Soups

This super-fast coconut-milk curry is packed with red bell pepper, green beans, edamame, fresh garlic, and basil.

Have this creamy, vegan soup right away, or freeze it for up to three months.

This nourishing cold soup is packed with fresh spinach and topped with Greek yogurt.

Wild salmon is poached for just five minutes in a heady coconut-milk broth infused with Thai red chili paste, fresh ginger, and lime juice.

This Indian-inspired dal is full of aromatic spices like cumin seeds, mustard seeds, and cinnamon.

A great way to use up leftover chicken. Add texture by crisping up tortilla strips in the oven.

This classic potato soup derives earthiness and depth from porcini mushrooms and bacon.

Think bouillabaisse — but so much easier.

Herby, acidic chermoula is the perfect accompaniment to this creamy carrot soup.

Something wilting in the crisper? Throw it into this hearty vegetable soup.

Rebecca Katz’s essential veggie broth can be eaten as is or used as the base of your favorite soup.

The warm and slightly sweet spice blend ras el hanout seasons this hearty stew.

Create an even heartier chili by stirring in some quinoa.

This delectable Italian salad combines creamy ricotta cheese with sweet honeydew melon.

This cold and refreshing soup is actually two simple soups artfully presented together.