This cake offers a delicious balance of spice and comfort, making it an irresistible treat for tea time or birthdays.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chai Vanilla Bundt Cake Prep Time: 15 minutes Cook Time: 1 hour Serves: 8-12 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe This Chai-Vanilla Marble Bundt Cake is the perfect blend of cozy chai spices and classic vanilla sweetness, all swirled together in one stunning dessert. Whether you're a fan of chai lattes or simply love the idea of a cake that feels like a warm hug, this recipe is for you. The delicate marbled effect not only looks beautiful but also gives each bite a delightful mix of flavors, making it ideal for any occasion, from casual get-togethers to special celebrations. With its moist, tender crumb and rich aroma, this cake is sure to become a favorite in your kitchen. Plus, it's easy enough to whip up even if you're new to baking, yet impressive enough to wow your friends and family! SKIP TO RECIPE CARD SKIP TO VIDEO Warm, Cozy Flavors : Infused with chai spices and vanilla, this bundt cake offers a warm, comforting flavor profile that’s perfect for cozying up with during cooler weather. Moist and Tender Crumb : The chai vanilla bundt cake is wonderfully moist with a tender crumb, making each slice soft and satisfying, ideal for afternoon tea or dessert. Elegant Presentation : The bundt shape gives this cake a beautiful, sophisticated look that’s perfect for special occasions or holiday gatherings. Aromatic and Flavorful : From the moment it starts baking, this cake fills your kitchen with an enticing blend of spices that hint at the deliciousness to come. Easy One-Bowl Recipe : This bundt cake recipe comes together in just one bowl, simplifying the cleanup while giving you maximum flavor with minimal fuss. Customizable Spice Level : Adjust the chai spice blend to suit your preference, whether you like a subtle hint of spice or a bolder, aromatic flavor. What You'll Love 1. What makes chai vanilla bundt cake unique? This bundt cake combines the warming spices of chai (like cinnamon, cardamom, ginger, and cloves) with the sweet, rich flavor of vanilla, creating a cozy, spiced cake perfect for fall and winter gatherings. 2. Can I make this chai vanilla bundt cake without a bundt pan? Yes, but using a bundt pan gives the cake its signature shape. If you don’t have one, you can use a tube pan or two 9-inch round cake pans, but you may need to adjust the baking time. 3. How do I make my bundt cake moist? To keep this cake moist, make sure to avoid overmixing the batter, as that can lead to a denser texture. Also, adding sour cream or Greek yogurt provides extra moisture while keeping the cake tender and flavorful. 4. Can I use a chai tea bag instead of chai spices? Yes, steeping a chai tea bag in warm milk or water can add a subtle chai flavor if you don’t have the individual spices. However, using fresh ground spices will give a more intense and authentic chai taste. 5. How can I prevent my bundt cake from sticking to the pan? Thoroughly grease the bundt pan with butter or oil, then dust with flour or a mixture of flour and sugar. Make sure all grooves are coated to ensure the cake releases smoothly. 6. Can I add a glaze to my chai vanilla bundt cake? Absolutely! A simple vanilla or spiced glaze complements the cake beautifully. You can make a glaze by mixing powdered sugar with a bit of milk or chai tea and drizzling it over the cooled cake. 7. How long will this chai vanilla bundt cake stay fresh? Stored in an airtight container at room temperature, the cake will stay fresh for 3-4 days. For longer storage, you can refrigerate it for up to a week or freeze individual slices for up to 3 months. 8. Can I make this bundt cake vegan? Yes, you can make this cake vegan by using plant-based milk, a vegan butter substitute, and a flax or chia egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg). 9. What drinks pair well with chai vanilla bundt cake? This cake pairs wonderfully with chai tea, black tea, or a vanilla latte. For a seasonal option, serve it with hot apple cider or a cozy spiced hot chocolate. 10. Can I make mini bundt cakes with this recipe? Yes, you can make mini bundt cakes! Simply pour the batter into a mini bundt pan, reducing the baking time to 20-25 minutes or until a toothpick inserted comes out clean. Frequently asked Questions Ingredints Explained Ingredients 1 1/3 cups butter (300g), softened 2 1/4 cups sugar (450g) 7 eggs 1 1/4 cups milk (3 dl / 300 ml) 5 cups flour (600g) 4 teaspoons baking powder Pinch of salt 2 teaspoons vanilla extract 2 teaspoons chai spices* (1 tsp ground cinnamon, ½ tsp ground cardamom, ¼ tsp ground ginger, ¼ tsp ground cloves, pinch of black pepper) Optional: 1 tablespoon cocoa powder Chai-Spiced Milk : 3 chai tea bags (steeped in the milk) NEWSLETTER SIGN-UP Preparation Looking for the perfect dessert that combines the warm, comforting flavors of chai with the timeless appeal of vanilla? This Chai-Vanilla Bundt Cake recipe is a must-try for anyone who loves the cozy spices found in a chai latte—think cinnamon, cardamom, and ginger—all blended into a moist, tender cake. The marbled pattern not only adds visual appeal but also lets you enjoy the best of both worlds: sweet vanilla and spiced chai in every bite. Whether you're searching for an impressive cake to serve at a family gathering, holiday dessert ideas, or a special birthday cake, this Bundt cake fits the bill. It’s easy to make, and the chai spices give it a unique twist that stands out from traditional marble cakes. Perfect for fall and winter baking, this chai-spiced cake pairs beautifully with a cup of tea or coffee. Key tips for making a marbled Bundt cake : Don’t be afraid to swirl the batters to get that beautiful marbled look, and make sure to fully cool your cake before slicing for the cleanest cuts. For those who love chai-flavored desserts or are looking to bring the essence of a chai latte cake into their baking, this recipe will be a new favorite. It’s also a wonderful cake to make ahead, as it keeps well for a few days, making it perfect for holiday parties or cozy weekend baking. Let's get started! Preheat the oven to 350°F (180°C). Grease and flour your Bundt pan. Steep the chai tea : Heat the milk in a saucepan over medium heat until it just begins to simmer (don't let it boil). Remove from heat and add the chai tea bags. Let steep for about 10 minutes. Remove the tea bags and allow the milk to cool to room temperature. Make the batter : In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the cooled chai-infused milk and mix to combine. Dry ingredients : In a separate bowl, whisk together the flour, baking powder, and salt. Combine : Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Divide the batter : Split the batter into two equal portions. Flavor the batters : In one bowl, add 2 teaspoons of vanilla extract and mix until combined (this will be your vanilla portion). In the other bowl, add the chai spice blend and mix well. Optionally, you can add 1 tablespoon of cocoa powder to the chai portion if you'd like a slight chocolate swirl. Marble the cake : Spoon the vanilla and chai batters alternately into your prepared Bundt pan. Use a knife or skewer to gently swirl the two batters together to create a marbled effect. Bake : Bake for about 1 hour at 350°F, or until a toothpick inserted into the center comes out clean. Cool : Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Optional Glaze : Top the cake with a glaze made of powdered sugar, milk, and vanilla for extra sweetness. