Category: soups

Recipe: Carrot-Parsnip Coconut Soup

Leave a comment

This is a cozy and comforting fall soup that is thickened with coconut milk making it extremely smooth and creamy. You can top them with some almonds, roasted chickpeas, extra coconut milk, fresh herbs, or even some toasted bread croutons to complete the meal. The flavors in this are really simple so you can really taste the carrots and parsnips in it and if you’re like me you don’t need to blend it 100% of the way and leave a couple of nice chunks of vegetables for extra chew. Serve piping hot with some bread.

Continue reading →

Recipe: Chicken Spring Soup

Leave a comment

Just a simple and fantastically bright soup that takes advantage of some early spring flavors especially fresh peas, lemon, and fresh herbs. I really love the pearl couscous in this soup because I don’t usually put couscous in soup but they’re very bouncy and fun and give the soup an interesting texture. This is a great way to use up leftover bits of a whole chicken dinner to make it into something new and exciting for the rest of the week. Don’t forget to pair it with your favorite rye roll or crusty bread.

Continue reading →

Recipe: Vegetable Tom Yum Soup

Leave a comment

This is a fantastic meal that can be prepped ahead of time so that it only involves dumping some things is a pot and coming out with a delicious, spicy, tangy soup on the other side. I make this at least twice a month because it’s just so satisfying. You can customize the vegetables to your personal taste but you need mushrooms or tomatoes if you want it to have that extra umami in this meatless version. The tom yum paste I buy (from Lobo) doesn’t have shrimp paste so this dish is vegan as well!

Continue reading →

Recipe: Waterzooi

1 Comment

This is a Belgian boiled chicken stew that historically used to be a seafood stew. It uses cream and egg yolks to thicken it. All the recipes include breaking down your own chicken and making your own stock but I suggest that you either do that on a separate day from making the soup itself or simply skip that step, buy stock and proceed from there. Breaking down a chicken and making your own stock will turn this simple recipe into an all day project but if you have the time, that’s okay. This is a delicious soup which is thick and rich and perfect with some crusty bread to soak up all the broth. Traditionally you leave the meat on the bones but my husband really hates that so I simply took it off after boiling the chicken parts.

Continue reading →

Recipe: Masoor Dal

1 Comment

Quick, delicious and filling red lentils made from pantry staples and things you probably have lying around the house. You can serve this with almost any carb you can think of: rice, roti, naan, paratha, even sourdough bread or biscuits if you want to go crazy and it comes together in 30 minutes without much supervision so it’s great for a weeknight or when you just can’t babysit dinner.

Continue reading →

Recipe: Chicken Congee

1 Comment

A staple of most of the Asian world, congee is basically just rice boiled down until its texture becomes soft and pudding-like. Congee can be sweet or savory, served with almost anything and at almost any meal time. It’s often eaten for breakfast or when sick or during hard times but it can also be quite celebratory and topped with everything from vegetable and bread sticks to whole fish, this version is a pretty simple chicken base that I topped with marinated mushrooms and jammy boiled eggs.

Continue reading →

Recipe: White Chicken Chili

Leave a comment

If you have shredded chicken on hand and you don’t have a plan for what to do with it this recipe is great way to use it up. This is a pretty flexible recipe where you can add whatever beans, vegetables, and cheese you have on hand to dress it up anyway you like. Personally I’m a big fan of adding those last bits of crushed chips to the top of the bowl but anything from jalapenos to olives could conceivably be put on top.

Continue reading →

Recipe: Split Pea Soup

Leave a comment

Hearty and comforting split pea soup is generally made with smoked ham but I found some smoked chicken to use instead and now it’s one of my favorite fall/winter recipes. This soup is thick and rich with a little bit of bite and spice. Great with a good rye or black bread and it even freezes well for cold nights when you don’t feel like cooking but want something to warm you up.

Continue reading →

Recipe: Aash e Jow

Leave a comment

There’s an entire category in Persian food of thick stews/thick soups, آش [Aash] and since that’s one of my SOs favorite types of food I have been trying to find ones that we both like and it just so happens this very simple barley stew is a winner with us. This soup is filling on its own without bread or other side dishes and it has soft comforting flavors that aren’t too challenging for people not used to Persian flavors.

Continue reading →

Recipe: Tom Yum Tofu

2 Comments

This is absolutely the opposite of authentic Thai food but I was able to find some really great tom yum soup base. I would tell you the brand but it’s literally only in Thai on the label and unfortunately I don’t read Thai. However, you can use whatever ready tom yum soup base you’re able to find though they do all taste different. This comes together pretty quickly and would be great with lots of extra vegetables especially corn or bamboo shoots and greens of any type.

Continue reading →