You know things have gone off the rails when your 14-year-old daughter asks you to “shop at the healthy grocery store.” And then pleads for you not to buy any snack foods. This is the same daughter who could happily live on bean burritos and mac n’ cheese.

So yes, it’s clearly (past) time to reign things in.

It’s mid January and our house is still full of treats. I hope everyone’s holidays were wonderful by the way. Ours were very joyful actually. My daughter came down with influenza on the last day of school (Dec. 21), and — while I’d never wish the flu on anyone — there’s nothing like a bout of a highly contagious viral illness to put the breaks on last-minute holiday errands and any panicking I may have been doing at that point. Instead of fighting crowds and planning party outfits, I decided we had enough presents and I would not be needing any holiday finery since we weren’t going anywhere, and I hunkered in with my daughter to drink peppermint tea and watch Christmas movies, and — when she felt a little better (Tamiflu is a wonder drug BTW) — bake cookies. It was weirdly nice.

But, did I mention we baked? Because of that respite from holiday mayhem, there were way too many baked goods in this house. Really good ones, too, I might add. Have you tried these cookies? They were kind of an Instagram craze with some calling them the “cookie of the year,” so of course I had to try them, and I gotta say, they really are all that.

Anyway, this post is definitely not about cookies. I’m trying to wean myself, and clearly the rest of the family feels the same way.

One thing I like to make and eat a lot of in January is soup. It’s so cozy to make soup, right? There’s something very comforting about having a big pot of soup bubbling on the stove — and not least because I take a lot of comfort in knowing that dinner is ready, just hanging out waiting for the people to eat it. Plus, soup feels healthy like salad, but, unlike most salad, the leftovers don’t have to be thrown out.

This soup is a current favorite. With peas and zucchini, it’s a little taste of spring for a long winter’s night. I add grains to it to make it more substantial, but it’s just as delicious without them if you’re looking for an especially light supper.

Spring Vegetable & Chicken Soup with Farro (I recommend doubling this recipe; it barely fed the four of us.)
Ingredients
1 tbs. butter
2 tbs. olive oil
1 leek, white and light green parts only, halved and sliced
2 carrots, diced
2 cloves garlic, finely minced or pressed
1 tsp. herbes de provence
4 cups chicken stock
1 cup peas (I used frozen peas; fresh would be lovely if it wasn’t January)
1 cup zucchini, diced
2 cups cooked chicken (I used leftovers from the Sunday roast, but a rotisserie chicken would work great), shredded or diced
Salt & pepper
Juice of 1/2 lemon
1 cup (ish) farro or other grain of choice (I highly recommend farro here, it was SO good in this)
Extra lemons (and maybe some fresh parsley) to garnish

Heat the butter and oil in a large pot and add leeks and carrots. Cook for about 5 mins. on medium heat until tender. Stir in garlic and herbes, then add chicken stock. Bring to a simmer and cook, covered, for 15 mins. In the meantime, cook the farro according to package directions. (If there are no directions, simply add 1 cup farro to a pan with 3-4 cups water, bring to a boil, then reduce heat and cook, covered, for about 10-15 mins. until the grains are al dente. You may have to drain some of the water at the end.) Stir the peas, zucchini, and chicken into the soup and test seasonings. Add salt & pepper to taste; squeeze in lemon to taste. If you’re not eating this right away, turn off the heat so zucchini and chicken won’t overcook. I think it’s good with the veggies on the firm side. To serve, put a small scoop of farro in each bowl and ladle soup over it. Grind some fresh pepper into each bowl. Serve with extra lemons if you’re craving a little sunshine and vitamin C.