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A vibrant, refreshing plate of fennel and apple carpaccio with juicy grapefruit segments, fresh mint, and a drizzle of zesty white balsamic vinaigrette| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Fennel and Apple Carpaccio Prep Time: 10 minutes Cook Time: Serves: 2-4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe ’ve always had a soft spot for salads that go beyond the usual leafy greens—ones that feel bright, clean, and full of texture. This fennel and apple carpaccio is just that. It’s crisp, elegant, and makes the most of winter produce, especially when citrus is at its peak. Paper-thin slices of fennel and sweet apple create the perfect base, while juicy grapefruit and a handful of fresh mint add the kind of zingy brightness that perks up even the chilliest day. If you’ve tried my Purple Cabbage Coleslaw or Celery Root Remoulade , you’ll know I love sides with crunch and character. And if you’re more of a summer salad person, my Watermelon Salad might be your thing too—it’s all about unexpected pairings that just work. This carpaccio fits right in: it’s light but layered, delicate but full of flavor, and makes a beautiful addition to any meal from brunch to dinner. Trust me, once you start slicing fennel this thin, you’ll want to add it to everything. SKIP TO RECIPE CARD SKIP TO VIDEO Refreshing and Light: The crisp apples, shaved fennel, and juicy grapefruit create a refreshing combination that’s perfect for cleansing the palate. Easy Yet Elegant: Despite its fancy presentation, this dish is incredibly simple to assemble, making it ideal for entertaining. Balanced Flavors: The sweetness of the apples, the slight licorice note of the fennel, and the tang of the white balsamic vinaigrette all come together harmoniously. Seasonal Flexibility: This dish is perfect for showcasing winter citrus and apples, but it can easily be adapted with summer fruits like peaches or nectarines. Nutritious and Gluten-Free: Naturally gluten-free and packed with fiber and vitamins, this dish is both a healthy and delicious addition to any meal. What You'll Love 1. Can I prepare this ahead of time? Yes! You can slice the fennel and apples up to 2 hours ahead, but be sure to keep the apple slices in a bowl of cold water with a splash of lemon juice to prevent browning. Assemble the dish right before serving to maintain its fresh look. 2. What can I use instead of grapefruit? You can substitute orange or blood orange segments for a sweeter twist or even pomegranate seeds if you prefer a pop of color and texture. 3. What if I don’t have white balsamic vinegar? You can substitute apple cider vinegar or rice vinegar. Regular balsamic will work too, but it will add a deeper, sweeter flavor. 4. Can I add nuts for extra texture? Definitely! Toasted walnuts or pecans would be a delicious addition, adding crunch and a nutty flavor. 5. Is this recipe vegan-friendly? Yes, as long as you use a vegan-friendly sweetener like maple syrup instead of honey. Frequently asked Questions Ingredints Explained Ingredients Carpaccio: 1 medium fennel bulb, thinly sliced (reserve some fronds for garnish) 1 green apple (Granny Smith works best), thinly sliced 1 red apple (such as Honeycrisp), thinly sliced 1 grapefruit, segmented (reserve any juices) Fresh mint leaves, torn or left whole for garnish White Balsamic Vinaigrette: 3 tbsp white balsamic vinegar 2 tbsp grapefruit juice (from the segmented grapefruit) 1 tbsp honey or maple syrup (adjust to taste) 1/3 cup extra virgin olive oil ½ tsp Dijon mustard Salt and freshly cracked black pepper to taste NEWSLETTER SIGN-UP Preparation Fennel Prepare the Fennel and Apples: Thinly slice the fennel bulb using a mandoline or sharp knife. Thinly slice both apples, leaving the skin on for added color and texture. Place the apple slices in a bowl with a little water and a splash of lemon juice to prevent browning while you prepare the rest. Grapefruit Segment the Grapefruit: Peel and segment the grapefruit over a bowl to catch any juices. Reserve about 2 tbsp of the juice for the vinaigrette. Make the Vinaigrette: In a small bowl or jar, whisk together the white balsamic vinegar, grapefruit juice, honey, Dijon mustard, salt, and pepper. Slowly drizzle in the olive oil while whisking to emulsify the dressing. If you want to read more about white balsamic and the different kinds of vinegars you can check out my blog Utimate Guide to Vinegars Assemble the Carpaccio: On a large serving platter, layer the fennel and apple slices, slightly overlapping them in a circular or linear pattern. Scatter the grapefruit segments over the top. Drizzle with the white balsamic vinaigrette and gently toss or leave as is for a more elegant presentation. Garnish and Serve: Sprinkle with torn mint leaves, fennel fronds, and additional black pepper if desired. Serve immediately as a light appetizer or side dish. And that’s it! Simple, fresh, and packed with flavor. This fennel and apple carpaccio proves that you don’t need a long list of ingredients or complicated techniques to create something special. Serve it up, enjoy the crunch and zing, and let the clean, bright flavors speak for themselves. It’s the kind of dish you’ll find yourself making again—whether to impress guests or just to treat yourself on a weekday. If you like this recipe you should check out: Watermelon Salad Roasted Red Pepper Salad Kale and Quinoa Salad Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

A spiced, densly chewy cookie with a hint of almond and candied citrus peel topped with a lemony glaze .| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Basler Läckerli Prep Time: 20 minutes Cook Time: 15 minutes Serves: 14-16 Cookies Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If I had to sum up Switzerland in one taste, Basler Läckerli would be it. These chewy, spiced cookies have carved out a permanent place in my memory—not just for their flavor, but for the feeling they evoke. Growing up, we’d receive a special tin filled with Läckerli from a relative or family friend in Europe. I still remember the moment that lid came off: the warm, spicy aroma rising up, and the delicate parchment sheets separating each layer like little blankets of care. Their honeyed sweetness, the citrusy zing from candied orange and lemon peel, and that unmistakable mix of cloves, cinnamon, and almonds—it was like a hug from the Alps. These weren’t just cookies; they were edible postcards from home. Making Läckerli from scratch always felt a little sacred—like crafting something precious. Maybe it was the slow simmering of the honey, or the careful chopping of peel, or just how the whole kitchen filled with that festive scent. Traditionally, they’re made with Kirsch , a cherry brandy from the region, but since it’s not something I often have on hand (and it’s not easy to find where I live), this version captures all the nostalgic flavors without it. The finishing touch? A lemony glaze that catches the light and gives each square a little sparkle. It’s optional, but in my book, it’s essential. If you’ve made other Swiss holiday cookies before—like buttery Mailänderli , anise-kissed Chrabeli , or jam-filled Spitzbuebe —you know there’s a quiet joy in baking the treats of your childhood, in passing them on. Basler Läckerli are a little different: a bit chewier, a bit bolder, and just as full of heart. With every bite, I’m transported to my roots, to snowy Decembers, and to the simple happiness of sharing something special. I hope these cookies become a part of your holiday traditions too. SKIP TO RECIPE CARD SKIP TO VIDEO A soft yet chewy texture that stores beautifully Naturally sweetened with honey—no added refined sugar Fragrant with citrus zest, cloves, and cinnamon A unique treat to gift or share (they travel well!) Even better the next day… and the next What You'll Love Can I use pre-ground almonds or should I grind my own? You can use either! Pre-ground almond meal is convenient and works well here. What can I substitute for candied peel? If you’re not a fan of candied citrus, try finely chopped dried apricots or dates. The flavor won’t be traditional, but still delicious. Why do I need to cut them while warm? Once they cool, the Läckerli become firmer and harder to cut without crumbling. Can I freeze these? Yes! Layer with parchment and freeze in an airtight container. Thaw at room temp before serving. Frequently asked Questions Ingredints Explained Ingredients 250 g All-Purpose Flour (2 cups), plus more for dusting ½ tsp Baking Powder ½ tsp Ground Cloves 1 tsp Ground Cinnamon ½ tsp Ground Nutmeg 100 g Ground Almonds (1 cup almond meal) 75 g Candied Orange Peel , finely chopped (½ cup) 75 g Candied Lemon Peel , finely chopped (½ cup) 170 g Honey (½ cup) 4–6 tbsp Warm Water , as needed ½ tsp Almond Extract Zest of 1 Lemon Zest of 1 Orange NEWSLETTER SIGN-UP Preparation Preheat & Prep: Preheat oven to 180°C (350°F) . Line a baking sheet with parchment paper or a silicone mat. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, cloves, cinnamon, nutmeg, and ground almonds. Stir in Fruits & Zest: In another bowl, combine the ground almonds, candied orange peel, candied lemon peel , honey, water, butter, almond extract, lemon zest, and orange zest. (Candied citrus can be found in most stores this time of year, however, if you can't find any or want to give making your own a 'go' then I have a super easy method that you can find here ). Add Wet Ingredients: Add the wet ingredients to the dry ingredients and mix until a dough forms (add more warm water a tablespoon at a time if your dough seems too dry and won't come together). Roll Out Dough: Transfer the dough onto the floured parchment and roll it out to about 5mm (1/4-inch) thickness in a rectangular shape. Rest and Bake: Let the rolled out dough sit for minimum an hour (some say to leave it overnight to let the flavor mingle). When ready, place the cookie sheet in the oven and bake for about 15-20 minutes or until the edges are golden brown. Prepare the Glaze: While the cookies are baking, prepare the glaze. In a small bowl, mix together the powdered sugar and lemon juice until smooth. Slice While Warm: Once the cookies are done baking, remove them from the oven and immediately brush the glaze over the warm cookies. Allow the cookies to cool on the baking sheet before cutting them into squares or rectangles (cutting away any uneven edge- those bits are for tasting). Storage Tips: Store the Basler Läckerli in an airtight container. The great thing about these cookies is that the flavors will develop even more over the next couple of days. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Indulge in a harmonious blend of smooth chia pudding and yogurt infused with the warm embrace of pumpkin spice.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Pumpkin Spice Chia Pudding Prep Time: 10 minutes Cook Time: Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’re craving something cozy but still light enough for breakfast, this Pumpkin Spice Chia Pudding might just be your new fall go-to. It’s creamy, gently spiced, and layered with a velvety pumpkin yogurt topping that tastes like autumn in a jar. Think of it as the pumpkin-spiced cousin to my London Fog Chia Pudding —same dreamy texture, but with all the warm flavors of cinnamon, clove, ginger, nutmeg, and allspice. It hits that perfect balance between wholesome and indulgent—kind of like if my Pumpkin Spice Bread Pudding had a more breakfast-friendly cousin. Whether you enjoy it in the morning or as a not-so-sweet dessert, it’s the kind of treat that brings all the fall vibes without a lot of fuss. Top it with crunchy granola, a drizzle of maple syrup, or just grab a spoon and dive in as is. Either way, it’s cozy, seasonal comfort in a jar. SKIP TO RECIPE CARD SKIP TO VIDEO Perfect for Fall : The warm blend of pumpkin spice flavors captures the essence of autumn in every bite. Nutritious and Filling : Packed with fiber, omega-3s, and protein from the chia seeds, this pudding keeps you satisfied. Versatile : Enjoy it as a wholesome breakfast, a mid-day snack, or a cozy dessert. Make-Ahead Friendly : Prep it the night before for a quick and easy treat ready to go in the morning. Seasonal Pairing : The flavors pair beautifully with my London Fog Chia Pudding , offering a range of comforting tastes to savor. What You'll Love 1.Q: Can I use canned pumpkin for this recipe? A: Yes, canned pumpkin purée works perfectly. Just make sure it’s plain pumpkin and not pre-sweetened pumpkin pie filling. 2.Q: What kind of yogurt works best for the topping? A: You can use Greek yogurt for a thick, creamy texture or a plant-based yogurt for a vegan option. 3.Q: How long does the pudding need to set? A: For the best texture, let the chia pudding set in the fridge for at least 4 hours or overnight. 4.Q: Can I adjust the sweetness? A: Absolutely! Use your preferred sweetener—maple syrup, honey, or even a sugar-free alternative—and adjust to taste. 