Soup recipes, as prep tables

Soups, stews, chowders and curries — the long-simmered end of the library, where knowing what goes in when actually matters.

Butternut Squash Lentil Soup

50 min12 ingredients4 to 6 servings

Sam · aheadofthyme.com

Chicken katsu curry

2 hrs 50 min + marinating overnight23 ingredients4

Jamie Oliver · jamieoliver.com

Lentil Soup

1 hr19 ingredientsServes 6

Holly Erickson · themodernproper.com

Chicken satay curry

35 min18 ingredients

Dominique Woolf · bbcgoodfood.com

Homemade Vegetarian Chili

50 min19 ingredients4 to 6 servings

Cookie and Kate · cookieandkate.com

Chili con Carne – das beste Rezept

50–60 min17 ingredients4 Portionen

chefkoch.de

Olive Garden Chicken Gnocchi Soup

25 min12 ingredients4 servings

Tiffany · lecremedelacrumb.com

Hot and Sour Soup

25 min13 ingredients6 to 8 servings

Ali · gimmesomeoven.com

Sweet Potato and Chickpea Curry
35 min13 ingredients4 servings
Better Homebase · betterhomebase.com

White Chicken Chili

50 min17 ingredients4 to 6 servings

Lidey Heuck · cooking.nytimes.com

Fisch mit Curry-Kräckerkruste

35 min14 ingredients2 Portionen

chefkoch.de

Korean Chili Oil Recipe

5 ingredientsMakes 1 cup

mykoreankitchen.com

Beef Udon

15 ingredients2

Namiko Hirasawa Chen · justonecookbook.com

Sri Lankan Chicken Curry
19 ingredients
jehan yusoof · islandsmile.org

Jamie Oliver Paneer Curry

15 ingredientsServes 4

Adan Kendric · jamieolivereats.co.uk

Lablabi (Tunisian Chickpea Stew)

15 ingredientsServes 4

Suzy Karadsheh · themediterraneandish.com

Pea and Ham Soup

10 ingredients6–8

recipetineats.com

Beef Stew

17 ingredientsServes 6

Nagi · recipetineats.com

Curry Schnitzel Udon

13 ingredientsServes 4

Jessica Brook · theage.com.au

Chicken and Vegetable Dumpling Soup

19 ingredients8 servings

Mel · melskitchencafe.com

White Bean & Tomato Curry
16 ingredientsServes 4
theyummyvegan.com

Middle Eastern Lentil Soup

16 ingredientsServes 4

Farah Abumaizar · everylittlecrumb.com

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2 tablespoons extra virgin olive oil
1 medium onion, diced
2 cloves garlic, finely chopped
2 medium carrots, diced
3 cups / 450 g butternut squash, cut into 1/2 inch cubes
1/2 teaspoon paprika
1/2 teaspoon Italian seasoning
2 tablespoons tomato paste

4 × 150 g / 600 g skinless boneless free-range chicken breasts
250 ml / 250 ml buttermilk
2 heaped teaspoons medium curry powder
2 cloves garlic
120 g / 120 g panko breadcrumbs
1 mug / 300 g basmati rice
25 g / 25 g creamed coconut
1 onion

2 tablespoons / 30 ml extra-virgin olive oil
1 medium yellow onion, diced
2 large carrots, peeled and diced
2 celery ribs, chopped
4 garlic cloves, minced
2 teaspoons cumin
2 teaspoons yellow curry powder
1 teaspoon dried thyme

1 tbsp neutral oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tsp ginger (approx 4 cm piece), grated
2 tbsp mild or medium curry powder
2 tsp ground turmeric
500 g / 1 lb 2 oz skinless, boneless chicken thighs, cut into bite-sized pieces
400 ml / 14 fl oz coconut milk

2 tablespoons / 30 ml extra-virgin olive oil
1 medium red onion, chopped
1 large red bell pepper, chopped
2 medium carrots, chopped
2 ribs celery, chopped
1/4 teaspoon salt (for sautéing)
4 cloves garlic, pressed or minced
2 tablespoons chili powder

2 EL Öl zum Braten
800 g Rinderhackfleisch (oder halb Rinder-, halb Schweinehack)
2 mittelgroße Zwiebeln, gewürfelt
1 orange Paprikaschote, gewürfelt
2 EL Tomatenmark (2-fach konzentriert)
3 Knoblauchzehen, gewürfelt
1 große Dose stückige Tomaten (ca. 800 g)
Salz und Pfeffer

1 tablespoon olive oil
1 stalk celery, chopped
½ white onion, diced
2 teaspoons minced garlic
½ cup / 120 g shredded carrots
3–4 boneless skinless chicken breasts, cooked and diced
4 cups / 950 ml low sodium chicken broth
salt and pepper to taste

