Soups & Stew recipe collection

Velvet corn soup is a classic Chinese egg drop soup with creamed corn, chicken broth, fresh ginger, and dry sherry, thickened with cornstarch and swirled with frothy egg whites.

White turnip soup pureed smooth with bread for body, finished with egg yolks and cream for a velvety French-style potage. A humble root vegetable transformed into an elegant first course.

Whole pea soup with fresh tarragon, pureed silky smooth from soaked green peas, stock, and carrot. A simple vegetarian soup with just five ingredients and herbaceous depth.

Wild rice and mushroom soup simmered in vegetable stock with red wine, bell pepper, and parsley. A vegan, broth-based soup with earthy depth and chewy wild rice in every spoonful.

A hearty belly-warming satisfying vegetable stew that's lovely and thick suitable for a savory vegetable pie filling.

Rich winter vegetable stock made with squash, celeriac, leeks, lentils, and fresh herbs, stewed then simmered for deep seasonal flavor. A vegan soup base.

Yellow pepper soup blends sweet roasted yellow peppers, raw cashews and shallots into a silky golden vegan soup. Dairy-free creaminess without any milk or cream.

Young artichokes and fava beans stewed slowly in olive oil with garlic, fresh thyme, and winter savory. A rustic Mediterranean vegetable braise perfect for spring.

Yukgaejang-style Korean beef stew with shredded flank steak, scallions, sesame oil, and cayenne in a spicy soy-based broth. Serve with rice and kimchi.

So flavorful. Loved the topping varieties, and they went deliciously well with the soup. Will recommend this recipe.

Hot and sour shrimp soup built on a quick homemade broth simmered from the shrimp shells, with tender chayote, mushrooms, fresh lemon juice for the sour bite, and chili paste for the heat. A bright, light take on the takeout classic.