5.Q: How long will this recipe keep in the fridge? A: Store the pudding in an airtight container for up to 5 days, making it ideal for meal prep. 6.Q: Can I make this recipe without the yogurt topping? A: Definitely! While the pumpkin spice yogurt adds a lovely creaminess, you can skip it or substitute it with whipped cream or coconut cream. Frequently asked Questions Ingredints Explained Ingredients Pumpkin Spice Chia Pudding: 1/2 cup canned pumpkin puree 2 cups unsweetened almond milk (or your preferred milk) 1/4 cup chia seeds 3 tablespoons pure maple syrup (adjust to taste) 1 1/2 teaspoons of the homemade pumpkin spice blend (see below) 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla extract A pinch of salt Pumpkin Spice Yogurt Topping: 1 cup plain Greek yogurt 2 tablespoons pumpkin puree 1 tablespoon honey or maple syrup 1 teaspoon of the homemade pumpkin spice blend 1/4 teaspoon ground cinnamon 1/4 teaspoon vanilla extract Optional Toppings: Chopped pecans or cashews Dried Cranberries Extra cinnamon for dusting Pumpkin seeds NEWSLETTER SIGN-UP Preparation Start by preparing the homemade pumpkin spice blend . Homemade Pumpkin Spice Blend Recipe Now that we've embraced the wonders of pumpkin spice, how about we make some of our own? That way, you'll always have some at the ready when a craving hits! 2 tablespoons ground cinnamon 2 teaspoons ground nutmeg 2 teaspoons ground ginger 1 teaspoon ground cloves 1 teaspoon ground allspice Instructions: In a small bowl, combine the ground cinnamon, ground nutmeg, ground ginger, ground cloves, and ground allspice. Mix well until all the spices are thoroughly combined. Store your homemade pumpkin spice mix in an airtight container or a spice jar for future use. In a medium mixing bowl, combine the pumpkin puree, milk, chia seeds, maple syrup, 1 1/2 teaspoons of your homemade pumpkin spice blend , vanilla extract, and a pinch of salt. Stir well to combine all the ingredients. Let the mixture sit for about 5 minutes, then stir it again to ensure the chia seeds are evenly distributed. Cover the bowl with plastic wrap or a lid and refrigerate it for at least 3 hours, or overnight. The chia seeds will absorb the liquid and thicken the pudding. In a separate bowl, prepare the pumpkin spice yogurt topping. Combine the plain Greek yogurt, pumpkin puree, honey (or maple syrup), 1 teaspoon of your homemade pumpkin spice blend , and vanilla extract. Mix until smooth and well combined. Once the chia pudding has set, give it a good stir. If it's too thick, you can add a little more of your preferred milk to achieve your desired consistency. To serve, divide the pumpkin spice chia pudding into serving glasses or bowls. Top each portion with a generous dollop of the pumpkin spice yogurt topping. Add your favorite toppings to enhance the flavor and texture of your chia pudding, such as chopped pecans or cashews, a sprinkle of cinnamon, dried cranberries and pumpkin seeds. Enjoy! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Discover the joy of Swiss holiday baking with my free e-book featuring traditional recipes like Mailänderli and Spitzbuebe. Perfect for festive gatherings or gifting, download now to create sweet memories! Your Ultimate Guide to Elegant Swiss Holiday Cookies Is Here! This e-book is my gift to you – a collection of Swiss cookies that have been a part of my family for years. I hope these recipes bring as much joy to your kitchen as they have to mine. XO Chris What's Inside: 8 authentic Swiss cookie recipes , including Mailänderli and Spitzbuebe. Easy-to-follow instructions to ensure perfect results every time. Bonus: Exclusive cookie recipes not yet available on my website! Sign up now to download your e-book and unlock 8 irresistible recipes, including 2 you won’t find anywhere else! Enter your email to download your e-book instantly. First Name Last Name Email Get FREE E-book

Fall-inspired tacos that combine the earthy flavors of roasted sweet potatoes and Brussels sprouts served with a tangy cranberry salsa.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Harvest Veggie Tacos Prep Time: 20 minutes Cook Time: 25 minutes Serves: 4 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe If you’ve enjoyed my Butternut Squash Risotto or Roasted Veggies with Lemon Feta Spread , then you already know I’m a big fan of using seasonal produce in unexpected ways—and these Fall Harvest Tacos are no exception. Inspired by my love for all things taco (and my ongoing obsession with autumn vegetables), this recipe brings together warm, roasted sweet potatoes and caramelized Brussels sprouts tossed in cumin and smoked paprika. The flavor is cozy, bold, and just a little bit smoky—like the savory cousin of my Orange and Clove Carrots . But what really takes these tacos to the next level is the apple cranberry salsa: juicy, tart, and just sweet enough to balance out the spice. It’s a little crunchy, a little tangy, and adds a fresh pop to every bite. These tacos are simple to make, bursting with texture and color, and absolutely perfect for cool weather dinners or cozy gatherings. Whether you're serving them up for a weeknight meal or a fall-themed dinner party, they’re guaranteed to impress. SKIP TO RECIPE CARD SKIP TO VIDEO A cozy fall twist on taco night – With roasted sweet potatoes and Brussels sprouts, these tacos bring serious autumn vibes to your table. That cranberry salsa! – Sweet, tart, juicy, and a little spicy—it’s the kind of topping that steals the show. Colorful, nutritious, and crowd-pleasing – Whether you’re feeding your family or entertaining friends, these tacos are vibrant, satisfying, and packed with good-for-you ingredients. Flexible and customizable – Use what you have on hand: swap kale for spinach, goat cheese for feta, or tortillas for lettuce cups. Meal-prep friendly – Roast the veggies and make the salsa ahead of time so you can assemble and enjoy in minutes. What You'll Love Can I make this recipe ahead of time? Yes! The roasted veggies and cranberry salsa can both be made a day in advance. Store them separately in airtight containers in the fridge. Warm the veggies before assembling. Can I use frozen cranberries for the salsa? Absolutely. No need to thaw—just pulse them in the food processor and proceed with the recipe. Is this recipe vegan-friendly? As written, it includes goat cheese, but you can easily make it vegan by omitting the cheese or using a plant-based alternative. The rest of the recipe is naturally vegan. How spicy is it? Mild to medium, depending on your jalapeño. For less heat, remove all seeds and membranes. For more kick, leave some in—or use a hotter pepper like serrano. What can I use instead of Brussels sprouts? Roasted cauliflower or zucchini would be delicious substitutes if Brussels aren’t your thing. What’s the best way to reheat leftovers? The veggies can be reheated in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through. The salsa is best served cold or at room temp. Frequently asked Questions Ingredints Explained Ingredients Cranberry Salsa 100g (1 cup) fresh cranberries – frozen works too, no need to thaw 80g (½ cup) red onion, finely diced 80g (½ cup) sweet apple, finely diced 15g (¼ cup) fresh cilantro, chopped 1 jalapeño, seeded and finely chopped (adjust to taste) Juice of 1 lime 30ml (2 tbsp) honey or maple syrup Salt and pepper, to taste Harvest Veggie Filling 280g (2 cups) sweet potatoes, peeled and diced 200g (2 cups) Brussels sprouts, trimmed and halved 30ml (2 tbsp) olive oil 2g (1 tsp) ground cumin 1g (½ tsp) smoked paprika Salt and pepper, to taste To Assemble the Tacos 8 small soft taco shells or tortillas 30g (1 cup) baby kale or mixed greens 60g (½ cup) crumbled goat cheese – or