This unique take on dal is loaded with broccoli and warm spices.
This recipe for ajiaco is by no means authentic, but it is a good approximation of the traditional Colombian chicken and potato stew, warming and filling, a comforting soup for chilly winter days. Authentic ajiaco calls for an herb called guascas, but we’ve substituted it with oregano in this recipe. If you’re able to find guascas though, by all means use it here.
French onion soup without beef broth? It can be done! To develop deep, rich umami taste, this recipe has you initially cook the onions on the stove, then transfer them for some time in the oven, and back on the stovetop to simmer with thyme, tamari, and balsamic vinegar. A lid of toasted baguette and homemade “mozzarella” take this to another level.
A Willy Street Co-op Deli favorite.
Warm and lightly spiced, this simple soup is easily doubled for packing into lunches all week.
This hearty stew is comfort food at its best. Not heavy, but satisfying and full of healthy ingredients.
This stew is just the thing to warm you up when the temperatures start to drop to the single digits.
Potato soup is a childhood favorite of mine, and this is the first time I've put tangible measurements to this recipe, so above all else, make this in a way that tastes good to you.
This can be made ahead and reheated. I love that this recipe can be adapted for most any time of year, for just about any kind of mushrooms, herbs or roots available.
Vidalia onions will make this a one of a kind soup, but if they’re not available, try Walla Walla or another variety of sweet onion. If you have homemade stock on hand, this would be an ideal time to use it.
This is just the kind of soup to make at the beginning of the week for lunches. It’s hearty enough to keep for several days, and is so delicious you won’t tire of it.
Hearty enough to be a one pot meal, this soup is richly flavored, easy to make, and adaptable – use kielbasa instead of the andouille, or substitute the sausage entirely with a couple of cans of drained white beans.
Tomato adds depth and unexpected favor to this creamy squash soup. Serve with grilled cheese sandwiches for a filling meal.
This summer soup is cool and refreshing, lightly sweet with a spicy and smoky punch from the paprika. Try serving in chilled soup bowls.
This cool, summer soup was insired by Bulgarian tarator, a soup made with yogurt, cucumbers, dill, garlic, and walnuts. This version skips the yogurt in favor of almond milk for a packed-with-flavor, refreshing dish.
Loaded with savory spices, and topped with crunchy roasted chickpeas, this bright soup is a ray of sunshine on a dark winter day.
Sunny yellow split peas and deep orange winter squash make a soup that will warm you head to toe.
Creamy and full-bodied, this soup is perfect ladled over chunks of day-old bread and drizzled with olive oil.
Here's a great, flavorful, creamy soup that doesn't require a blender - only a can of pumpkin.
Along with tempeh and sweet potatoes (a perfect pair!), this hearty stew is scented with warming spices and is served garnished with a dollop of yogurt and nutty toasted pumpkin seeds.
This light, cold soup makes a great meal on a hot summer night, and turning on the stove isn't even a requirement!
This satisfying stew is really quick to prepare.
This soup will make you realize that sweet potatoes, apples, and potatoes are made for each other! The hint of lime juice and chili powder that garnish each serving is key.
Adding frozen spinach to this classic Italian soup gives it extra heartiness. The toasted baguette is great for dipping into the soup.
Enjoy this easy soup with some sautéed greens and bread.
Beautiful color and fantastic flavor, this one is a keeper!
Simple, nourishing, and beautiful to behold.
A rich and rustic soup.
Fast, simple and delicious. Just the thing for those busy fall days!
"There is a Tuscan saying: Non si tira niente - nothing gets thrown away - that is particularly appropriate vis-a-vis this soup. Carrot tops are almost always discarded. But why? They have the same sweet-earthy taste but with a hint of green that makes them perfect for soups or vegetable sautes. Try the following recipe and let it spur your creativity as to how else to use the delicate frilly leaves." -chef2chef
"You needn't serve more than a taste of this sweet-tart soup. It makes a stimulating, eye-opening start to a summer meal on a hot day." - Deborah Madison
Here's a lively soup that comes together quickly with leeks, greens, and tiny pasta in a lemony broth.
"This recipe is from my friend Carrie Birrer, who used to own Florio Bakery in Portland. The combination of garlicky greens and white beans is delicious; just don't let it sit around on the stove too long after making it, as the greens will turn to sludge. My rendition of this recipe calls for fewer anchovies and a pinch of red pepper flakes; adjust both according to your own taste."
“Don't throw out your radish greens. Believe it or not, those fuzzy leaves can be transformed into a smooth green soup, with a hint of watercress flavor.”
Don’t cook sorrel for extended periods of time in cast iron pots/pans… the acidity of the sorrel reacts with the iron and creates a metallic-tasting dish!
Enjoy this savory miso soup as an appetizer or a main course. The tofu makes this dish more substantial, while the snow peas give it a springtime flavor that is sure to make your taste buds happy!
When making this soup, keep in mind that the spicy flavors will increase as time goes on!
This aromatic cabbage, sauerkraut, and sausage stew hails from Central Eurpoe and is also known as bigos. Serve with potatoes and rye bread for a traditional take on this dish, or for a lighter meal, with a fresh green salad.
“Ladling this delicate, vegetable-laden chowder over toasted bread raises it to main-course status. If you don’t want such a hearty dish, use a little less liquid and a few croutons to finish. Use only white endives for this soup. Red ones will make it look very dingy indeed.” –Deborah Madison
A lovely orange soup that is as nutritious as it is delicious.
$16 Squares are menus that feed four people for $16 or less. These menus incorporate products that are on sale this month at the Co-op. the cost of basic pantry ingredients like flour, spices, oil, and condiments are not included in the cost of each menu. Serving sizes are based on manufacturers’ recommendations where appropriate
"First of all, thank my lucky stars for Deborah Madison, whose original recipe I have adapted and expanded on.
I am a big fan of preparing my ingredients ahead of time, and I especially recommend doing so with soup. It makes the cooking process so much easier to have everything you are going to need ready and waiting, instead of desperately scrambling to chop one thing while frantically stirring another."
What feels better on a chilly evening than bright, vibrant and warming carrot ginger soup?
This fall soup is great hot or cold. Garnish with the fennel fronds and enjoy!
Seriously. It is the easiest kale/potato soup ever and SO delicious.
An old housemate passed along her mom’s split pea soup recipe, adapted for our Co-op’s vegetarian needs. It is one of the best I’ve ever had. Enjoy Margot’s variation on split pea soup! - SR
Cool and refreshing.
This sauce can be eaten as a cold or hot soup, or as a sauce over whole-wheat noodles or brown rice!
A delightful Greek lemon soup.
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