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.

Authentic Sindhi Kadhi Recipe: Tangy Vegetable Curry Made With Besan And Tamarind

, 15 ingredients

Thai Green Beef Curry | Gaeng Keow Wan Neua | แกงเขียวหวานเนื้อ

, 12 ingredients, 2 servings

Roasted Red Pepper & Tomato Soup

, 9 ingredients

French Onion Soup

, 17 ingredients, Serves 4

Crockpot Spicy Vegetarian Tortilla Soup with Quinoa

, 13 ingredients, Serves 4

Instant Pot Chickpea Coconut Curry

, 15 ingredients, Serves 4

Katsu Curry (Japanese Curry with Chicken Cutlet)

, 9 ingredients, Yield: 4

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

, 12 ingredients, Serves 4

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3 tablespoons oil
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
A pinch of asafoetida (hing)
4 tablespoons besan (gram flour)
1 tablespoon ginger-green chilli paste
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder

6 tablespoons Thai green curry paste
8.45 oz / 240 ml coconut cream, divided
½ cup / 120 ml coconut milk
0.55 lb / 250 g beef, cut into thin bite-size pieces
8 Thai eggplant, quartered
⅓ cup / 75 g pea eggplant
½ teaspoon fish sauce
½ teaspoon sugar

1 lb / 450 g red bell peppers, roughly chopped
1 lb / 450 g plum tomatoes
1 cup / 150 g diced onion
3 garlic cloves, roughly chopped
1/2 cup / 60 g chopped celery
1 tsp dried thyme
1/2 tsp red pepper flakes (optional)
1 1/2 cups / 360 ml water or Liver Rescue Broth

4 medium white or yellow onions, sliced
3 garlic cloves, minced
2 tsp fresh thyme leaves
2 tbsp coconut aminos (optional)
4 cups / 1 liter vegetable broth or water
1–2 bay leaves
1 1/2 tbsp arrowroot starch mixed with 3 tbsp water
1/2 cup raw cashews, soaked in hot water

2 cups / 320 g chopped onions
3 garlic cloves, minced
4 cups / 600 g diced butternut squash
1 tbsp chilli powder
1 tsp dried oregano
1.5 tsp ground cumin
1 tsp ground coriander
1/4 tsp smoked paprika

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