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 fun way to celebrate the Love & Lemons community of readers. The concept is super simple—each month, I choose a recipe. You make it, and you leave a comment on the recipe’s blog post. At the end of the month, I randomly select one winner to receive a prize.
I love the sense of community that comes from so many people cooking one recipe each month. We’re kicking off our January challenge today with our white bean soup recipe, and I hope you’ll join in the fun. Here’s how it works:
Join the Love & Lemons Cooking Club
- Each month, I choose one seasonal recipe. Sign up for our email list so you’ll know as soon as I share each month’s recipe.
- Make that recipe during the month.
- Leave a comment on the challenge recipe’s blog post by the end of the month. This time, the deadline is January 31!
- For a bonus entry, send a picture of what you made to cookingclub@loveandlemons.com.
- For another bonus entry, post your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
The Prize: A $100 Whole Foods Gift Card!
At the end of the month, I’ll randomly select a winner and share some of your photos. This time, we’re giving away a $100 Whole Foods gift card.
In addition, for every entry we receive, we’ll donate $1 to No Kid Hungry.
January’s Recipe: White Bean Soup
Ok, forgive me—we’re making two soups in a row! But it’s January, and cozy, veggie-packed soups are all I’m craving right now. Hopefully you’re in a similar place. 🙂
This white bean soup is my ideal winter meal—warming, nourishing, and full of flavor. It stars creamy, protein-rich white beans along with tender vegetables, kale, and herbs. Pro tip: It tastes even better on day 2, so if you have leftovers, you’re in luck! Heat them up for a delicious lunch.
This soup is naturally vegan and gluten-free. I give the option of serving it with Parmesan cheese on top, but of course you can skip that if you’re vegan. Chopped fresh parsley, a drizzle of olive oil, and homemade croutons are great toppings too!
Get the recipe:
Enter the January Challenge
Want to enter? Here’s what you need to do:
- Make my white bean soup recipe sometime in January.
- Comment on the white bean soup blog post by January 31.
- For a bonus entry, send a photo of what you made to cookingclub@loveandlemons.com.
- For another bonus entry, post your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
- Sign up for our email list to find out about next month’s recipe!
I’ll randomly select a winner and share some of your photos in early February.
Last Month’s Recipe
Last month, we made this potato soup recipe. I love making this soup two ways: with heavy cream for a traditional version, and with plant milk for a non-dairy one. It was so fun to see how many of you experimented with the non-dairy version—oat milk was the most popular cream substitute! I’m so glad you had great results.
A special shoutout to Graciela, who joined the cooking club for the first time this month and shared the soup with her husband’s family. She wrote,“They absolutely loved it!” I’m so glad you joined in this month, Graciela!
Also to rogue1, who served this soup on Christmas Eve. We love seeing when our recipes are part of your holiday celebrations! Thank you so much for cooking along.
Here are some of your photos:
And congrats to our winner, Sarah!
To Recap
Enter the January Cooking Club Challenge by…
- Making my white bean soup sometime in January.
- Leaving a comment on the white bean soup blog post by January 31.
- Sending a picture of your soup to cookingclub@loveandlemons.com for a bonus entry.
- And for another bonus entry, posting your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
Happy cooking!
