Filled with plenty of healing power, this spring soup from New York Times columnist and food writer Melissa Clark packs a flavorful punch. Filled with spring onions, green garlic, spinach, and fresh cilantro, this recipe is a great way to wake up your taste buds and refresh your soul. Who needs chicken soup?
This recipe is adapted from the wonderful carrot soup recipe that Deb Perelman recently posted on her blog smittenkitchen.com. I shortened the cooking time by shredding the onions and carrots and amped up the spices by toasting whole coriander and cumin seeds. The vibrant, lemon tahini cream sauce complements the earthiness of the carrots beautifully when topped with a sprinkling of fresh cilantro.
Still have leftover turkey and tupperwares full of turkey stock? Â We did too. Â So we made this turkey pho. With all the rejuvenating power of chicken soup but with more of a festive turkey kick, this star anise, clove, and cinnamon stick infused broth provides a flavorful backdrop for shredded turkey, nutrient-rich kale, and slippery […]
In need of a warm bowl of soup? Look no further. This vegetable soup recipe from thekitchn.com combines the hearty, winter flavors of roasted butternut squash, carrots, parsnips, and sweet potatoes to create a velvety rich backdrop for fluffy, herb-filled dumplings.  And with marjoram, parsley, and thyme mixed into their quick and easy dough, these […]
This creamy cilantro soup recipe makes the best of one of the season’s most flavorful herbs. Â Adapted from the recipe featured on the PBS show Adventures with Ruth–a travel and cooking show hosted by the editor of the now defunct Gourmet Magazine, Ruth Reichl–our recipe is a slight twist on the traditional soup of Tepoztlan, […]
