This recipe is somehow avgolemono meets spanish saffron vibes, together with a moroccan chickpea touch.
Yum. It also made it into Food52’s Genius Recipes book, so that says something doesn’t it.
It’s easy, it’s comforting, it’s healthy, it’s fast, and you get that creamy feeling without the heavy cream- it’s just thickened with yogurt and egg yolks.
- A glug of olive oil
- 1 large yellow onion, finely chopped
- A few carrots, washed and finely chopped
- Fine-grain sea salt
- 2 cups cooked chickpeas or 1 can chickpeas, rinsed and drained
- 4 cups vegetable or chicken broth
- 1 cup cooked wild rice
- 2 cloves garlic, finely chopped
- 1/4 teaspoon saffron threads (2 modest pinches)
- 3 large egg yolks, lightly beaten
- 1 cup plain yogurt (regular or greek)
- Sweet paprika
- Small bunch fresh cilantro, chopped
- In a medium-large pot over medium-high heat, combine the olive oil, onion, and a couple of big pinches of salt. Cook until the onions soften up a bit, a few minutes. Add the carrots and cook for a few more minutes.
- Stir in the chickpeas, and then add the vegetable broth and garlic. Bring to a simmer and cook until the carrots are tender. Remove from heat.
- Add in the cup of cooked wild rice.
- In a medium bowl, whisk the saffron and egg yolks, then whisk in the yogurt. Slowly add a big ladleful of the hot broth to the yogurt mixture, stirring constantly.
- Very slowly whisk this mixture back into the pot of soup. Return the pot to medium heat and cook, stirring continuously for another 5 minutes or so, until the broth thickens to the consistency of heavy cream, never quite allowing broth to simmer.
- Serve topped with a sprinkle of paprika and a handful of fresh chopped coriander/cilantro.
I love Maangchi!
This soup is delicious, although I’ve adapted it a bit from Maangchi’s original recipe. Mainly because one key ingredient is missing in my version- a mountain vegetable called Fernbrake. It is missing because first of all I can’t find it, and second of all it makes me think of the thing I hate most in the world.
You should watch Maangchi’s original video for this, it’s so good.
I totally love the beef and vegetable combination, and the spicy heartiness of the soup. I inhaled it over the course of 2 days.
- 1 pound beef brisket, cut into several pieces along the grain 3 inch long, soaked in cold water for 10 to 20 minutes, washed, and drained
- 4 dried shiitake mushrooms
- 1 medium onion, cut in half and peeled
- Roughly 3 cups mung bean sprouts, washed and strained
- 14-16 green onions, cut into 2½ inch long pieces
- 8 cloves of garlic, minced
- 1 tablespoon Korean hot pepper paste (gochujang)
- 1 tablespoon salt
- 1 tablespoon soy sauce
- 1 table spoon sesame oil
- 1 tablespoon olive oil (or any cooking oil)
- In a large pot, bring 12 cups of water to a boil. Add the beef along with the dried shiitake mushrooms and the onion.
- Cook for 1 hour over medium high heat. (If you have a slow cooker you can of course do this over slower heat for a longer period of time- this would be ideal.)
- Combine the sauce ingredients in a bowl and mix it well. Cover with plastic wrap and set aside.
- Put the mung bean sprouts, green onions, and garlic in a large bowl.
- After an hour, check the beef to be sure it's tender by ripping a piece with your fingers. When it’s done, remove the beef, onion, and mushrooms with a slotted strainer. Let the beef and mushrooms cool down and discard the cooked onion.
- Mix the vegetables with the seasoning sauce by hand until well incorporated. Add to the boiling stock.
- Cover and cook 20 minutes over medium high heat until the vegetables are cooked through and tender, but not mushy.
- Slice the mushrooms and pull the beef apart into strips. Add to the boiling soup and cook another 10 minutes.
- Remove from the heat, and serve with rice.
This soup is so special. It’s got a nutty flavor from the tahini, combined with an unusual salty and deep flavor from the miso.