substitute with sour cream or plain yogurt NEWSLETTER SIGN-UP Preparation These tacos offer a harmonious combination of textures and flavors, including the hearty and earthy roasted vegetables, the sweet and tart cranberry salsa, and the optional creaminess of the goat cheese. It's a perfect balance of savory and sweet with a touch of spiciness from the added jalapeño. Prepare the Cranberry Salsa: In a food processor, pulse the cranberries, red onion, diced apple and jalapeño until finely chopped. Transfer to a bowl and add the cilantro, lime juice, honey or maple syrup, salt, and pepper. Mix well and set aside. Roast the Harvest Veggies: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes and halved Brussels sprouts with olive oil, ground cumin, paprika, salt, and pepper. Spread the seasoned vegetables on a baking sheet and roast for 20-25 minutes or until they are tender and slightly caramelized, stirring once or twice during cooking. Assemble the Tacos: Warm the taco shells or tortillas. Place a handful of baby kale or mixed greens on each taco shell. Add the roasted sweet potatoes and Brussels sprouts on top. Spoon cranberry salsa over the veggies. Optionally, sprinkle crumbled goat cheese on top for added creaminess and tang. Expiry: Store them in an airtight container in the refrigerator for up to 2-3 days. Keep the components (roasted veggies, cranberry salsa, and taco shells) separate if possible to maintain their individual freshness. Tip: As goat's cheese isn't always everyone's favorite, you can always replace it with a dollop of plain yogurt or sour cream. To shop for spices used in this recipe check out Selefina Spices https://www.selefina.com/recipes/harvest-veggie-tacos-recipe.html . Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Fluffy, chocolaty rolls of goodness.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Chocolate Rolls Prep Time: 1 Hour Cook Time: 25- 30 Minutes Serves: 12 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe As soon as winter rolls in and the days get darker, I start itching to bake. There’s just something so comforting about the smell of warm dough and chocolate wafting through the house while the snow swirls outside. And while the Christmas cookie baking marathon is always on the horizon, I love having a few go-to cozy bakes to carry us through the quieter, in-between days. These chocolate rolls are a new addition to our kitchen, but they’ve already earned their spot in the regular rotation. They actually came to be thanks to one of my daughters, who (brace yourself) was less than thrilled about a batch of apple cinnamon buns I had made. She loved the fluffy texture but wasn’t into the baked apples. Fair enough. I took it as a challenge—and of course, my mind immediately went to chocolate. I mean… when in doubt, right? The result is something I absolutely love. If my Classic Cinnamon Buns had a dessert-y little cousin who went to pastry school with chocolate rugelach , this would be it. Soft, slightly sweet, and swirled with chocolatey goodness, these rolls are perfect for brunch, snacking with coffee, or honestly, just pulling apart straight from the pan. If you’re a fan of my Banana Cinnamon Rolls or that gooey Banana Monkey Bread , this one will definitely speak your language. It’s simple, satisfying, and makes the house smell like a dream. I hope you enjoy these chocolatey swirls as much as we do—they might just become your new winter favorite. SKIP TO RECIPE CARD SKIP TO VIDEO Chocolate > Apples (for some of us) – A delicious alternative for those who aren’t into fruit-filled buns. Fluffy and soft – Just like my Classic Cinnamon Buns , the dough is pillowy and tender with the perfect rise. Not too sweet – These aren’t sugar bombs—just the right balance of cocoa richness and subtle sweetness. Sourdough-friendly (if you want it to be) – You can easily swap in discard if you’re into that tangy depth of flavor. Kid-approved – Especially for the ones who wrinkle their noses at cooked fruit. (Looking at you, child of mine.) Perfect for brunch or snacking – Whether it’s a weekend treat or an afternoon coffee pairing, they just fit . Twist-worthy – Want to throw in some cinnamon, chopped nuts, or even banana? These rolls are super flexible—like my Banana Monkey Bread and Banana Cinnamon Rolls , you can totally play. What You'll Love Can I use store-bought dough? If you're short on time, yes—you can absolutely use a good-quality pre-made dough. But if you have the time, making the dough from scratch is totally worth it (especially if you love the texture of my Classic Cinnamon Buns ). What kind of chocolate works best? I like using chopped dark or semi-sweet chocolate for little melty pockets throughout, but chocolate chips work too. Want to make it extra fancy? Try a mix of milk and dark chocolate or even sprinkle in some cocoa nibs. Can I prep these the night before? Yes! Just shape the rolls and place them in the pan, cover tightly, and let them rest overnight in the fridge. In the morning, let them come to room temp while the oven preheats, then bake as usual. Can I freeze them? Totally. Freeze after baking and cooling. Reheat in the oven (or toaster oven) for that fresh-baked warmth. You can also freeze the unbaked, shaped rolls—just thaw, rise, and bake. Can I make this with sourdough discard? Absolutely. It gives the dough a subtle tang and beautiful texture. I’ve been on a discard kick lately and it works like a charm in this recipe too—just like it does in my Banana Cinnamon Rolls . Do I need a glaze or icing? Optional, but never a bad idea. A simple dusting of powdered sugar is lovely, or you can whip up a quick vanilla glaze or chocolate drizzle if you're feeling extra. Frequently asked Questions Ingredints Explained Ingredients Chocolate Rolls: 1 cup warm milk 2 teaspoons active dry yeast 1/4 cup brown sugar 1/4 cup butter 3 eggs 4 cups all purpose flour 1/2 teaspoon salt Filling: 5 tablespoons cocao powder 1/4 cup brown sugar 2 tablespoons granulated sugar 1/4 teaspoon cinnamon 1/4 teaspoon salt 1/4 cup butter Icing: 1 cup icing sugar 1 teaspoon vanilla extract 4 tablespoons water NEWSLETTER SIGN-UP Preparation In a large bowl, start making your dough by combining the warm milk with the sugar and yeast. Mix well and let sit for 5 minutes or until bubbles form (indication that the yeast is activating). Add in the butter, eggs, salt and flour and combine. I prefer to get a bit messy and to use my hands to make the dough (perhaps because I was taught to do it this way) but if you have a stand mixer with a dough attachment I am sure that would work brilliantly as well. Kneed the dough until all ingredients are well combined. Cover the bowl with a kitchen towl and let sit for 30-45 minutes or until the yeast has done it's job and the dough has doubled. In the meantime, you can prepare the filling and the icing. In a medium bowl, combine the butter, cocoa powder, both sugars, cinnamon and salt. Mix until you have a smooth chocolate paste. Same thing for the icing, combine the icing sugar, vanilla and water in a bowl. Add more water