This recipe turns canned pumpkin purée into a sublimely creamy, aromatic soup that makes for an elegant first course or a satisfying lunch on a cold day. While the combination of pumpkin and fall spices...
Author: Lidey Heuck
A traditional vegetable soup made for centuries throughout Eastern Europe and well loved in Russia and Poland, borscht has origins in present-day Ukraine. There are white versions, made with potatoes and...
Author: David Tanis
Hearty enough to serve for dinner, but full of a salad's worth of vibrant dark-leafed greens, this soup is both satisfyingly and extremely verdant. Puréeing a little potato into the broth adds creaminess...
Author: Melissa Clark
This easy vegetarian soup is surprisingly full flavored. (To make it vegan, substitute cooking oil for the butter and ghee.) If you want it more stewlike, use less water; if you want it brothy, use more....
Author: David Tanis
When it comes to stocking the pantry with root vegetables, most people stop with potatoes (regular and sweet), carrots, onions and garlic. And those are excellent to have on hand. But there are loads of...
Author: Melissa Clark