Soups & Stews

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

Creamy Potato Leek Soup with Lots of Dill

This soup is also excellent topped with smoked trout, sardines, or salmon. But, please, whatever you do, don’t skip the dill. Nothing can replace the dill.

Chicken and Chickpea Soup

Pick any leftover meat off the carcass, make some stock, and you’re well on your way to a big pot of this wonderful soup.

Lemony Chicken Soup With Fennel and Dill

Lighter than traditional stew, this lemony chicken number relies on potatoes to thicken it, rather than flour or another starch. If you can, buy fennel with the stem and fronds intact so you can take full advantage of every part of the vegetable.

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

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

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

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.