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.

Crockpot Spicy Vegetarian Tortilla Soup with Quinoa

13 ingredientsServes 4

Instant Pot Chickpea Coconut Curry

15 ingredientsServes 4

Katsu Curry (Japanese Curry with Chicken Cutlet)

9 ingredientsYield: 4

Easy vegetarian kimchi jjigae with mushroom and tofu (kimchi stew)

12 ingredientsServes 4

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1 medium yellow onion, diced
1 poblano pepper, diced
2 jalapeños, seeded and chopped
2 cloves garlic, minced
2 tsp ground cumin
1 tsp dried oregano
4 cups / 960 ml low-sodium vegetable broth
2–3 canned chipotle peppers in adobo, finely chopped

1 tablespoon / 15 ml olive oil
1 bay leaf (optional)
1 teaspoon / 5 g cumin (jeera) seeds
1 medium onion, finely chopped
1 tablespoon / 15 g ginger and garlic, minced
1 cup / 240 ml tomato puree or crushed tomatoes
¼ teaspoon / 0.5 g turmeric powder
½ teaspoon / 1 g red chilli powder

1 tbsp oil
400 g / 0.9 lb onion, sliced into 1 cm / ⅜" wide pieces
250 g / 0.6 lb potato, cut into 1.5 cm / ⅝" cubes
100 g / 3.5 oz carrot, sliced to 7 mm / ¼" thick pieces
800 ml / 1.7 pt water
½ packet of 230 g / 0.5 lb House Vermont Curry (Mild)
4 Chicken Cutlets, cut into 2.5 cm / 1" wide strips
4 tbsp fukujinzuke

1 tablespoon sesame oil
1 brown onion, diced
1 to 2 tablespoons gochujang (Korean chilli paste)
4 spring onions, white parts, cut into 3 cm pieces
2 cloves garlic, finely chopped
200 g mixed mushrooms (Swiss brown, fresh shiitake, oyster), thinly sliced
1 cup / 240 g vegan cabbage kimchi (some brine is fine), roughly chopped
Sea salt