Words & Brush Recipe Corner: A hearty and comforting winter tomato soup

A hearty and comforting winter tomato soup

Recipe courtesy of Karl Weiss Ltd (Victorinox knife distributor for Israel) 13/01/26

The days are getting colder, the wind outside reminds us that winter is here

And there is nothing that feels better right now than homemade soup, nutritious and warm,
One that fills the house with a good smell and warms both the body and the heart.

Ingredients:
2 tablespoons olive oil
1 large chopped onion
2 crushed garlic cloves
1 medium carrot, diced into small cubes
1 can of high-quality crushed tomatoes (400 g)
2 tablespoons tomato paste
3 cups vegetable stock (or water)
1 teaspoon sugar (optional, just to balance acidity)
Salt and black pepper to taste
A handful of basil or thyme leaves (optional)

Preparation method:

Heat olive oil in a quality pot over medium heat.

Add the onion and sauté for about 5 minutes until soft and translucent.

Add garlic and carrot and stir for another minute.

Add crushed tomatoes, tomato paste, and vegetable broth.

Season with salt, pepper, and a pinch of sugar.

Bring to a boil, reduce the heat, and simmer for about 20 minutes.

Blend the soup with an immersion blender until smooth.

Taste and adjust seasoning. Serve hot.

Enjoy! 

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Words & Brush Weekender: Easy listening music and chat, Friday 16th January 2026, Free Choice - all genres of music welcome

Words & Brush Weekender: Easy listening music and chat, Friday 16th January 2026, Free Choice - all genres of music welcome

Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!

Tony Bennett, Lady Gaga - I've Got You Under My Skin 

Wooden Heart - Elvis Presley from G.I. Blues

Fats Waller - Honeysuckle Rose

Patsy Cline - South Of The Border ft. The Jordanaires

Celtic Thunder - Belfast Polka 

Christina Aguilera - Candyman (Version 3)

The Dead South - In Hell I'll Be In Good Company 

Grandma Got Run Over By A Reindeer - Postmodern Jukebox ft. Sunny Holiday

Henry Mancini - Baby Elephant Walk 

Bon Jovi - Livin' On A Prayer

🎼🎹🎷🎺🎸🎻🔊🎼🎹🎺🎸

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Words & Brush Recipe Corner: Spanish Gypsy Stew | An Iconic Spanish Classic

Spanish Gypsy Stew | An Iconic Spanish Classic

 Author Albert Bevia @ Spain on a Fork January 11, 2021

https://spainonafork.com/spanish-gypsy-stew-an-iconic-spanish-classic/

This Spanish Gypsy Stew, is one of Spain´s most iconic dishes. Loaded with so many different flavors, very easy to make and comes together in about 40 minutes. The perfect dish for any occasion, but extra special during a cold winter´s day.

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 2 slices baguette (1/2 inch / 1.27 cm thick each)
• 2 cloves garlic
• 8 raw blanched almonds
• 1/2 onion
• 1 carrot
• 8 green beans
• 8 oz fresh pumpkin 250 grams
• 1 pear
• 1 large tomato
• 1 cup canned chickpeas 290 grams (200 grams drained)
• 1 cup canned white beans 290 grams (200 grams drained)
• 1 tsp sweet smoked Spanish paprika 2.30 grams
• 1/4 tsp saffron threads .17 grams
• 3 cups vegetable broth 780 ml
• 1 tbsp white wine vinegar 15 ml
• 1 sprig fresh mint
• sea salt & black pepper
• 
  
  
  

Instructions

1. Roughly chop 1/2 onion, thinly slice 1 peeled carrot, cut the ends off 8 green beans and cut them into 2 inch (5.08 cm) pieces, cut 8 ounces of fresh pumpkin into 1/2 inch (1.27 cm) pieces, cut 1 peeled pear into 1/2 inch (1.27 cm) pieces as well, finely grate 1 large tomato and rinse 1 cup of canned chickpeas & 1 cup of canned white beans under cold running water

2. Heat a stock pot with a medium-high heat and add in 1/4 cup extra virgin olive oil, after 1 minute add in 2 slices of baguette, 2 peeled cloves of garlic and 8 raw blanched almonds, mix the garlic & almonds with the olive oil, after 1 minute remove the garlic & almonds and flip the slices of baguette to fry the other side, after another minute remove the fried baguette slices and reserve with the almonds & garlic

