Join the Love & Lemons Cooking Club Challenge This Month!
It’s easy to enter, and one lucky winner will receive a prize. Find all the details below.
Our Cooking Club is a delightful way to celebrate the Love & Lemons community. The concept is straightforward—each month, I select a recipe. You recreate it and leave a comment on the recipe’s blog post. At the end of the month, I’ll randomly pick one lucky winner to receive a prize.
I cherish the community spirit that emerges from so many people preparing the same recipe each month. We’re launching our January challenge today with a delicious white bean soup recipe, and I hope you’ll participate! Here’s how it works:
How to Join the Love & Lemons Cooking Club
- Each month, a seasonal recipe is chosen. Sign up for our email list to be notified of the recipe each month.
- Prepare the selected recipe during the month.
- Leave a comment on the blog post for the challenge recipe before the end of the month. This month’s deadline is January 31!
- For a bonus entry, send a photo of your creation to cookingclub@loveandlemons.com.
- For another bonus entry, share your photo on Instagram, tagging @loveandlemons and using the hashtag #loveandlemonscookingclub.
The Prize: A $100 Whole Foods Gift Card!
At the end of the month, I’ll randomly choose a winner and share some of your photos. This time, we’re giving away a $100 Whole Foods gift card.
Additionally, for every entry we receive, we’ll donate $1 to No Kid Hungry.
This January, we are preparing two scrumptious soups in a row! Cozy, veggie-packed soups are among my favorites this season. I hope you feel the same way! 😊
This white bean soup is the quintessential winter meal—deliciously warm, nourishing, and bursting with flavor. It features creamy, protein-rich white beans, alongside tender vegetables, kale, and aromatic herbs. Pro tip: It tastes even better on the second day, so if you have leftovers, you’re in for a treat at lunch!
Recipe Ingredients:
| Ingredient | Quantity |
|---|---|
| White beans | 2 cups |
| Vegetables (carrots, celery, onion) | 2 cups, diced |
| Kale | 1 cup, chopped |
| Vegetable broth | 4 cups |
| Olive oil | 2 tbsp |
| Parmesan cheese (optional) | For topping |
This soup is inherently vegan and gluten-free. While I suggest Parmesan cheese as a topping, you can easily skip it for a completely vegan dish. Chopped fresh parsley, a drizzle of olive oil, and homemade croutons make excellent alternatives!
Last Month’s Recipe
Last month, we created a lovely potato soup. I enjoyed preparing this soup in two styles: one with heavy cream for a traditional touch and another using plant milk for a dairy-free version. It was wonderful to see so many of you experimenting with the non-dairy option—oat milk turned out to be the favorite substitute! I’m thrilled to hear about your positive outcomes.
A special mention to Graciela, who joined the cooking club for the first time and shared the soup with her family. She mentioned, “They absolutely loved it!” I’m so glad you participated, Graciela!
Also, kudos to rogue1 for serving this soup on Christmas Eve. We adore seeing our recipes become part of your holiday festivities! Thank you for cooking along.
Here are some of your photos:
And congratulations to our January winner, Sarah!
To Recap
Participate in the January Cooking Club Challenge by:
- Preparing my white bean soup this January.
- Commenting on the white bean soup blog post by January 31.
- Sending a picture of your soup to cookingclub@loveandlemons.com for an additional entry.
- For another bonus entry, post your photo on Instagram, tagging @loveandlemons and using #loveandlemonscookingclub.
Happy cooking!