Pin it From the archives for World Vegan Month, key tips for making good vegetable stock at home. (Hint: don’t forget the potato peelings.) Find the story here on Serious Eats.
From the category archives:
Soups
Pin it In all the time I’ve been sharing little pieces of my world with you, I don’t think I’ve ever mentioned how much I like to sing. How from sixth grade through college, I was always in at least two choirs at a time, and it was always my favorite part of the day. [...]
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Pin it I’d love to pretend that I once had a meaningful relationship with Paris. Hemingway had one. Woody Allen had one. Carrie Bradshaw managed to have one, and she’s not even a real person. I think we’re all meant to feel hopelessly dull if we haven’t shone brightly in the City of Light. But [...]
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Pin it From the archives, it’s another of Umami Girl’s most-popular posts that just happens to be vegan. My friend Layla’s humble lentil soup, made with red lentils and only a handful of other simple ingredients, pleases just about everybody and will quickly become a staple in your repertoire. It’s certainly a staple in mine. [...]
How do I say this? You are *going* to try Layla’s lentil soup, a humble, simple comfort food that elevates a mere…ahem…fistful of common ingredients into a healthy meal that’s sure to become a regular in your repertoire. You’re going to try it, or else I might have to fight you. So there.
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In the crisper this holiday week, possibly the closest you’ll come to a Christmas miracle. It’s a savory, satisfying vegetarian stew that comes together like visions of sugarplums and fuels a happy crowd. Find the recipe here on Serious Eats.
This week in the crisper, the classic pumpkin soup—without curry, without crispy pancetta, without dancing croutons—that got us all hooked on pumpkin soup in the first place but rarely makes an appearance anymore.
This week in the crisper, a basic, warming potato leek soup for the days in early November when the mere prospect of Thanksgiving dinner is enough to make you overstuffed, if not slightly drunk.
This week in the crisper, homemade vegetable stock. Whether you make it from whole vegetables or scraps you’ve saved in the freezer, vegetable stock is a quick, flavorful, vegetarian alternative to homemade poultry or meat stock.
A recipe for gift-worthy homemade chicken stock that really brings out the big guns, and a rhubarb syrup that comes with an incidental jam. These are just two of the wonderful pleasures that will enter your life when you learn to stop blindly following the recipe direction, “Discard solids.”
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In the Crisper on Serious Eats this week, Stracciatella alla Romana (Italian egg droup soup) with spinach. Lightning-fast, healthy recipe.
Recipe for a creamy, vegan gingered butternut squash soup from The Crisper Whisperer on Serious Eats.
A quick, healthy and easy Escarole and Bean Soup with Pistachio Pesto with a deep flavor that belies its simplicity.
In this week’s Crisper Whisperer, Quick Tortilla Soup with tomatillos to accommodate your crisper’s odds and ends.
A simple soup of tortellini in broth with spinach is the ultimate quick comfort food.
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A duo of fecipes for healthful, elegant veggie soups: Celery Root Soup with Pancetta and Carrot Ginger Soup.
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When life gives you a zucchini patch that spreads to the compost heap, make Zucchini and Saffron Vichyssoise—and play baseball.
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A chilled soup of roasted tomatoes with garlic, onions and herbs makes quick work of tomatoes on the brink.
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A sweet riff on the Portuguese caldo verde, this hearty, healthy soup of kale, potatoes, white beans and chicken sausage comes together quickly and easily.
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This sorrel and potato soup is perfect as a first course or light lunch when the days start to warm up.
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