A lighter take on cream of broccoli soup, with a topping of spiced, roasted pepitas that heightens the toasty flavor of the roasted broccoli.
Cream of broccoli soup can go two ways -- there's the kind that really makes the comforting vegetable flavor of broccoli sing, and there's the kind that buries it under heavy layers of unnecessary cream. This recipe is for the first kind -- in fact, there's no cream at all in this recipe, as it uses lighter, fresher-tasting buttermilk instead. The broccoli is roasted, bringing some caramelized flavors to the table, and it's all topped with a bright, spiced garnish of toasted pepitas tossed with a variety of warm spices, lemon zest, and parsley. This is not your grandmother's cream of broccoli soup, but we bet your grandmother would still like it.
Serves 8-10. Adapted from Serious Eats.
A flavorful fall soup comes together easily thanks to a can of pumpkin puree.
This is it, folks. This is the perfect, unexpected, amazing vegetable soup, adapted from Michael Solomonov’s beast of a cookbook Zahav. This recipe is the perfect example of his brilliant and unusual use of commonplace spices and other ingredients.
Rice bowls are starting to be a big thing these days, and there's a good reason. Take something a little saucy, something with some great texture, something with protein or some bite to it, arrange on top of rice, add the condiments of your choice, and enjoy your healthy, delicious, and filling meal!
A fairly simple set of ingredients combines with a blend of Vanns spices to create a complex and hearty dish that your guests might not even realize is vegetarian. A perfectly poached egg on top means this dish can be enjoyed from breakfast to dinner.
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Spicy, savory Italian sausage, earthy kale, sweet caramelized onions, and creamy potatoes combine with chicken stock and a sprinkling of parmesan and black pepper to create the perfect cold-weather soup.
A different take on split pea soup, using yellow split peas instead of green, with a swirl of spiced yogurt to brighten things up.
A blend of aromatic spices brings the traditional complex flavors of pho to a vegetarian version.