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Soups & Stews

Cozy, comforting, a tender hug, a warm embrace. These are the bowls on repeat from October to April.

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Spiced Chickpea Stew With Coconut and Turmeric

Spiced Chickpea Stew With Coconut and Turmeric

Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean.

Spicy Noodle Soup With Mushrooms and Herbs

Spicy Noodle Soup With Mushrooms and Herbs

Sautéed mushrooms lend extreme and surprising depth of flavor to this clean, spicy noodle soup, which also happens to be vegan.

Spicy Pork Noodle Soup with Toasted Garlic

Spicy Pork Noodle Soup with Toasted Garlic

This soup is about as flexible as it gets. Don’t leave out the raw onion at the end, 100% inspired by the chicken pho I order at least once a week from October to April.

Spring Tofu Soup

Spring Tofu Soup

This versatile (coincidentally vegan) soup can be customized with most quick-cooking vegetables — thinly sliced asparagus could easily be thinly sliced turnips or radishes — and whatever tofu you have access to.