Soup

This delicious vegetable soup, called sayur lodeh in Indonesian, is popular in Singapore, Malaysia, and Indonesia.

This peppery turmeric soup is a meatless version of soto ayam, which is usually made with chicken. 

 A plant-based alternative to this traditionally pork-heavy dish restores the potato to its rightful place as the star of the stew.

Sharp and sweet, rhubarb and beets were made for one another, and this soup is a fitting celebration of their union.

This brothy soup feels like coastal Oaxaca in a bowl. It has tons of herbs, buttery shrimp, a light spicy-smoky broth—and chochoyotes, dumplings made from fresh masa or masa harina.

The subtle aromatic flavor of azafrán (also known as safflower tea) is wonderful in this nutritious soup with fresh sweet vegetables.

Spring root vegetables star in this velvety, creamy soup, a riff on classic carrot-ginger soup that’s brightened by fennel and enriched with savory miso. 

This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.

Frequently used to stuff soup dumplings, this rich stock is sliceable when cold. As it's heated, the stock will become soupy.

In this ramen recipe, I use miso paste in two different ways, slathering it on the squash before it roasts and mixing it into the broth, where it amplifies both the sweet and savory character of the squash. The real game changer is blending some of the roasted squash into the broth, delivering velvety, rich body. You can use other types of squash or pumpkins for this dish, but because of its robust flesh, nutty flavor, and meaty mouthfeel, Japanese kabocha is my preferred choice; butternut squash is a worthy substitute.

This coconutty soup from Ramin Ganeshram is ideal for fall, when squash and pumpkin are readily available. Serve it with crusty bread or a hearty green salad for the perfect autumn lunch.

In this recipe, beets are cooked in two separate batches: One batch is used to make “beet water,” a kind of rich beet stock, and the other batch is cooked and grated. This two-step process gives the borscht its distinct taste and depth of flavor.

This summer soup is deeply savory, with anchovies, bacon, and a brown butter–tomato sauce anchoring the whole thing. 

This zesty dish sits between a stew and a soup and is flavored with garlic, cumin, chile flakes, and tons of fresh herbs. Serve it with rice or crusty bread for a hearty, comforting dinner.

The formula for this cooling summer soup couldn’t be simpler: blended cucumbers, tomatoes, and sweet red peppers, plus garlic, herbs, and fresh citrus.

For a gluten-free version, toss the shallots in cornstarch rather than flour.

Coconut milk and lots of aromatics bring life into this fish chowder. And just when you thought oyster crackers couldn’t get better, you’ll cook them in butter and smother them in paprika.

This soup coaxes big flavors from a short ingredient list. Patiently browning the onions and garlic is essential to adding flavor and depth to the finished dish.