Here's a simple, robust, cold-weather soup that you can make with almost any mixture of root vegetables you have to hand: carrots, parsnips, celery root, turnips, rutabaga, sweet or regular potato Flavored with garlic, rosemary and bay leaves on top of a saute of onions and celery, it's an earthy, sweet, and warming meal for days where the air has some bite Top with a drizzle of olive oil and lemon juice, some grated cheese, flaky salt and a shower of black pepper.
Red Lentil Soup With Lemon
Red Lentil soup with Lemon - New York Times
Lemony Carrot and Cauliflower Soup
The beauty of a soup like this — other than its bone-warming properties — is that you don’t need a recipe You can pretty much simmer together any combination of vegetables with a little water or broth, purée it, top it with good olive oil and salt, and end up with something good to eat The addition of miso paste and crushed coriander to the broth, and fresh lemon and cilantro at the end, zips things up without negating the comfort factor.
Chilled Roasted Beet and Carrot Soup with Parsley Lime Cream
Chilled Roasted Beet and Carrot Soup with Parsley Lime Cream (substitute cream with coconut milk)
Boeuf Bourguignon Soup
Combine the glamour and gorgeousness of a long-simmering beef-and-red-wine stew and the old-school practicality of a from-scratch soup made largely with pantry and fridge basics, and serve it with herbed egg noodles and horseradish-chive bread for the ultimate in sophisticated comfort food.
Ludo Lefebvre’s Ultimate Potato Soup
Star-chef Ludo Lefebvre demonstrates how to make his easy potato and leek soup. See the full video and get the recipe at Food & Wine.