well it’s definitely soup season.
these are my go to’s:
guess what though? i never do the curry condiments part. not because they don’t appeal to me but bc i typically can’t be bothered. i also cut the recipe in half and sometimes add 1 bulb of fennel. i also sometimes swap the curry powder for my homemade berbere spice seasoning. i make a jar full once a year.
the best there is. celery root is a game changer and if you don’t use ham hock in your split pea soup, well, you just shouldn’t even bother.
i know chili isn’t soup but this is the chili i make over and over. it’s really really good.
sometimes (most times) i swap the beef for ground turkey (dark meat).
and if you’re going to make this chili (or any chili) then you definitely need to make the world’s most amazing cornbread:
i have never added the corn kernels bc who has time for that? it’s still fucking delicious. i also make it gluten free by using cup4cup all purpose flour. i also omit the ww flour and just use all gf. it’s always perfect. it’s also amazing for breakfast the next day.
ok i consider this a vegetable soup with beans. i never add the pasta and it’s seriously the most delicious soup ever. and it gets even better after a day or two.
this is not french onion soup. it’s white bean soup with sauteed onions and fennel.
she adds cheese topped bread and sticks it under the broiler at the end but i don’t because i don’t really eat bread or cheese. but if you do, then by all means…don’t let me stop you.
i make this one a lot because i tend to have all the ingredients on hand and it’s easy to put together for lunch.
please share your favorite soups with me.