It packs in tons of filling veggies without packing on the calories.
Plus, it happens to be entirely plant-based.
We love peanuts for their inexpensive price and versatile flavor.
Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
They’re also a great source of protein–1 ounce has 7 grams.
Butter adds body and a silky texture.
Fresh udon noodles take only a few minutes to cook, but dry udon noodles work well here too.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Theres no need to strain the broth to remove the spices.
We use oil from the sun-dried tomatoes to keep prep simple and enhance the flavor of this quick soup.
Anti-Inflammatory Eat-the-Rainbow Vegetable Soup
This vibrant and wholesome soup recipe helps support your well-being.
The base of the soup is prepped ahead of time and stored in separate containers.
Simply add the broth and heat it in the microwave when youre ready to eat.
Both sweet and hot Italian sausage work well.
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Spicy Tofu Hotpot
Warm up a chilly evening with this light but satisfying one-pot meal.
The tofu absorbs the flavors of this fragrant, spicy broth, making it anything but bland.
Look for fresh Chinese-style noodles in the refrigerated case of your supermarket alongside wonton wrappers.
Antonis Achilleos (Photographer), Kay Clarke (Prop Stylist), Emily Nabors Hall (Food Stylist)
Stuffed Cabbage Soup
Like stuffed cabbage?
You’ll love this easy cabbage soup.
It’s got all of the classic flavors of stuffed cabbage without all the fuss of stuffing.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
When youre ready to enjoy it, simply add the broth and heat it in the microwave.
Recipe adapted from New Arrivals Supper Club chef Naseema Kashefi.
The addition of tomato sauce helps thicken and flavor the broth.
Serve with breadsticks for dunking.
Serve it with slices of whole-wheat bread or a side salad for a complete and satisfying lunch or dinner.
Plus, the broth gets gentle heat from harissa paste.
Serve this slow-cooker lentil soup with crackers.
The ginger, garlic and onion combine with aromatic spices to offer flavor in every bite.
Butternut squash (or sweet potato) and spinach add sweetness and color to this warming soup.
Serve with toasted garlic naan.
Our version includes white beans for extra fiber and protein.
Serve with crusty bread to sop up every last bite.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless
Using an immersion blender (or regular blender) gives it a smooth, creamy texture.
Some Korean and Asian markets sell young radishes, which are predominantly the greensperfect for making this dish.
Lacinato kale is a good substitute.
Round out the meal with steamed rice and kimchi.
You don’t need much pesto hereswirl in just enough to tint the broth and release its fresh-basil scent.
If you avoid cheese made with rennet, look for vegetarian Parmesan cheese, which is made without it.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
Chicken Tikka Masala Soup.Photographer: Jen Causey; Food Stylist: Ail Ramee; Prop Stylist: Claire Spollen
Photographer: Jen Causey, Prop Stylist: Claire Spollen, Food Stylist: Ali Ramee
Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster
Ryan Liebe
Antonis Achilleos; Food Styling: Rishon Hanners; Prop Styling: Missie Crawford
Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine Keely
Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Claire Spollen
