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Entries tagged with 'vegetable soup'

Make-Ahead Spring Vegetable Soup with Pesto

Suzanne Lehrer Post a comment

If your office is anything like mine, which is to say, offensively freezing given the calendar date, then you likely share my affinity for soup in warm weather. Leeks, fennel, peas and spring onions make this something of a spring vegetable kitchen sink soup, so you can feel like spring while shivering at your desk. More

Make-Ahead Spring Vegetable Soup with Pesto

Serious Eats Suzanne Lehrer Post a comment

If your office is anything like mine, which is to say, offensively freezing given the calendar date, then you likely share my affinity for soup in warm weather. Leeks, fennel, peas and spring onions make this something of a spring vegetable kitchen sink soup, so you can feel like spring while shivering at your desk. More

Hearty Winter Vegetable Soup

Serious Eats J. Kenji López-Alt 4 comments

A quick and hearty vegetable soup with carrots, potatoes, leeks, and kale. 100% vegan, 100% satisfying. More

Red Minestrone from 'Stewed'

Kate Williams 1 comment

Dave Becker's Red Minestrone in his new cookbook Stewed looks a lot like what you'd order at any Italian restaurant. It's got many of the usual players—tomatoes, zucchini, carrots, celery, and pasta—and is simmered gently to preserve the color and flavor of each component. However, instead of adding beans as a thickening agent, Becker introduces a heavy drizzle of cream to the mix. The cream transforms what is often considered peasant food into a luxuriously silky stew. More

Red Minestrone from 'Stewed'

Serious Eats Kate Williams 2 comments

Dave Becker's Red Minestrone in his new cookbook Stewed looks a lot like what you'd order at any Italian restaurant. It's got many of the usual players—tomatoes, zucchini, carrots, celery, and pasta—and is simmered gently to preserve the color and flavor of each component. However, instead of adding beans as a thickening agent, Becker introduces a heavy drizzle of cream to the mix. The cream transforms what is often considered peasant food into a luxuriously silky stew. More

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