Discovering and developing great soup recipes is one of my passions. This is a list of many of the best soups I’ve cooked over the years. There are soups for winter and cold weather, but also spring and summer soups. They are nourishing, satisfying, and dynamic in flavor. I hope you enjoy these as much as I do.
See my recommended Wellness Cookbooks
See my recommended Vegetarian Cookbooks
A happy-making bowl of quick dumplings (made with potsticker wrappers!) filled with pesto-boosted ricotta cheese. Ladled with a simple five-minute tomato broth.
An absolute favorite lentil soup! A friend turned me onto this Ayurvedic dal recipe from the Esalen Cookbook years ago. Red lentil based, curry-spiced coconut broth with back notes of ginger and tomato, with slivered green onions, and curry-plumped raisins.
A simple asparagus soup - fresh asparagus, new potatoes, a bit of green curry paste, and coconut milk are pureed to make this spring favorite.
Ten ingredients in a blender and you've got a potent, alkalizing green soup - spinach, herbs, garlic, with silky coconut cream, and some green split peas for staying power.
The simplest of carrot soups. One I love, in part, because it's an example of how a beautiful meal can come together with a bit of care, and an impossibly short list of ingredients. Carrots and onion form the base, which is spiked with dollop of red curry paste, and then pureed into silky oblivion.
Yellow split peas incorporated into a ginger-spiked yellow coconut curry broth (lots of turmeric) - cherry tomatoes, chive oil, seeds, micro greens. The best kind of working lunch.
A chunky zucchini soup, beautifully spiced with a thin, bright, assertive coconut-lime curry broth & a lesson in being adaptable.
Job's Tears - you're missing out if you're not cooking with them. They're incredibly delicious, nutritious, and practically non-existent on the menus and tables I encounter. Here I share some of their perceived benefits, how I cook with them, and a Job's Tears in Coconut Broth recipe.
A chunky, satisfying, winter-time riff on potato chowder - winking at the Japanese pantry with a finishing swirl of miso, and a touch of sake in the base.
A Kimchi Soup inspired by a bowl of fiesty, fiery, brothy cabbage soup I had years ago at Namu Gaji in San Francisco.