This peppery soup adds a bright accent to any homey meal.
Author: Martha Stewart
Author: Martha Stewart
These wontons trade the typical pork filling for one made with shrimp. Like all cabbages, bok choy (served on the side) has great stores of disease-fighting phytochemicals.
Author: Martha Stewart
Step away from the stove. All you need to make no-cook cold soups is a refrigerator and a blender.
Author: Martha Stewart
Garlic and red pepper add a warming kick to this tomato soup. Serve it with garlic bread and vegetables for a simple, healthy vegetarian dinner.
Author: Martha Stewart
Use our choose-your-own-adventure formula to make a big batch of soup starring any vegetables you please. Use vegetable broth or water to make it vegetarian, and omit the Parmesan to make it vegan. Check...
Author: Martha Stewart
Thanks to two pantry staples -- lentils and chicken broth -- you can get this satisfying soup on the table in a flash.
Author: Martha Stewart
Our more nutritious take on the Greek egg-and-lemon soup known as avgolemono swaps out the usual white orzo for pleasantly chewy, better-for-you barley, and adds peppery watercress for brightness.
Author: Martha Stewart
This is a vegetarian version of the classic Indian soup.
Author: Martha Stewart
The hot peppers in this dish are balanced by the cool, soothing coconut milk, leaving you with a refreshing combination of flavors.
Author: Martha Stewart
Yogurt provides a tangy contrast to the sweetness of the apples and the cider; squash puree gives the soup a creamy texture, without the fat of heavy cream.
Author: Martha Stewart
The protein in ham and beans makes pasta e fagioli the basis for a balanced meal.
Author: Martha Stewart
Poblano chiles vary in heat from mild to hot; you may need more or less to taste. If you like, garnish each serving with additional cooked corn kernels.
Author: Martha Stewart
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.
Author: Martha Stewart
Tangy rhubarb soup and soft dollops of fresh mint ice milk sing of spring with each spoonful.
Author: Martha Stewart
The name of this classic soup comes from its two main ingredients: egg (avgo) and lemon (lemoni).
Author: Martha Stewart
Whole milk gives vichyssoise a rich consistency, without the fat of cream.
Author: Martha Stewart
Thai soups combine punchy flavors and aromatics such as fish sauce, fiery chile, lime juice, lemongrass, galangal, and herbs; here bold elements are tempered by tender chicken and soft, thick noodles called...
Author: Martha Stewart
You'll appreciate every spoonful of this easy bacon-spiked stew, stirred up in the microwave.
Author: Martha Stewart
This is cooked with broth from Bollito Misto of Capon and Vegetables. Mortadella is available in Italian specialty markets.
Author: Martha Stewart
In this velvety soup, low-sodium chicken stock is infused with saffron, blended with wine, onion, garlic, celery, peppers, and spices, and then pureed.
Author: Martha Stewart
This sweet and mellow fall soup features aromatic spices, including coriander, cumin, cayenne pepper, and ginger for vibrant flavor.
Author: Martha Stewart
You can also skip making soup and just enjoy the roasted parsnips tossed with the chorizo and caper tapenade.
Author: Martha Stewart
This summer-perfect soup requires no cooking and develops flavor when it's left in the refrigerator for a couple of days.
Author: Martha Stewart
Feel free to add some soy sauce, fish sauce, or hoisin to jazz this up and make it your own.
Author: Martha Stewart
This hearty and healthy soup is wonderful all winter long.
Author: Martha Stewart
Mushroom stockis a flavorful vegetarian base for Tortellini or French Lentil Soup.
Author: Martha Stewart
Author: Martha Stewart
This chilled soup is made with chayote, a squash native to Central America.
Author: Martha Stewart
This soup can be served straight from the blender, when it is still frothy, or well chilled during warmer months. Use sorrel as a garnish; its bright, lemony flavor is a wonderful accent.
Author: Martha Stewart
Use this flavorful stock to make our Riesling Gravy and Porcini, Chestnut, and Sausage Stuffing.
Author: Martha Stewart
Charring the tomatoes to remove the skins gives this soup a smoky flavor.
Author: Martha Stewart
Improve on the typical ramen soup by adding your own fresh veggies and seasonings.
Author: Martha Stewart
Make sure to keep the buttermilk very cold. Store it on ice until you're ready to serve.
Author: Martha Stewart
This delicious broth is loaded with nutritious vegetables such as shiitake mushrooms and spinach.
Author: Martha Stewart
Use this stock to make our Simple Turkey Stuffing and Classic Mushroom Gravy.
Author: Martha Stewart
Famed chef and "Top Chef" judge Eric Ripert gives up the secret to the fish soup he serves at his renowned NYC restaurant, Le Bernardin.
Author: Martha Stewart
Chilled fruit soup -- a combination of sweet plums, fresh raspberries, tarragon, white wine, and triple sec -- is a perfect foil to warm weather.
Author: Martha Stewart
Butternut squash has sweet, fine-textured flesh that makes a delicious puree. And unlike many varieties of squash, its skin is thin enough to peel without much trouble. Try it in our velvety version of...
Author: Martha Stewart
Kombu (a type of Japanese seaweed) and bonito flakes (dried-fish flakes) are available at Asian markets.
Author: Martha Stewart
A mixture of ground turkey, garlic, herbs, and seasonings is formed into meatballs and simmered in a base of chicken stock, cabbage, and Swiss chard. Whole-wheat pasta, rich in vitamins, minerals, and...
Author: Martha Stewart
A cold soup is always a refreshing first course on a hot day; this one -- a refreshing cross between gazpacho and a Bloody Mary -- doesn't require any time on the stove at all.
Author: Martha Stewart
Asolid Tuscan-style soupincludes an Italian variety of kale, cavolo nero, that has crinkly leavesand a near-spicy bite (look for the greenat farmers' markets or gourmet groceries);the dish gets significant...
Author: Martha Stewart
This healthier take on a classic soup includes lots of greens, diced tomatoes, and turkey meatballs. Parmesan cheese brings salty, savory flavor and dried breadcrumbs add a bit of texture.
Author: Martha Stewart
Use this mushroom stock to make Ubuntu chef Jeremy Fox's Celery Root, Persimmon, and Swiss Chard "Stuffing."
Author: Martha Stewart
This cold soba broth recipe, courtesy of chef Takashi Yagihashi (Takashi's Noodles), is used to make Natto Soba.Reprinted with permission from Takashi's Noodles by Takashi Yagihashi with Harris Salat,...
Author: Martha Stewart