This vegan superfood soup has a zippy, practically neon broth made with cilantro and coconut milk. Zucchini noodles and baby bok choy are stirred in at the end for a toothsome texture and extra greenery,...
Author: Lauryn Tyrell
Dried beans cook rapidly in the pressure cooker. We quick-soak beans here by boiling them and letting them sit for 30 minutes, but you can soak them overnight instead.
Author: Martha Stewart
Lighten up the classic soup by using zoodles in place of noodles. We like a tangle of zucchini ribbons, but any vegetable noodle you like would work, too.
Author: Martha Stewart
Soba noodles are made from fiber-rich buckwheat flour, which keeps you full longer. If you can't find Chinese broccoli, use other leafy vegetables such as mustard greens.
Author: Martha Stewart
Poached chicken, noodles, and wilted spinach make for a simple one-pot dinner.
Author: Martha Stewart
This comforting soup is packed with vegetables and pasta with a base of rich beef stock.
Author: Martha Stewart
This simple soup is delicious made the night before and reheated the next day.
Author: Martha Stewart
Jalapeno gives sweet watermelon a little heat.
Author: Martha Stewart
Use this recipe when making our Gnudi with with Roasted-Corn Sauce. This stock is also delicious in chowders (use in place of seafood stock) and risottos (add a handful of cooked corn kernels just before...
Author: Martha Stewart
Refrigerate brown rice in an airtight container for up to five days. If you freeze it in an inch-thick layer in a large resealable plastic bag, you can easily break off individual portions as needed. Whether...
Author: Martha Stewart
Having rich homemade stock on hand allows you to make a delicious soup on short notice. Freeze in small containers so you can defrost only as much as you need.
Author: Martha Stewart
This mellow Cauliflower Soup with Toasted Pumpkin Seeds is the perfect start to a meal full of exciting flavors.
Author: Martha Stewart
Lamb and short-grain rice, simmered in a garlicky broth, add body to this simple Turkish soup, which is seasoned with baby leaves and served with chiles, fresh lemon juice, and olive oil. Carnaroli is...
Author: Martha Stewart
Author: Martha Stewart
This bacon recipe from chef David Chang's "Momofuku" cookbook is used to make his Slow-Poached Eggs with Shrimp and Grits. Photo courtesy of Gabriele Stabile.
Author: Martha Stewart
This chilled complexion-soothing soup is made in a blender and requires no cooking.
Author: Martha Stewart
This recipe, brought to us by Martha's friend Lily Mei, can be made using the broth from Lily's recipe for Twice-Cooked Pork.
Author: Martha Stewart
This Mediterranean dish features harissa -- a blend of chile paste and spices; chopped dried chiles can be used instead.
Author: Martha Stewart
Other firm fleshed white fish such as halibut, snapper, or grouper can be used.
Author: Martha Stewart
This soup-and-sandwich combo can be made up to a day ahead -- perfect for a picnic or a fun, casual dinner at home.
Author: Martha Stewart
Author: Martha Stewart
Unlike the other soups in this story, this one shouldn't be made ahead. But it can be prepared very quickly.
Author: Martha Stewart
If you use very cold ingredients (about 30 minutes in the refrigerator should do it), your blended soup will chill more quickly.
Author: Martha Stewart
Use this cold somen broth to make Grilled Salmon and Chilled Somen with Yuzu Sauce, courtesy of chef Takashi Yagihashi (Takashi's Noodles).Reprinted with permission from Takashi's Noodles by Takashi Yagihashi...
Author: Martha Stewart
For even more delicious shrimp flavor, simmer the shrimp shells in the chicken broth and then strain before adding it to the cooked garlic.
Author: Martha Stewart
Tender broccoli rabe adds a welcome pop of green (and a generous dose of fiber!) to this lentil-and-tomato soup spiced with coriander and cumin.
Author: Martha Stewart
After the last of the turkey is alchemized into a rich stock for soup, the surplus can be tucked away in the freezer to serve as insurance for the long nights ahead.
Author: Martha Stewart
In this tortilla soup, chicken and broth are simmered with cilantro for Southwestern flair. The hot soup is topped with strips of toasted tortillas, sour cream, and guacamole.
Author: Martha Stewart
Author: Martha Stewart
This recipe for laksa, a popular Singaporean street food, is courtesy of KF Seetoh.
Author: Martha Stewart
A cup of fresh orange juice is what unifies the flavors in a soup made from pureed boiled root vegetables. It's garnished with both navel and red-fleshed Cara Cara oranges.
Author: Martha Stewart
This comforting turkey noodle soup, made with homemade turkey stock, is perfect for warming up on a chilly night.
Author: Martha Stewart
Intensely flavorful ginger marries well with the strong curry powder seasoning in this Indian-style lentil soup.
Author: Martha Stewart
Thanks to the soup's garlic and red chiles, you'll be warmed up in no time.
Author: Martha Stewart