olive oil.) remove from heat and place in a clean bowl; set aside.
  • preheat the oven to 375ยฐF and line a baking sheet with parchment paper; set aside.  in a bowl, toss together the broccoli rabe, olive oil, and season with salt and pepper until broccoli rabe is evenly coated.  turn broccoli rabe out onto the prepared pan and cook for 15-20 minutes, until tender and lightly browned.  set aside.
  • while the broccoli rabe is roasting, saute the leeks.  heat a large soup pot over medium heat, when pot is hot add the coconut oil and leeks; stir and cook until soft and translucent in color, about 4-5 minutes.  add the garlic and coriander seeds, and stir for 30-40 seconds, until fragrant.  add the potatoes, broth (or water), and salt and pepper to taste; bring soup to a boil, cover, and turn heat down to a simmer.  cook soup until potatoes are tender and can be easily pierced with a sharp knife, about 15-20 minutes.
  • add roasted broccoli rabe - reserve a few small pieces for serving - and yogurt; stir and simmer for another 2 minutes, turn heat off and let the soup cool for 10 minutes before pureeing.
  • in batches, puree soup in a food processor or blender on high.  taste and adjust salt if needed.  return soup to the pot and bring to a boil.  serve the soup and top with crispy quinoa, a dollop of yogurt, and pieces of roasted broccoli rabe. 


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miso-turmeric soup w/ shiitakes, turnips + soba noodles

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spicy chickpea stew w/ quinoa pilaf

kabocha squash, fennel + ginger soup w/ spicy coconut cream

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mung bean + cilantro falafel tacos by Lindsey | Dolly and Oatmeal

spring is right here, it's close enough you can literally taste it in the air.  the bits of dirty snow have but all melted away leaving behind pieces of litter from months prior.  we're all happy for longer days, and grateful once again our favorite star is here to give us more light.  my senses are alive once again it seems, breathing in fresh cool air, seeing tiny buds outside on the forsythia bush, and the scent of salty sea air has returned since its thaw.  

things around here are a bit in flux at the moment; new exciting projects on the horizon, a move to a new apartment that's been in the works, and the new 'do i gave to my blog :)

i've been working on the redesign sporadically for a few months now, with frank's help of course.  it seems that each year i'm redefining this space - what it is to me, but also how others come to it and why.  in the spirit of trying to make things easier for people, i redesigned the recipe index in a way that's easy to navigate both alphabetically, and also categorically.  there's a nifty side bar too that i'm excited about, hopefully you find it interactive and fun; i know i love clicking around on other blogs, so i thought i'd bring a little bit of that here!  the search bar is pretty sweet, as well as the blog archives that is categorized by months of the year.  so here's to hoping you all like the new look!

okay, these falafels!  falafels are the kind of thing i love to eat, love to make, love to freeze and then reheat. lately i've been experiencing pretty bad digestive thangs (we won't go into that though...), i've been following a steady diet full of things that are easy on the digestive system.  among them are split mung beans, or moong dal.  i've been making my fair share of soups and such that incorporate these mighty beans, but thought they would be super in a baked falafel situation.  they, along with the quinoa add a subtle flavor, that when mixed with tons of warming spices comes out to one of the best tasting falafels i've had.  i tend to go without the tortilla, but frank insists they're the best when rolled all up in a taco; hence, this falafel taco! i added a very humble avocado and radish salad, plus tonnnns of cilantro, all with a healthy dose of tahini sauce!

sending warm springy vibes to you all! xo

mung bean + cilantro falafel tacos (v + gf) 

soaking the beans and quinoa as directed below is to make them easier to digest.  if you skip the soaking step, i recommend rinsing and draining both the beans and quinoa before cooking.  

| makes 32 falafels |

  • 1 cup moong dal (aka split mung beans), soaked overnight and drained
  • 1 cup quinoa, soaked overnight and drained
  • 1/4 cup chickpea flour
  • 1/2 cup fresh cilantro, more for serving
  • 2 leeks, trimmed and sliced
  • 3 cloves garlic, roughly chopped
  • juice from 1 lemon
  • 1 1/2 - 2 teaspoons sea salt
  • 2 1/2 teaspoons ground cumin
  • 1 1/2 - 2 teaspoons ground nutmeg
  • 1 teaspoon ground turmeric
  • 1 teaspoon mild paprika
  • olive oil, for brushing
  • course sea salt, for topping
  • brown rice tortillas/corn tortillas/etc., toasted

tahini drizzle

  • 1/4 cup tahini paste
  • 1 garlic clove, minced
  • 1 tablespoon lemon juice
  • 1/4 teaspoon fine sea salt
  • pepper, to taste
  • 2 teaspoons sumac
  • 1/4 cup cold water