if you prefer a runnier consistency. Just remember, a little goes a long way when you play with icing sugar, so make sure to add a little bit at a time. Once the dough has risen, you are ready for assembly. Preheat your oven to 350F . Lightly flour your work surface, so that your dough does not stick when you roll it out. With a rolling pin, roll out your dough into a horizontal rectangle roughly 1/2 cm thick (1/4"). Note: your rectangle does not have to be perfect. Once the dough is evenly rolled out, with the help of a knife or spatula, spread an even layer of chocolate filling all over. Try and get as close to the edges as you can, but not to worry everthing gets rolled up in the end anyway, so you'll be sure to have some chocolaty goodness in every bite. Now it is time to roll it up into a nice log. Start with the upper edge of your rectangle and roll towards you. Make sure to have a nice snug roll so that the filling stays in place when you cut it into individual rolls. Once rolled up, make sure to pince the edges together (again, just to secure the roll). Prepare a greased 12 x 18" baking tray. I personally use butter, but a non-stick baking spray will also do the trick nicely. Cut your log into 5cm thick rolls (2") and place flat edge down into your tray. Don't worry if there is a bit of space between each roll, they will puff up nicely during the baking process. Bake for 25-30 minutes or until golden. Remove from the oven and drizzle with the icing. You don't have to add this step if you prefer not to. I just think it not only adds an extra bit of sweet goodness to the rolls but it also adds an extra layer of visual interest, especially good when you want to impress your guests. I know this recipe is now a family favorite in my house. I would love to know if you have tried them and what you think! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Every bite is packed with wholesome ingredients and a delightful moist texture that will keep you coming back for more.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Zucchini Bread Prep Time: 20 minutes Cook Time: 40-50 minutes Serves: 8-10 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe I first started baking zucchini bread when my oldest daughter was a toddler. She wasn’t a big eater and preferred snacking over sitting down for a full meal. To sneak in a little extra nutrition, I began making this zucchini bread—sometimes swapping half of the zucchini for shredded carrots for even more goodness. Instead of using sugar, I opted for honey, which added just the right amount of natural sweetness. She loved it, which made me happy—and to be honest, I loved it just as much! Zucchini bread is a classic treat that works for breakfast, a snack, or even dessert. Plus, it’s the perfect way to use up extra zucchini from your garden or the farmer’s market. One key tip: make sure to drain the shredded zucchini well before adding it to the batter. Zucchini holds a lot of water, and skipping this step can result in a soggy texture. To do this, sprinkle the grated zucchini with a bit of salt and let it sit for about 10–15 minutes. The salt helps draw out the excess moisture, which you can then squeeze out using a clean kitchen towel or cheesecloth. Once the zucchini is prepped, the rest of the recipe comes together easily with just a handful of simple ingredients. It’s beginner-friendly and naturally sweetened with honey, making it a great option for anyone looking for a wholesome homemade treat. Let’s get baking! SKIP TO RECIPE CARD SKIP TO VIDEO Naturally Sweetened – This recipe uses honey instead of refined sugar, giving it a deliciously mild sweetness with a hint of floral depth. Moist & Tender – Thanks to the shredded zucchini, this bread stays wonderfully moist without being greasy or dense. Easy to Make – No fancy equipment or complicated steps—just mix, pour, and bake! Kid-Approved – A sneaky way to get some veggies into picky eaters while keeping them happy with a delicious treat. Perfect for Any Time of Day – Enjoy it for breakfast, as a snack, or even as a light dessert with a spread of cream cheese frosting. Great for Using Up Zucchini – If your garden (or a generous neighbor) has you swimming in zucchini, this is a great way to use it up! What You'll Love Can I use a different sweetener instead of honey? Yes! Maple syrup works as a great substitute and will add a slightly different depth of flavor. If using granulated sugar, you may need to add a bit more moisture, such as an extra tablespoon of oil or a splash of milk. Do I really need to drain the zucchini? Yes! Zucchini holds a lot of water, and if you skip draining it, your bread may turn out soggy or dense. Sprinkle it with a little salt, let it sit for 10–15 minutes, then squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. Can I make this recipe with whole wheat flour? You can substitute up to half of the all-purpose flour with whole wheat flour. If you use 100% whole wheat flour, the bread will be denser, so you may need to add a bit more liquid (such as an extra egg or a little milk). Can I make this into muffins instead of a loaf? Absolutely! Divide the batter into a greased or lined muffin tin and bake at 350°F (175°C) for about 18–22 minutes, or until a toothpick inserted in the center comes out clean. Can I add nuts or chocolate chips? Definitely! Chopped walnuts, pecans, or even dark chocolate chips make great mix-ins. Fold about ½ to ¾ cup into the batter before baking. How should I store zucchini bread? Store it in an airtight container at room temperature for up to 2 days, or refrigerate it for up to a week. You can also freeze it—just wrap slices in plastic wrap and store them in a freezer-safe bag for up to 3 months. Can I make this dairy-free? Yes! The bread itself is already dairy-free. If using the cream cheese frosting, swap out the cream cheese and butter for a dairy-free alternative. Frequently asked Questions Ingredints Explained Ingredients 250g (2 cups) All-Purpose Flour 10g (2 teaspoons) Baking Soda 3g (1 teaspoon) Cinnamon 5g (1 teaspoon) Salt + 2.5g (½ teaspoon) to sprinkle on zucchini 0.5g (¼ teaspoon) Nutmeg A pinch of Ground Cloves 170–255g (½–¾ cup) Honey 4 Large Eggs 5g (1 teaspoon) Vanilla Extract 240ml (1 cup) Vegetable Oil (or any flavorless oil) 3 cups (about 400g) Shredded Zucchini (drained) Cream Cheese Frosting: (optional) 225g (8oz) Cream Cheese, softened 57g (¼ cup) Butter, softened 5g (1 teaspoon) Vanilla Extract 360g (3 cups) Powdered Icing Sugar NEWSLETTER SIGN-UP Preparation To start, prep your zucchini by grating it into a colander or large bowl. I like to use a medium sized grate. Sprinkle the zucchini with 1/2 teaspoon salt and give it a good mix. The salt will help to extract the moisture from the zucchini. Let it sit for 10-15 minutes before draining. If you are wanting to do a mix of carrots and zucchini, grate them into seperate bowls. Since the carrots are less water logged, they will not need to be strained as the zucchini do. In the meantime, sift the flour, baking soda, cinnamon, salt, nutmeg and cloves into a medium sized mixing bowl. Whisk the dry ingredients together until they are well combined. In a seperate large mixing bowl use a hand mixer to mix together your honey, eggs, oil, and vanilla. Make sure to mix until everything is really well combined and you have a creamy mixture (approx. 