“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.”
Beautiful color and fantastic flavor, this one is a keeper!
A rich and rustic soup.
Simple, nourishing, and beautiful to behold.
Loaded with savory spices, and topped with crunchy roasted chickpeas, this bright soup is a ray of sunshine on a dark winter day.
A favorite served by the WSGC Deli.
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.
This Willy Street deli favorite will warm you up! Make it as fiery or mild as you like.
A light and healthful dinner. Simple to prepare, though very restorative. Miso, a fermented food, aids digestion and is rich in Vitamin B and trace minerals. Tasty, as well as beneficial for the immune system.
Adding frozen spinach to this classic Italian soup gives it extra heartiness. The toasted baguette is great for dipping into the soup.
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!
A great showcase for garden fresh vegetables, but equally good in winter with frozen vegetables.
Sunny yellow split peas and deep orange winter squash make a soup that will warm you head to toe.
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.
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.
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.
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.
"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."
When making this soup, keep in mind that the spicy flavors will increase as time goes on!
"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
A vegan version of a traditional favorite. The use of fresh herbs sets this recipe apart from other vegan interpretations of French onion soup, creating a deeper and more complex set of flavors.
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.
Warm, creamy and satisfying!
"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."
This hearty flavorful soup is just the thing for a cold blustery day!
A blended soup of butternut and acorn squash, cream, and fresh herbs. Topped with crisp and cheesy croutons, this soup is remarkable.
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