radish + avo salad

  • 1 ripe avocado, pitted and sliced into chunks 
  • 4 radishes, thinly sliced or shaved on a mandolin
  • splash of oil and vinegar
  • pinch of salt
  • 1 tablespoon toasted sesame seeds


make the falafels

  • place the mung beans in a saucepan and cover with at least 3-inches of water.  bring to boil, stir, and turn heat down to a simmer.  cook for 7-9 minutes, until tender.  drain beans if need be and set aside.
  • cook quinoa according to instructions on package.  set aside.
  • warm a skillet over medium heat and add chickpea flour, toast for 1-2 minutes, swirling around to prevent burning, until golden and fragrant.  remove from heat and place in a bowl, set aside. 
  • place drained mung beans and quinoa in a food processor fitted with a metal S blade; add cilantro, leeks, garlic, lemon juice, salt and spices.  blend mixture until combined; taste and adjust salt and/or lemon juice, or other spices.  add toasted chickpea flour and blend once more until combined.  transfer falafel mix to a large bowl, cover with plastic wrap and refrigerate for at least 2 hours.
  • preheat oven to 400ยฐ and line 2 baking sheets with parchment paper.  scoop out golf ball sized pieces of mixture and shape into balls with the palm of your hands.  place on baking sheet and repeat with remaining mixture.  using a pastry brush, brush tops and bottoms of falafel patties and sprinkle both sides with course sea salt.  bake in oven for 20-25 minutes, rotating halfway through until golden brown.
  • place 4-5 falafel patties in each tortilla, top with avocado and radish salad.  drizzle with tahini sauce, cilantro, and extra sumac (optional), and serve warm. 


  • in a medium bowl, whisk together tahini sauce ingredients.  taste and adjust salt and lemon juice if need be.  cover with plastic wrap and refrigerate until ready to use.


  • toss salad ingredients together.  taste and adjust salt if needed. 

more tacos:

mujadra tacos w/ leeks spring herbs + pea tendrils

mujadra tacos w/ leeks spring herbs + pea tendrils

summer beet tacos w/ beet green salsa verde

summer beet tacos w/ beet green salsa verde

brussels sprout kimchi tacos w/ miso crema

brussels sprout kimchi tacos w/ miso crema

warm squash, parsnip, + kale salad w/ pomegranate dressing by Lindsey | Dolly and Oatmeal

not that long ago i was in the kitchen of a lifelong friend of mine, and since a large portion of my life is all about food these days, it was super interesting to see how she was generating dinner that night, along with how she organized her kitchen, and i even found myself curiously peeking at the condiments in her fridge.  she totally confessed to me that she can feel anxious at the thought of what to cook for her and her husband, how to prepare and cook various kinds of ingredients, how to store fresh produce, and how to eat less take-out, and more healthfully.   i could completely relate to the part about planning a meal, because while i may work with food all the time, some days it's nice to not have to think about what to make for dinner.

recently we met for brunch and inevitably the topic of food came up again.  i asked how her cooking quest was coming along and she began telling me about a food delivery service she started using called Blue Apron.  she told me how they offer chef-designed meals with step-by-step instructional recipe cards that are all delivered to your door already proportioned so you don't have to deal with a trip to the store, or have any unused product afterwards.  she said her and her husband use the 2-person plan they offer at $9.99 per person per meal, always with free delivery, once a week of 3 meals for them.  she was really impressed that they have fresh produce from local farms and utilize whole grains, seasonal veg, and healthy fats.  she mentioned they even offer a family plan, which i later looked up is only $8.74 per person per meal and adds some options on delivery and has family style meals as well.

i was super intrigued by all the things i heard my friend tell me over brunch, so a few days later when Blue Apron happened to contact me about trying their service,  i was certainly excited to see what it was all about.  i learned they add 6 recipes every week and cover 80% of the country, so I know i'll have to let my family who lives in LA + north carolina know about them too.  i was impressed when i got my package with so many fresh ingredients in a refrigerated box so nothing was even close to wilted.  there was fresh, local product from farms in upstate new york, as well as from one of my favorite nyc bakeries, hot bread kitchen.  i'm also looking forward to gaining inspiration from Blue Apron's cache of recipes, including this quinoa and tofu "fried rice", and this cozy tuscan ribollita soup with farm eggs!  

you can find the recipe for this lovely squash salad here, where i substituted the farro for sprouted quinoa :)  by the way, the pomegranate molasses dressing in the recipe was a complete revelation, and it's totally making a comeback in my kitchen asap!

this kind of service certainly strikes a chord with me as i know a lot of people don't cook because they can feel intimidated or apprehensive about where to start, just like my friend did, and how so many people fall back on take out and fast food, even though they really want to be eating more healthfully.  so, in the spirit of getting people back in the kitchen, Blue Apron was kind enough to give the first 25 readers 2 free meals on their first order, just click here.  happy healthy! xo

*this post is in partnership with Blue Apron, all opinions are my own.