3. Using the same pan with the same heat add in the chopped onions, sliced carrots, pieces of green beans and the chopped pumpkin, mix with the olive oil, after 5 to 6 minutes and the onions are translucent and the rest of the veggies are lightly sauteed, add in the grated tomato, cook for 1 minute, then add in the chopped pear, give it a quick mix and then add in the 1 cup of chickpeas and 1 cup white beans, season with 1 tsp sweet smoked paprika, sea salt & black pepper, gently mix together, then add in 3 cups of vegetable broth, 1/4 tsp saffron threads and a sprig of fresh mint, give it a quick mix and bring to a boil

4. Meanwhile, add the slices of fried baguette, fried almonds, fried garlic and 1 tablespoon of white wine vinegar into a mortar, using a pestle pound down on the ingredients until you form a paste
5. Once the broth comes to a boil add in the paste, give it a quick mix, place a lid on the stock pot and lower the fire to a low-medium heat
6. After simmering for 20 minutes remove the lid, at this point the broth should be much thicker and all the flavors have come together, remove from the heat, transfer into shallow bowls and sprinkle with freshly chopped parsley, serve next to a crusty baguette, enjoy!

For more directions watch the video

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Words & Brush Weekender: Easy listening music and chat, Friday 9th January 2026, Free Choice - all genres of music welcome

Words & Brush Weekender: Easy listening music and chat, Friday 9th January 2026, Free Choice - all genres of music welcome

Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!

Barry Manilow - Copacabana 

The Tokens - The Lion Sleeps Tonight

Harry Belafonte - Day-O (The Banana Boat Song) 

Cher - The Shoop Shoop Song (It's In His Kiss)

Cliff Richard - Congratulations (Eurovision 1968)

Mocedades "Eres Tu"

Brett Young - In Case You Didn't Know

Lady Antebellum - Need You Now

The 2023 Vienna Philharmonic New Year's Concert with Franz Welser-Möst

Atomic Kitten - Whole Again (Official Video)

🎹🎼🎹🎷🎺🎸🎻🔊🎼🎹🎺🎸

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Words & Brush Recipe Corner: Spain’s Most Underrated Rice Recipe | Arroz con Bacalao a la Riojana

Spain’s Most Underrated Rice Recipe | Arroz con Bacalao a la Riojana

 Author Albert Bevia @ Spain on a Fork

https://spainonafork.com/spains-most-underrated-rice-recipe-arroz-con-bacalao-a-la-riojana/

This Rioja-style Spanish rice, known as arroz con bacalao a la Riojana, is one of Spain’s most underrated rice dishes. It’s filled with flavors, easy to make, and done in about 40 minutes using just one pan. Serve it next to a garden salad, crunchy baguette, and a bottle of Spanish Rioja for a delicious meal.

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 1 medium yellow onion (finely chopped)
• 6 cloves garlic (roughly chopped)
• 1 red bell pepper (finely chopped)
• 1/4 cup dry white wine 60 ml
• 1/2 tbsp sweet smoked Spanish paprika 4 grams
• 3 large tomatoes (finely grated) 1 cup / 240 grams
• 3 cups fish broth 720 ml
• 1/4 tsp saffron threads 0.17 grams
• 1 bay leaf
• 1 cup short-grain rice 190 grams
• 2 cod fillets 7 oz / 200 grams each
• sea salt & black pepper
• lemon wedges and fresh parsley for garnish

Instructions

1. Heat a 12-inch (30 cm) paella pan (or any other type of large frying pan) with a medium heat, and add in the olive oil

2. After a couple of minutes, add in the chopped onion, garlic, and red bell pepper, and mix continuously, after 4 minutes and the vegetables are lightly sautéed, add in the white wine and paprika, quickly mix together, then add in the grated tomatoes, and season with salt & pepper, mix together and then simmer

3. Once the grated tomatoes have slightly thickened, about 4 to 5 minutes, add in the fish broth, saffron, and bay leaf, then turn it up to a high heat and give it a gentle mix

4. When it comes to a boil, add in the rice, give it one final mix so everything is evenly distributed, then simmer

5. In the meantime, add the cod fillets over some paper towels and pat dry, then season with salt & pepper, and cut each fillet into small bite-sized pieces

6. After simmering the rice for 10 minutes (which in my case was 8 minutes shy of the rice being cooked through), lower the fire to a low-medium heat and add in the pieces of cod, all evenly spread around, and then gently push down on each one so they're well integrated into the rice, simmer for another 7 to 8 minutes or until the rice and fish are just cooked through

7. Remove the pan from the heat and cover with a dishcloth, let it rest for a couple of minutes, then uncover and garnish with lemon wedges and chopped parsley, enjoy!

For more instructions watch the video:

Enjoy! 

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