3 minutes). Next, slowly mix your dry ingredients into your wet ingredients. I like to do about 1/2 a cup at a time. Mix until you have a thick creamy batter. Make sure to scrape down the sides of your bowls to ensure all ingredients have been well incorporated. When you have a nice smooth batter it is time to strain your zucchini. If you are using a colander, simply press down on the zucchini to squeeze out as much liquid as possible. I prefer using a kitchen towel or cheese cloth. I find that you can get a lot more of the liquid out by twisting the fabric and pushing the zucchini into a tight ball. You might be surprised by how much liquid you can actually get out! Once you have removed as much liquid as you can from the zucchini, slowly fold the zucchini into the batter. Keep folding until the zucchini is well incorporated and evenly distributed. Once everything is well combined scoop the batter into a prepared loaf pan. I like to rub a bit of butter or oil on the sides and dust with flour to create a non-stick surface. You can equally line the pan with parchment paper. Preheat your oven to 350F . When the oven is heated, place your zucchini loaf onto the center rack and bake for 40-50 minutes or until evenly browned and a toothpick inserted into center comes out clean. Removed from the oven and let cool in the pan for 20 minutes or so before transferring it to a cooling rack. If you do not wish to add the frosting, you can serve it plain (which is how I primarily eat it) and it is delicious! If you wish to dress it up a notch, wait until the bread has completely cooled before adding any icing. To make the icing add the cream cheese, softened butter and vanilla to a medium mixing bowl. Beat the ingredients with a hand mixer until well combined. Slowly add in the icing sugar, one cup at a time until you have achieved your preferred consistency. Once the zucchini bread has cooled completely spread or pipe the frosting over top. Add a bit of added visual interest with sprinkles or edible flowers and enjoy! If you like this recipe, you'll also love: Better than Good Banana Bread Orange Cranberry Loaf Lemon Pistachio Cake Orange Poppy Seed Loaf Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

Crispy grated potato and beetdish traditional to Switzerland. A perfect side to your breakfast or dinner meals.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Beet and Potato Rosti Prep Time: 20 minutes Cook Time: 20 minutes Serves: 4-6 Servings Oct 23, 2025 Last updated: This recipe may contain affiliate links About the Recipe This isn’t your average rösti. Sure, it starts with the same beloved Swiss foundation—grated potatoes, pan-fried to crispy, golden perfection like the Classic Rösti I grew up on—but this version adds a vibrant twist: beets. The result? A rösti that’s not only gorgeous to look at (hello, deep pink hue) but also full of earthy flavor and sweet-savory balance. Rösti has always been a comfort food in my world. Kind of like Gerstensuppe , that hearty Swiss barley soup that warms you to your core, it’s one of those dishes that feels timeless—simple ingredients, nothing fancy, but totally satisfying. And like my Beet and Butternut Squash Soup , this version of rösti brings that same cozy vibe, with a little extra flair from seasonal veg. It’s the kind of thing I’ll throw together for a rustic brunch, a veggie-forward dinner, or honestly just because I have a couple of potatoes and beets lying around. Add a spoonful of yogurt, a handful of fresh herbs, maybe a runny egg on top, and you’ve got yourself something that feels both nostalgic and new. Whether you’re already a rösti fan or this is your first foray into the crispy Swiss classic, this colorful twist might just earn a regular spot on your table. SKIP TO RECIPE CARD SKIP TO VIDEO Vibrant Colors and Flavors : The earthy sweetness of beets combines beautifully with the golden, crispy potatoes for a dish that’s as visually stunning as it is delicious. Crispy Perfection : This Rösti offers a delightful crunch with every bite, thanks to the simple yet effective tips that ensure maximum crispiness. Versatile Side Dish or Main : Serve it as a hearty side dish for brunch, or add a dollop of sour cream and fresh herbs to enjoy it as a satisfying vegetarian main. Swiss-Inspired Comfort : This recipe takes inspiration from traditional Swiss Rösti but adds a modern twist with the addition of beets for extra flavor and nutrition. Customizable to Your Taste : This Rösti can be adapted with different root vegetables, herbs, or even a sprinkle of cheese, making it versatile for any meal. What You'll Love Can I make the Rösti in advance? You can prepare the grated beets and potatoes up to a few hours ahead and store them in cold water with a splash of lemon juice to prevent browning. Just remember to drain and squeeze them dry before cooking for the crispiest result. Can I use sweet potatoes or other root vegetables? Absolutely! Sweet potatoes, carrots, or even parsnips can work well and add unique flavors. Keep in mind that root vegetables with higher moisture content may need extra squeezing to stay crispy. How do I get an even, golden crust? Press the Rösti firmly into the pan to create a compact layer, and avoid moving it until the bottom has formed a golden crust. Flip carefully for even cooking on both sides. What oil is best for frying Rösti? A combination of butter (for flavor) and a high-smoke-point oil like vegetable or canola oil (for crispiness) works best. How do I store and reheat leftovers? Rösti is best enjoyed fresh, but leftovers can be reheated in a hot skillet to bring back some of the crispiness. Avoid microwaving, as it may make the Rösti soggy. Frequently asked Questions Ingredints Explained Ingredients 2 medium-sized beets, peeled and grated 3 medium yellow potatoes, peeled and grated 1 small onion, finely chopped (optional) 2-3 tablespoons butter or ghee 2 tablespoons vegetable oil Salt and pepper to taste Fresh herbs (like chives or parsley) for garnish (optional) NEWSLETTER SIGN-UP Preparation Tips for Crispiest Rösti: Drain the Veggies Well : Squeezing out moisture is crucial. You can even pat the mixture dry with paper towels for extra crispness. Use High Heat : Start on medium to get the Rösti cooking through, but finish on high heat for a few minutes at the end to achieve that extra crunch. Fat Distribution : Don't skimp on the oil and butter. A mix of both ensures flavor and the perfect crisp. Thickness Matters : Make sure the Rösti is evenly spread in the pan, about 1/2 inch thick. Too thick and it won't cook through evenly; too thin, and it won’t hold together. Let's get started! Prepare the Vegetables: Grate the beets and yellow potatoes using a box grater or food processor. Place the grated beets and potatoes in a