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Soups

In this chapter, we will dive into the steamy, slurpy, satisfying world of soups. There is a perception that soups are difficult to master; perhaps that is because soups tend to have a longer list of ingredients than other recipes. In reality, cooking a pot of soup from scratch is just a matter of a shopping well and following a few simple techniques like sautéing, browning, and simmering. In the following sections, I’ll show you how to make amazing soups that taste deceptively complex but take less than an hour from start to finish.

As half of a mixed-diet family and someone who followed a gluten-free diet for a time because of health concerns, I’m acutely aware of the need for adaptable, flexible recipes. Throughout this book, I note substitutions wherever possible to make the recipes gluten-free, vegetarian, or vegan. Often, it’s a matter of one quick substitution to make a dish acceptable for everyone at the table, and that’s certainly worth doing in the interest of di

To start off this chapter, I offer up ten time-saving tips that will change how you approach soup (and possibly cooking in general) forever. And since we all hit a road bump in the kitchen now and then, I’ve also included a little troubleshooting section to help you fix any problems you might encounter on your journey to a great bowl of soup.

Armed with this knowledge, we’ll dive into the recipes. I start with vegetable-centric soups because much of my cooking begins with seasonal vegetables. Sprinkled throughout this group of recipes, you’ll find tricks and tips for buying and preparing vegetables efficiently so you won’t spend hours at the cutting board. From a creamy Roasted Asparagus Soup with Cashew Cream (page 30), which happens to be vegan, to a zesty Korean Kimchi and Tofu Soup (page 37), getting your daily recommended servings of veggies will be a breeze.

Next you’ll find a fine mix of soups that feature beans and grains. By using quick-cooking grains like quinoa and pearled barley and homemade (or ca