There are few books I’ve loved this year as much as I loved The Seven Husbands of Evelyn Hugo by Taylor Jenkins Reid. I picked this one up shortly after reading Daisy Jones & the Six, another book I adored by Reid. It’s safe to say I’m officially a TJR fan, and am looking forward to reading all of her books!
The Seven Husbands of Evelyn Hugo is a rather self explanatory title of the novel’s plot—it follows the life story of Evelyn Hugo, an aging and reclusive movie star from Hollywood’s golden age as she breaks her silence on her scandalous seven marriages. Evelyn hand selects Monique, a young writer at the beginning of her career but the end of her marriage, to tell the coveted story. Decades of secrets come to life, including a thrilling forbidden love and a tragic connection between Evelyn’s and Monique’s pasts.
This book is rich with glamour, passion, triumph, defeat, and love. It’s a glittering tale, as fabulous as Evelyn Hugo herself. In the same way I found myself wanting to listen to the songs from Daisy Jones & the Six, I was constantly wanting to watch the movies Evelyn stars in throughout the book. Reid’s gift for world building is masterful, pulling you into the lives of her incredibly alive protagonists.
Not enough can be said about how much I love Evelyn. She’s a fantastically complex, flawed, lovable heroine. That’s why it should be no surprise that I knew she had to be the star of whatever dish I made inspired by this book.
Evelyn’s signature color for her red carpet looks is green. It’s what inspired the signature green dress that leaps off the novel’s iconic cover, and what inspired the bright green hue of my dish. The green motif paired with the absolute divinity of Evelyn herself inspired my Green Goddess Soup.
Green Goddess Soup
A simple, spicy, and vegan soup that pairs well with cucumbers, bread, and Greek yogurt.
Yield: 4 servings| Total time: 15 min
- 5 handfuls of spinach
- 7 garlic cloves
- 3 tablespoons sliced ginger
- 1 teaspoon turmeric
- 2 cups coconut milk
- 1 cup vegetable or chicken broth (of course, use veggie broth for the vegan version of this soup)
- 1/4 – 3/4 teaspoon of cayenne pepper (depending on preference)
- generous squeeze of lemon juice
- salt and pepper
- Place all ingredients together in a high power blender.
- Blend until smooth.