Then we layer onto this the surprisingly complementary combination of sweet squash and bitter turnips.
And the fixins make it really exciting. So many combinations. Everyone can personalize their bowl!
If you don’t already own a nori or seaweed sprinkle, invest in one now.
- 1 small-medium delicate or kabocha squash, or in a pinch you can use a pumpkin (seeded and sliced into small chunks)
- 3 small turnips, peeled and cut into 3/4-inch pieces
- 4 cups water
- 4 tablespoons white miso, or to taste
- 1/4 cup tahini
- zest of one lemon
- 3 cups of cooked brown rice
- 1 avocado, sliced
- 1 bunch of chives, minced
- Nori sprinkles
- Toasted sesame seeds
- Add the squash and turnips to a large pot, cover with the water, and bring to a gentle boil. Simmer until the vegetables are tender, about 15 minutes. Remove the pot from the heat and let it cool just slightly.
- Pour a few tablespoons of the hot water into a small bowl and whisk in the miso. Stir the thinned miso back into the pot along with the tahini, and lemon zest. Taste, and adjust the broth to your liking.
- To serve, place a scoop of rice in each bowl along with some of the squash and turnips. Ladle broth over the vegetables, and finish with a few slices of avocado, a sprinkling of chives, toasted nori, and sesame seeds.
- If you have leftovers and need to reheat the soup, do so gently over low heat, to preserve the nutritional qualities of the miso. It is a valuable fermented food so you need to treat it delicately!
This is a Turkish soup, which is really somewhere between soup and daal.
It’s got rice and bulgar already in it though, so it’s a one-pot dish.
It’s hearty and comforting, and most importantly beyond simple, as long as you can wait for the lentils to cook themselves.
It’s originally from a book called ‘The New Middle Eastern Vegetarian’, by Sally Butcher (which is just a fantastic book- buy it now). In the book it’s called ‘The Soup of Ezo the Bride’, and the story behind it is that a woman named Ezo Gelin, who basically had two horrendous marriages, the first was a bum, and the second had a monster mother-in-law. This soup apparently stemmed from her efforts to please this mother-in-law.
I’m surprised it didn’t work- it’s amazing!
- Butter/oil for frying
- 1 large onion, finely chopped
- 3 garlic cloves, finely chopped
- 3 tomatoes, diced
- 1/2 teaspoon ground cumin
- 1 1/2 tablespoons paprika
- 1 tablespoon tomato paste
- 1 1/2 cups red lentils, cleaned and rinsed
- 1/4 cup long-grain rice
- 1/2 cup bulgar
- 8 cups vegetable stock
- Salt & Pepper
- Juice of 1 lemon
- 1 tablespoon dried mint
- Melt then butter in a soup pot, and add a bit of oil. Fry the onion until it starts to soften, and add the garlic. After a minute or so add the tomatoes, cumin and paprika.
- Stir for another minute and add in the tomato paste followed by the lentils, rice and bulgar. Store in the broth, and bring to the boil. Turn down to a summer and cook for 30-40 minutes.
- Once cooked, season with salt and pepper to taste, and add the dried mint.
- When ready to serve, squeeze a half a lemon over each bowl, and stir. You can also top with a dollop of yogurt.
This is hearty and delicious, and comes from one of my favorite cookbooks, Super Natural Every Day by Heidi Swanson.
It should be noted that it’s topped with a salted lemon yogurt that is an out of this world combination with the deep flavors of the soup.
- Splash Extra Virgin Olive Oil
- 2 Large Onions, Chopped
- 1 Cup/125g peeled and diced sweet potato
- 1 tbsp plus 2 tsp Indian Curry Powder
- 2/3 cup/125g whole or semi-pearled farro
- 1 ¼ cups /255 g green or black lentils, rinced
- 7 cups broth or water
- 1 cup greek yogurt
- Grated zest and juice of ½ lemon
- Head the oil in a large soup pot over medium-high heat. Stir in the onions and the sweet potato. Add a big pinch of salt, and sautee until the onions soften (a few minutes). Add the curry powder and stir until the vegetables are coated and fragrant.
