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As we enter month four of this never-ending winter, it's time to spice up your soup game.
Between the flavorful but light broth and the abundance of greens, this soup will warm you up without weighing you down. Recipe here.
Buttercup squash and kabocha squash are almost identical, so make this soup with either variety. They're starchier than butternut, but not as dense as sweet potato, with an earthy, slightly sweet flavor. Recipe here.
Let your short ribs go for six hours in the slow cooker, then add noodles for a complete, super satisfying meal. Recipe here (via Just Call Me B).
Great for when you need something quick and healthy, but the thought of another salad is too much to handle. Recipe here.
So many bold Asian flavors in a single bowl. Admittedly, some of these bold Asian flavors are sold only at Asian markets and specialty stores. Recipe here.
Homemade curry paste is what makes this recipe really special, but if you're in a bind — or if your grocery store doesn't stock the ingredients and you don't feel like taking a trip to the Asian market — this red curry paste ($2.50) is an OK shortcut. Recipe here.
Disclaimer: making proper ramen at home is a) super delicious and rewarding, and b) a serious project. This recipe is a quicker version of The Food Lab's tonkotsu ramen broth, which involves boiling the crap out of chicken bones and pig trotters for upwards of 12 hours. Still, it's not exactly simple. Recipe here.
In Southeast Asia, this perfect bowl of creamy, spicy, carb-y nourishment is breakfast. Who wants to take a trip with me? Recipe here.
This gluten-free, vegan soup gets its richness from a coconut milk mounted with a little bit of coconut butter. Recipe here.
Mushroom-based. Bacon-enhanced. Recipe here.
It's not enough for a meal, but this unique, broth-based soup makes a great side dish to a simple stir-fry dinner. Or, add noodles and a soft boiled egg. Recipe here.
This is what would happen if tomato soup met bean soup and the two of them went backpacking together in Thailand. Recipe here.
Super quick and budget friendly. Recipe here.
To make this vegetarian, the recipe suggests soy sauce, salt or tamari as a fish sauce substitution. Recipe here.
Made with rice noodles, this soup is gluten-free. And, a liberal amount of lime juice cuts through the richness of the coconut milk, making it warming and refreshing at the same time. Recipe here.
This intensely coconut-y, vegan soup tastes so much more decadent than it actually is. Recipe here.
Tom Kha is traditionally made with chicken, but this vegetarian version calls for tofu instead. Recipe here.
Curry in a hurry! Well, curry-like soup, anyway. Recipe here.
Click through to the recipe for a really great pho tutorial that explains how to make the best broth, what kind of beef to use, and which garnishes are best. Recipe here.
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