7 3/4 cups / 1.8 L chicken or vegetable broth
8 oz / 225 g shiitake mushrooms, thinly sliced, stems discarded
1 (8 oz / 225 g) can bamboo shoots, drained (optional)
1/4 cup / 60 ml rice vinegar
1/4 cup / 60 ml low-sodium soy sauce
2 teaspoons ground ginger
1 teaspoon chili garlic sauce
1/4 cup / 30 g cornstarch mixed with 1/4 cup / 60 ml reserved broth

2 tbsp vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp curry powder
1 tsp turmeric
1 tsp cumin
2 large sweet potatoes, peeled and cubed

2 tablespoons olive oil
1 large yellow onion, chopped
1 large jalapeño pepper, seeds and ribs removed, finely chopped
2 tablespoons minced garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon sweet paprika or chili powder
Pinch of cayenne pepper, to taste

50 g Kräcker (gesalzene)
1 EL / 15 g Butter, weiche (für die Kruste)
1 TL Currypulver (mildes)
340 g Kabeljaufilet(s) (küchenfertig, ohne Haut)
Salz und Pfeffer
1/2 EL / 7 g Butter (für die Sauce)
1 kleine Zwiebel(n), fein gewürfelt
1 TL Mehl

1/2 cup / 120 g Korean chili flakes
40 g / 1.4 oz garlic cloves, peeled, washed, thinly sliced
40 g / 1.4 oz ginger, peeled, washed, thinly sliced
70 g / 2.4 oz green onion, peeled, washed, thinly sliced
1.5 cups / 360 ml cooking oil (rice bran, canola, or grapeseed)

2½ cups / 600 ml dashi (Japanese soup stock)
1½ Tbsp soy sauce (for broth)
1 Tbsp mirin (for broth)
1 tsp sugar (for broth)
⅛ tsp Diamond Crystal kosher salt
½ Tokyo negi (long green onion), white part only, diagonally sliced
6–8 oz / 170–225 g thinly sliced beef (such as ribeye), cut into 1½–2 inch pieces
1 Tbsp neutral oil

700 g chicken parts
1/4 cup / 60 ml tamarind juice
1 tablespoon chilli powder
1/2 teaspoon turmeric powder
1 tablespoon cumin powder
2 tablespoons coriander powder
Salt to season
4 tablespoons / 60 ml oil

2 tablespoons / 30 ml vegetable oil or ghee
1 teaspoon cumin seeds
1 large onion, finely chopped
3 garlic cloves, minced
1 thumb-sized piece of ginger, grated
1–2 green chilies, finely chopped (optional)
1 teaspoon ground turmeric
1 teaspoon ground coriander

500 g / 1 lb dried split peas
1.2–1.5 kg / 2.4–3 lb ham hock (aka ham bone), bacon hock or meaty leftover ham bone
1/4 tsp salt
3/4 tsp black pepper
2 garlic cloves, minced
2 bay leaves, dried or fresh
1 onion, finely chopped
1 carrot, peeled and finely chopped

1/2 cup / 120 ml oil
4 bay leaves
2 cinnamon sticks
1 tsp cloves
2 black cardamom pods
1/2 javitri (mace)
1 tsp cumin seeds
2 tbsp ginger-garlic, chopped

4 skinless chicken thigh fillets
60g (½ cup) plain flour
100g (2 cups) panko breadcrumbs
1 tbsp curry powder
220g (1 cup) Kewpie mayonnaise
vegetable oil, to shallow fry
1 litre chicken stock
800g udon noodles

2 (15 oz / 425 g) cans chickpeas, with liquid
Water
1/2 loaf rustic bread, torn into bite-size pieces
Extra virgin olive oil
1 small yellow onion, finely chopped
3 to 4 large garlic cloves, minced
1 tsp ground cumin
1/2 tsp ground coriander

1 tbsp olive oil
1/2 white onion, diced
1–2 garlic cloves, minced
4 cups broccoli florets, diced
2 cups asparagus, trimmed and diced
1/2 zucchini, diced
1 bay leaf
1 tsp dried thyme

1.2 kg / 2.4 lb chuck beef, cut into 3.5 cm / 1.5" cubes
1 tsp salt
1 tsp pepper
3 tbsp olive oil, divided
1 large onion, halved then cut into 1 cm / 2/5" slices
4 garlic cloves, minced
3 carrots, cut into 2.5 cm / 1" pieces on the diagonal
2 celery stalks, cut into 2.5 cm / 1" pieces

1-2 teaspoons olive oil
1 cup / 240 ml diced celery
1 cup / 240 ml diced carrots
1 cup / 240 ml diced yellow or white onion
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
8 cups / 2 L chicken broth

2 Tbsp / 30 ml oil
1 small onion, diced
2" piece of ginger, grated
1 tsp / 5 g cumin
4 cloves garlic, minced
3 Tbsp / 45 g tomato paste
30 oz / 878 g cooked white beans
2 Tbsp / 30 g curry powder

2 tbsp / 30 ml olive oil
1 yellow onion, finely diced
1–2 carrots, finely diced
1 peeled potato, finely diced
1 cup / 200 g red lentils
6 cups / 1.4 L water
2 chicken or vegetable stock cubes
1 tbsp dried mint