- Add the farro, lentils, and broth. Bring to a boil, decrease to a simmer, and cook covered for 50 minutes, or until the farro is cooked through. Taste and season with more salt.
- While the soup is cooking, mix the yogurt with a large pinch of sea salt and the lemon zest and juice.
- Serve each bowl topped with the lemon yogurt, and a drizzle of olive oil.
I’m in a big pistachio pesto mood. It just goes with everything. Smear it on a piece of toast. Put it on pasta. Put it in soup. Eat it with a spoon.
The soup is really versatile you can basically throw anything in there.
If you really want to make something special out of this for dinner make the ‘no-knead bread’ on the side!
- A large glug of olive oil
- 2 leeks, washed and chopped
- A handful of green beans, chopped
- 1 large courgette diced
- 1.2l hot vegetable or chicken stock
- 3 vine-ripe tomatoes, chopped
- 1 400g can cannellini beans
- A handful of vermicelli
- 25g pack basil
- 1 garlic clove, crushed
- 25g pistachios
- 25g Parmesan
- 2 tbsp olive oil
- Heat the oil, then fry the leek until softened. Add the green beans and courgette, then pour in the stock and season to taste. Cover and simmer for 5 mins.
- Meanwhile, make the pesto: put the basil, garlic, nuts, Parmesan, oil and ½ tsp salt in a food processor, then blitz until smooth.
- Stir the tomatoes, cannellini beans and vermicelli into the soup pan, then simmer for 5 mins more until the veg are just tender. The soup and pesto can now be chilled for up to a day.
- Reheat the soup, if necessary, then stir in half the pesto. Ladle into bowls and serve with the rest of the pesto spooned on top. Eat with chunks of crusty bread.
This recipe came about because I wound up with a great deal of extra ingredients left around when my recipe plan for the week was thwarted after we accidentally at all of the Beer-Can BBQ Chicken, which I had planned for leftovers.
In any case, I was able to make a broth, and that led us here.
This soup is spicy from the ginger and the cardamom, but light as it’s tomato based.
Perfect for when autumn starts.
- 1 onion, thinly chopped
- 4 garlic cloves, crushed
- 1 fennel head, thinly chopped
- A large handful of green beans
- 1 can of chopped tomatoes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ginger
- 1/4 teaspoon cardamom
- 1/4 cup chopped tarragon
- 2 tablespoons chopped parsley
- Put the onion and garlic in a pot with a small amount of oil over medium heat, and cook for a few minutes until the onion begins to brown. Add the fennel and green beans, and cook a bit more.
- Add the tomatoes to the pot, along with the salt, pepper, ginger and cardamom. Top with enough broth to just cover the vegetables, and bring to a low simmer. Cook until the green beans are soft.
- Once cooked, stir in the fresh chopped herbs.
I’m not one for fruit in main courses… in fact normally I would never do such a thing.
But I found some really gorgeous yellow heritage tomatoes, and I felt inspired to get outside of my comfort zone.
We ate this as a main course, but to be fair it is more appropriate for an appetizer. It could look particularly cute in some fancy glasses.
- 4 medium ripe yellow peaches
- 2 large yellow heirloom tomatoes (some red and orange and even green are ok!)
- Fleur de sel
- 8-10 fresh basil leaves
- The juice of 1 large lime
- The zest of ½ a lime
- ¼ cup/28g pistachios , shelled
- 1 ½ Tablespoon/22ml extra virgin olive oil
- Peel the peaches using a sharp paring knife (the skins should come off fairly easily if ripe) and blanche the tomatoes by briefly blanching in boiling water in order to skin them.
- Combine the peeled peaches and tomatoes with a pinch of salt and 5 large basil leaves in a blender along with the lime juice and zest. Blend on high until smooth. T
- aste and season with additional salt if needed. Refrigerate until well chilled (at least 2 hours).
- While it’s chilling, make the pistachio basil pistou by pulsing together the shelled pistachios and four or five basil leaves with a pinch of salt with a hand blender. Add the olive oil and pulse until just combined.
