black bean soup with roasted chiles

Choose dried chiles that are fairly flexible, a sign they’re not too old. from Bon Appétit. ingredients 2 poblano or Hatch chiles 2 tablespoons raw shelled pumpkin seeds (pepitas) 1 large dried pasilla or ancho chile, stemmed, seeds removed 1 Tablespoon vegetable oil 1 medium onion, coarsely chopped 4 garlic cloves, peeled, crushed 1 14.5-ounce... Continue Reading →

chickpea and celery soup with chile-garlic oil

You know the soup and salad deal? Well, this is our take on combining the two into one dish. from Bon Appétit. ingredients 6 Tablespoons extra-virgin olive oil, divided 1 red chile (such as Fresno), seeds removed, finely chopped 3 garlic cloves, finely chopped Kosher salt 1 medium onion, finely chopped 2 celery stalks, finely... Continue Reading →

creamy pumpkin soup

from Katherine Taylor. ingredients 4 Tablespoons olive oil, divided One 4-pound sugar pie pumpkin 1 large yellow onion, chopped 4 large or 6 medium garlic cloves, pressed or minced ½ teaspoon sea salt ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg ⅛ teaspoon cloves Tiny dash of cayenne pepper (optional, if you like spice) Freshly ground black pepper 4 cups (32 ounces) vegetable broth... Continue Reading →


This restorative stew, from Divya’s Kitchen, features a rotating cast of hard and soft vegetables. You can work with whatever vegetables you have on hand, such as carrots, zucchini, broccoli, green beans, or asparagus. from Bon Appétit. ingredients ¼ cup red split lentils ¼ cup yellow split mung dal ¼ cup basmati rice ¼ cup... Continue Reading →

creamy curried lentil soup

This isn't your typical lentil soup recipe (it's actually the best I've ever made, and I've tried a LOT of lentil soup recipes!). Curry powder gives it a flavor boost, and velvety puréed chickpeas add body and creaminess without cream. If you have Meyer lemons (which I do because my wonderful Gradma Jan sent me... Continue Reading →

cheddary broccoli soup

adapted from Isa Chandra Moskowitz ingredients FOR THE SOUP 1 Tablespoon olive oil 1 small yellow onion, diced ½ tsp salt 3 cloves garlic, minced 4 cups broccoli, stalks and florets separated and chopped ½ cup carrots, julienned (no need to peel if they're organic) 1/4 cup AP flour ¾ teaspoons ground turmeric 3 cups... Continue Reading →

spicy kimchi miso soup

If you like your soup extra spicy, add a bit more gochujang (Korean hot pepper paste) or even a bit of the kimchi juice for an additional kick. adapted from Bon Appétit. ingredients 1 3x5-inch piece kombu ¾ ounce dried shiitake mushrooms 4 large eggs, room temperature ⅔ cup chopped kimchi ½ cup firm tofu, cut into... Continue Reading →

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