clean kitchen towel and squeeze out as much moisture as possible. Removing excess moisture is key to achieving a crispy Rösti. Combine Ingredients: In a large mixing bowl, combine the grated beets, potatoes, and finely chopped onion (if using). Season generously with salt and pepper, then toss to combine. Heat the Pan: Heat a nonstick or cast-iron skillet over medium heat. Add 1 tablespoon of vegetable oil and 1 tablespoon of butter/ghee. The combination of oil and butter helps achieve crispiness while adding flavor. Form the Rösti: Once the fat is hot, spread the beet and potato mixture evenly across the skillet, pressing it down with a spatula to create a compact layer. Cook Until Golden: Cook on medium heat for 8-10 minutes, until the bottom is golden brown and crispy. Avoid moving the Rösti too much during this time to allow it to form a crust. Flip for Even Crisping: Place a large plate over the pan, carefully flip the Rösti onto the plate, then slide it back into the skillet to cook the other side. Add another tablespoon of oil and butter before sliding the Rösti back in, ensuring it stays crispy. Cook for another 8-10 minutes. Serve: Once both sides are crispy and golden, slide the Rösti onto a serving plate. Garnish with fresh herbs if desired and serve immediately. Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

This potage has a creamy and velvety texture with a subtle sweetness of carrots and the warm hearty comfort of potatoes.| From Poetic Road by Christine Loertscher – Swiss-inspired recipes and photography. < Back Potato Carrot Potage Prep Time: 25 Minutes Cook Time: 20 Minutes Serves: 4-6 Servings Oct 14, 2025 Last updated: This recipe may contain affiliate links About the Recipe When the days get chilly and all I want is something warm and nourishing, a pot of soup is always the answer—and this Carrot and Potato Potage hits just the right note. It’s creamy, cozy, and comes together with just a handful of simple ingredients. No fuss, no fancy techniques—just a smooth, velvety soup that feels like a warm blanket in a bowl. I’ve always had a soft spot for soups that are hearty and easy. If you’ve tried my Potato, Leek and Sausage Soup , you already know I love tossing root veggies and aromatics into a pot and letting them work their magic. This potage takes a slightly more elegant route—think fewer chunks, more silky spoonfuls—like my Leek and Potato Potage , but with a little more natural sweetness from the carrots. And if you’re into that slightly sweet and earthy combo, you’d probably also love my Butternut Squash and Potato Soup too. This one is perfect for when you need something quick, filling, and satisfying—whether it’s a weeknight dinner or a Sunday slow-down kind of meal. And the best part? It’s just as good reheated the next day (maybe even better). Let’s get cooking! SKIP TO RECIPE CARD SKIP TO VIDEO Ultra Creamy Texture – This soup gets blended until silky smooth, giving you that classic potage feel that’s cozy and elegant all at once. Simple, Nourishing Ingredients – Potatoes, carrots, garlic, and onion are pantry staples that come together to create rich, comforting flavor with minimal effort. Naturally Sweet & Savory – The carrots add a subtle sweetness that balances beautifully with the herby base and mellow potatoes. Perfect Make-Ahead Meal – It keeps well in the fridge and tastes just as good (if not better!) the next day. Customizable – Add a splash of cream, a swirl of yogurt, or some crispy croutons on top—this soup plays well with all kinds of toppings. What You'll Love Can I use a different type of potato? Yes! Yukon Golds are great for a naturally buttery flavor and creamy texture, but russets or even red potatoes work well too. Just avoid waxy varieties like new potatoes, which won’t blend as smoothly. Do I have to peel the carrots and potatoes? Peeling is recommended for the smoothest texture, especially for a potage. That said, if you’re short on time and your produce is clean, it’s totally okay to leave the skins on—just expect a more rustic finish. Can I make this without a blender? You can mash it with a potato masher for a chunky version, but to get that classic potage creaminess, a blender or immersion blender is key. Can I freeze it? Definitely. Let it cool completely, then transfer to airtight containers and freeze for up to 3 months. Just give it a good stir when reheating, and maybe a splash of broth or water to loosen it up. What can I serve with it? A slice of crusty bread, a grilled cheese, or even a herby salad on the side. It’s also lovely as a starter before a main meal. Frequently asked Questions Ingredints Explained Ingredients 2 tablespoons Extra Virgin Olive Oil 1 Onion 1 clove of Garlic 6 large Carrots 2 Medium Yellow Potatoes 6-8 cups Vegetable Stock 1 Bay Leaf 1 teaspoon Oregano 1 teaspoon Thyme Salt and Pepper to taste NEWSLETTER SIGN-UP Preparation Begin by peeling and roughly chopping all of your main ingredients. That is the most work that you will have to do for this recipe. Once everything has been prepared, heat some olive oil in a deep sauce pan and add the onion and garlic. Fry the onion and garlic until they start to become translucent and fragrant. Add in the chopped carrots and potatoes, stir and pour in the vegetable broth. If you do not have vegetable broth, it can be replaced by chicken broth as well. Bring everything to a boil over medium-high heat , stirring occassionally. Add in the bay leaf, oregano and thyme. Boil until the carrots and potatoes have softened and you can easily poke a fork through them (approx. 20 minutes). Once the vegetables are cooked through, remove the bay leaf from the soup and let the soup cool for 20-30 minutes before adding it to your blender (or before using your hand blender to purée it). Once cooled, add your cooked vegetables to your blender or food processor and blend until you achieve your desired consistency. If you find that it is too thick, simply add some more stock or some water to thin it out. Return your blended soup to the saucepan, warm it back up, add salt and pepper to taste and serve! I love serving any soup with a warmed up baguette or some fresh croutons. You can even drizzle some cream overtop the soup and add fresh herbs as garnish. Hope this wonderful potage satisfies your tastebuds and warms your soul like it does for me. Bon ap! Recipe Card Chef's Notes Storage Tips Recipe Card Recipe Video RECIPE VIDEO Newsletter SignUP

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Easter Bright Easter brunch ideas and make-ahead bakes—crowd-pleasing recipes for a joyful spring table. < Back Hedgehog Bread Easter Rolls Soft, fluffy, and lightly sweet with a rich, buttery flavor—these golden-brown bread rolls are a delightful treat for any occasion! View Recipe Easter Nest Cookies Easter themed lemon shortbread cookies with smooth sweet meringue, raspberry jam and chocolate eggs. View Recipe Rainbow Popcorn It’s sweet, salty, and looks like a bowl of edible confetti—rainbow popcorn is the kind of snack that turns any moment into a party. View Recipe Load More