- Serve soup topped with the pistachio basil pistou.
The combination of chicken and pumpkin is not one to forget. It’s quite autumnal because of the color, and because it’s hot soup.
Also, critically, pumpkin is one of those veggies that freezes really well, so you can keep it in the freezer and whip it out whenever you need it, officially making this a convenient after work meal. You just need to buy the chicken meat and you’re good to go.
- 6 chicken thighs, either boneless, or not
- Chicken bouillon
- Bay leaf
- Thyme (3 stalks fresh or 1 tsp dried)
- 1-1.5 cups frozen cubed pumpkin
- 1 onion, chopped
- 2 carrots, chopped
- 1 celery stalk, chopped
- 1/2 cup orzo or any other small soup pasta
- A handful of parsley, chopped
- Bring a pot of water to boil (this will be your soup broth, so aim for the amount of soup you'd like to make).
- Turn the heat down to medium, add the chicken, and poach it until cooked. Remove from the water and once cool shred into tiny bits.
- Into the same water, add the bay leaf, bouillon, onion, carrots, celery, pumpkin, and thyme. Cook over a light simmer for 15-20 minutes, or until the vegetables are soft. Add back in the chicken, remove the bay leaf, and add salt and pepper to taste.
- Once finished, add the chopped parsley and serve immediately.
Such a perfectly fresh summer soup. This just tastes like the garden.
If you can, do make the pesto yourself, it’s worth it. Also don’t turn up your nose at the butter. Untraditional, yes. delicious, also yes.
Cooking for a crowd? Make a double recipe, grill up some toasts, and serve with toast and salad- it’s way more filling than you might imagine.
- Extra virgin olive oil
- 1 Medium onion, chopped
- 2 Medium carrots, chopped
- 2 Celery stalks, chopped
- 1 Shallot, chopped
- 2 Leeks, chopped
- 4 Large garlic cloves, minced or pressed
- 1 (14oz) can chopped tomatoes, with liquid
- 1 zucchini, diced
- A bouquet garni consisting of 1 Parmesan rind, 1 bay leaf, and parsley stems, tied together with kitchen string
- 1 (15-ounce) can cannellini or other white beans, drained and rinsed
- A handful of green beans, cut into 1-inch segments
- A handful of yellow beans, cut into 1-inch segments
- ½ cup tiny soup pasta, such as tubetti
- Freshly ground pepper to taste & high quality salt
- Fresh Pesto- see below
- Freshly grated Parmesan for garnish
- 2 cups fresh basil leaves
- ½ cup olive oil
- 2 tbsp pine nuts
- 2 cloves garlic, lightly crushed with a knife and peeled
- 1 tsp salt
- ½ cup + 2 tbsp parmesan cheese, freshly grated
- 3 tbsp butter, softened to room temperature
- Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven and add the onion, carrots, celery, leeks, green and yellow beans, and shallot. Cook, stirring, until beginning to soften, about 3 minutes, and add 1/2 teaspoon salt. Continue to cook, stirring often, until tender, about 5 more minutes. Add the garlic, stir together for about a minute, and stir in the tomatoes. Cook, stirring, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Stir in 2 quarts water, the zucchini, and the bouquet garni, and bring to a simmer. Add 2 teaspoons salt, reduce the heat to low, cover and simmer 45 minutes.
- While the soup is simmering away, make the pesto: Put the basil, olive oil, pine nuts, garlic and salt in the blender and blend until smooth. Once smooth, pour into a bowl, and mix in the grated parmesan cheese by hand. Once integrated, beat in the softened butter.
- Separately, cook the pasta in a different pot. This allows you to scoop the pasta and the soup separately into each bowl and the pasta never gets soggy.
- Once the 45 minutes are up on the soup, stir in the canned beans. Taste and adjust salt. Remove the bouquet garni. Grind in some pepper and taste and adjust seasonings.
- Serve in wide soup bowls, with a scoop of pasta, a dollop of pesto, and a sprinkling of Parmesan over the top.