Soup recipes, as prep tables

1 1/2 tablespoons butter (for sautéing aromatics)
1 1/3 cups / 160 g chopped carrots
1 cup / 120 g chopped celery
1 cup / 160 g chopped yellow onion
2 cloves garlic, minced
3 cups / 720 ml low-sodium chicken broth
3 1/2 cups / 560 g peeled and cubed russet potatoes
1/4 tsp dried thyme

+7

cookingclassy.com

Cheddar Broccoli Potato Soup

40 min15 ingredientsServes 6

2 tablespoons / 30 ml coconut or avocado oil
2 aubergines (eggplants), cut into 1" cubes
1 white or yellow onion, diced
6 garlic cloves, minced
1/2" knob fresh ginger root, grated or minced
2 tablespoons tomato paste
1 tablespoon curry powder
1 tablespoon coconut sugar or sweetener of choice

+8

moonandspoonandyum.com

Aubergine Curry

32 min16 ingredients4 people

2 cups / 480 ml chicken stock (unsalted, preferably homemade)
½ tsp table salt
1 lb / 450 g boneless skinless chicken thigh, cut into 1-inch pieces
1 stalk lemongrass (bottom half only, smashed and cut into 2-inch pieces)
12 thin slices galangal
5 makrut lime leaves (twisted to bruise and torn into large chunks)
1–3 Thai chilies (to taste, smashed until broken or cut into large pieces)
2 Tbsp fish sauce

+5

hot-thai-kitchen.com

Authentic Tom Kha Gai (Thai Coconut Chicken Soup)

25 min13 ingredients4 servings

¼ pound / 115 g salt pork, diced
1 large onion, finely diced
3 shallots, chopped
2 tablespoons / 30 g unsalted butter (for aromatics)
2 pounds / 900 g beef chuck, in 1-inch cubes
2 tablespoons / 15 g all-purpose flour
Kosher salt and black pepper
½ cup / 120 ml Cognac

+8

cooking.nytimes.com

Dijon and Cognac Beef Stew

2 hrs 15 min16 ingredients4 to 6 servings

6 oz / 170 g hot sweet Italian turkey sausage
2 cups / 320 g chopped onions
1 cup / 150 g chopped green bell pepper
8 cloves garlic, minced
1 lb / 450 g ground sirloin
1 jalapeno pepper, chopped
2 tablespoons chili powder
2 tablespoons brown sugar

+10

food.com

All American Chili

1 hr 40 min18 ingredients8 servings

1½ cups / 300 g long-grain white rice
2 tablespoons to ⅓ cup / 30 to 80 g Thai red curry paste, to taste
2 cups / 480 ml chicken broth
1½ pounds / 680 g boneless, skinless chicken breasts, patted dry
3 garlic cloves, finely grated
2 limes, zested and juiced
1 tablespoon / 15 ml fish sauce, plus more to taste
4 tangerines or other small, sweet citrus, peeled and thinly sliced

+3

cooking.nytimes.com

Red Curry Chicken and Rice Bowls

50 min11 ingredients4 servings

1 1/2 lb / 680 g boneless skinless chicken thighs
1 tablespoon / 15 ml olive oil (for chicken)
1 tablespoon / 15 ml olive oil (for vegetables)
1 small onion, diced
3 large carrots, peeled and cut into ½-inch rounds
3 ribs celery, diced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary

+10

laurafuentes.com

Chicken Stew with Potatoes

1 hr18 ingredientsServes 6

3 tablespoons / 45 ml olive oil
1 red onion, chopped
4 cloves garlic, minced
1 red pepper, chopped
2 small sweet potatoes, cubed
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme

+4

skinnyspatula.com

Spanish Chickpea and Sweet Potato Stew

40 min12 ingredients

3-4 tablespoons gochujang
3 tablespoons reduced sodium soy sauce
3 tablespoons oyster sauce
2 tablespoons dark brown sugar
2 tablespoons tahini
2 tablespoons lime juice
2 tablespoons water
2 teaspoons toasted sesame oil

+15

carlsbadcravings.com

Udon Stir Fry

30 min23 ingredients4 servings

2 lb / 900 g chicken pieces with bone
5 tablespoons guk kanjang (Korean soy sauce)
1 tablespoon jin kanjang (dark soy sauce)
4 cups / 950 ml water
1–2 tablespoons mirin or white wine
1 tablespoon chopped garlic
8–9 small colored potatoes or 2 large russet potatoes, cut into big chunks
3 medium carrots, washed and cut into big chunks

+3

kimchimari.com

Hearty Soy Sauce Chicken Stew

1 hr11 ingredientsServes 6

1 tsp / 5 ml vegetable oil
200 g extra-firm tofu, drained and cubed
2 shallots, peeled and roughly chopped
2 garlic cloves, peeled and roughly crushed with the flat of a knife
2½ cm piece fresh ginger, roughly sliced
2 star anise
4 cloves
2 tsp coriander seeds

+16

theguardian.com

Pho now or pho later

24 ingredientsServes 2

4 corn cobs, cut in half widthways
3 corn cob pieces (whole, for the curry)
1 tsp cumin seeds (for the paste)
6 garlic cloves, peeled
2.5 cm / 1 inch piece fresh ginger, peeled
4 green chillies, stalks discarded, flesh roughly chopped
1 medium red onion, peeled and roughly chopped
40 g / 1.5 oz fresh coriander leaves and stalks

