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 few outtakes from the winter Kinfolk magazine shoot/article I worked on with Wayne. Plus the Green Lentil Soup with Curried Brown Butter featured in the photos.
An earthy, turmeric and mustard-spiked lentil soup served over brown rice with spinach and thick yogurt.
A simple corn soup topped with an electric harissa-yogurt swirl + photos from a walk around North Beach on the Fourth of July.
A simple Indian-spiced green pea soup. You make a garlic ginger paste, then use it as the base of the soup along with some onion. Some green chile contributes some kick, along with other spices.
A thick, cumin and coriander-spiced root vegetable stew. It's a free-wheeling one-pot dinner that attempts to use up whatever winter vegetables I have lingering about.
A rustic leek soup topped with an electric green drizzle of dill oil and crunchy toasted almonds.
An amazing New Year Noodle Soup from Greg & Lucy Malouf's beautiful book, Saraban. It's a bean and noodle soup at its core featuring thin egg noodles swimming in a fragrant broth spiced with turmeric, cumin, chiles, and black pepper. You use a medley of lentils, chickpeas, and borlotti beans which makes the soup heart and filling without being heavy. You add spinach, dill, and cilantro. You add lime juice for a bit of sour at the end. And then you've got a number of toppings to add when you serve the soup - chopped walnuts, caramelized onions, and sour cream. Amazing.
The soup I've cooked most this year. There is so much going on here despite a modest list of ingredients. Celery, crushed caraway, and garlic are cooked together alongside big hearty beans and chopped tomatoes in what becomes an olive-oil dappled broth. You serve each bowl with chopped oily, black olives and fresh lemon wedges. This is a version made with Christmas Lima beans, but you can substitute cannellini or giant corona beans.
A clean, simple carrot and shaved fennel soup. The vegetables are rounded out with wild rice, and the finished soup is dusted generously with Parmesan cheese.
A big, hearty mushroom soup made with a mish-mash of market mushrooms, pearled barley, toasted sesame oil, and onions.