+13

theguardian.com

Corn on the Cob Curry

40 min21 ingredientsServes 4–6

2 tablespoons / 30 g butter
2 large garlic cloves, finely minced
3 leeks, white and pale green parts only, sliced thinly (about 2 cups / 500 ml)
1 kg / 2 lb potatoes (Sebago/Russet/Maris Piper), peeled and diced into 1 inch / 2.5 cm cubes
1.5 litres / 1.5 qt chicken or vegetable stock, low sodium (6 cups / 1.4 litres)
3/4 cup / 180 ml heavy/thickened cream (sub milk)
1 tsp cooking salt / kosher salt (reduce by 25% if using table salt)
1/2 tsp black pepper

+3

recipetineats.com

Leek and Potato Soup

40 min11 ingredients5–8 people

1 white onion, sliced
4 carrots, sliced
5 garlic cloves, minced
4 cups / 950 ml chicken stock or broth
2 lbs / 900 g boneless skinless chicken thighs
1 large russet potato, peeled and cut into 2 inch cubes
1 bay leaf
1 cup / 140 g pepitas

+6

kellyscleankitchen.com

Chicken Tomatillo Stew

1 hr 20 min14 ingredientsServes 6-8

½ cup / 120 g red lentils
2½ cups / 600 ml water (for cooking lentils)
1 teaspoon neutral oil
¾ cup / 180 g onion, coarsely chopped
4 cloves garlic, finely chopped
½ inch / 1 cm fresh ginger, peeled and minced
3 tablespoons red curry paste
2 cups / 300 g sweet potatoes, cubed

+9

veganricha.com

Vegan Red Lentil Sweet Potato Curry

45 min17 ingredientsServes 4

2 teaspoons oil
5 cloves garlic, minced
1 1/2 cups / 240 g chopped onion
1/4 teaspoon salt (for aromatics)
1 cup / 150 g chopped carrots (thin half moons)
1 tablespoon tomato paste
1 teaspoon dried oregano
2 teaspoons spice blend (harissa, shawarma, sumac, or combination)

+16

veganricha.com

Lentil Potato Soup

1 hr24 ingredientsServes 4

2 tablespoons olive oil
1 1/2 cups / 240 g chopped onion
1 1/2 cups / 240 g chopped carrot
1 cup / 120 g chopped celery
2 tablespoons minced garlic
1 1/2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon dried oregano

+9

tasteofhome.com

Italian Penicillin Soup (Pastina Soup)

50 min17 ingredients6 servings

1 small yellow onion, diced
1 tbsp olive oil
2 cloves garlic, finely minced
2 (14.5 oz / 435 ml) cans low-sodium chicken broth
1 (7 oz / 200 g) can diced green chilies
1 1/2 tsp cumin
1/2 tsp paprika
1/2 tsp dried oregano

+11

cookingclassy.com

White Chicken Chili

40 min19 ingredients6 servings

1 lb / 450 g lean ground beef
3 tablespoons / 45 g butter
1 medium onion, diced
4 cloves garlic, minced
¼ cup / 30 g all-purpose flour
1 tablespoon tomato paste
1 teaspoon Italian seasoning
1 tablespoon Worcestershire sauce

+7

therecipecritic.com

Shepherd's Pie Soup

30 min15 ingredients6 servings

5 strips uncooked bacon, chopped
1 large yellow onion, diced (about 1 cup)
1 red bell pepper, diced
3 cloves garlic, minced (about 1 tablespoon)
1 lb / 455 g ground beef (90% lean or any)
1 tablespoon brown sugar
1 tablespoon chili powder
1 tablespoon ancho chili powder

+13

sugarspunrun.com

The Best Chili Recipe (Award Winning!)

50 min21 ingredients6 servings (10 cups total, approx 1⅔ cup per serving)

1 medium onion, chopped
2 broccoli heads, stems peeled and cut into ½-inch slices (florets reserved)
1 (14- to 16-ounce) container firm tofu, drained and cut into 1-inch cubes
1 tablespoon coconut milk solids (from top of can)
1 tablespoon curry powder, plus more to taste
1 (13.5-ounce) can coconut milk, remaining liquid
Broccoli florets (from heads above), or green beans, or frozen peas, or a combination
Salt and pepper to taste

cooking.nytimes.com

Vegetable Tofu Curry

25 min8 ingredients2 to 4 servings

¼ cup / 60 ml unrefined coconut oil
4 garlic cloves, chopped
1 large yellow onion, chopped
1 2-inch / 5 cm piece fresh ginger, peeled and finely chopped
sea salt and freshly ground black pepper
1 ½ teaspoons ground turmeric, plus more for serving
1 teaspoon red pepper flakes, plus more for serving
3 cups / 500 g cooked chickpeas (or 2 15-ounce / 425 g cans, drained and rinsed)

+6

pamelasalzman.com

Spiced Chickpea Stew with Coconut and Turmeric

50 min14 ingredients4 to 6 servings

1 ½ pounds frozen or fresh udon noodles (vacuum-sealed)
2 tablespoons / 30 ml neutral oil
1 pound / 455 g cremini mushrooms, stemmed and sliced into ¼-inch pieces
4 garlic cloves, finely chopped
Kosher salt (Diamond Crystal)
Black pepper
2 tablespoons honey (for glazing mushrooms)
3 tablespoons / 45 g butter, preferably salted (for mushrooms)

+3

cooking.nytimes.com

Honey-Glazed Mushrooms With Udon

25 min11 ingredients4 servings

4 oz / 115 g dry soy curls
15 oz / 425 ml full-fat coconut milk
1 cup / 240 ml chopped tomato (or canned diced tomato with juices)
2 to 3 teaspoons garam masala
1 tablespoon ground coriander
1 to 1 1/2 teaspoon ground cumin
1 teaspoon ground turmeric
2 tablespoons ginger-garlic paste

+6

veganricha.com

Instant Pot Vegan Coconut Chicken Curry with Soy Curls

35 min14 ingredientsServes 4