Soup/Stew

This aromatic, brothy soup celebrates the spring arrival of fresh bok choy, a favorite Asian green vegetable. This is an excellent way to whet the appetite for an Asian-style vegetable stir-fry with rice or noodles.

This brightly colored soup makes a delightful introduction to a summer dinner, or it can be the centerpiece of a light meal accompanied by salad-filled wraps.

This Asian-style soup is a treat for mushroom aficionados. Scallion Pancakes (page 157) are a good accompaniment. This is a perfect introduction to a simple meal of stir-fried vegetables with tofu.

Serve this soup Asian-style. Slurp the noodles from the broth with chopsticks, then use an Asian soup spoon to scoop up what’s left. This simple soup comes together in less than 30 minutes.

Simple, quick, and colorful, this soup is best eaten as soon as it is done. It makes a nice introduction to Asian rice or noodle dishes.

This summery version of the classic stew makes use of summer’s lush tomatoes and fresh herbs. Serve with slices of fresh whole-grain baguette or olive bread.

This is a good transitional soup for spring; it’s hearty like winter soups, but boasts the fresh flavors of zucchini, parsley, and dill. Taste often to adjust the myriad of flavors to your liking. Consider making any of the muffins on pages 149 to 151 to serve with the soup.

This soup was a favorite discovery of mine while traveling through New Orleans and across the American South many years ago. It’s still a soup love to make when in the mood for eggplant.

Just the thing to serve on a chilly early spring day. Green Chili Cornbread (page 145) or fresh store-bought cornbread would both team well with these flavors.

As in many Asian-style soups, this ingredient list may look long, but it’s a snap to prepare. Adding any of the optional ingredients gives this soup a deeper and more authentic flavor.

Crisp green snow peas lend this soup a pleasant visual and textural twist.

This standard from the American South contains a varied blend of flavors and textures, all pulled together by the unique character of okra.

This light soup, served with Scallion Pancakes (page 157), is a great introduction to Asian-style vegetable stir-fries.

A one-dish meal, spiced with chili peppers and served over noodles.

This hearty curry becomes the centerpiece of a satisfying meal served over hot cooked grains, and accompanied by Chapatis (page 158) and a simple, palate-cooling salad of cucumbers and tomatoes.

Though undoubtedly Indian influenced (it bears a passing resemblance to the traditional East Indian mulligatawny soup), this is actually an adaptation of a classic curried chicken stew recipe from the American South.

This classic stew, menestra de verduras, has many regional variations, and can be made with different vegetables according to season. Constant ingredients include potatoes, carrots, and green peas; artichokes are the most characteristic. Fresh artichokes are called for in traditional recipes, but using the canned variety simplifies the process.

Arborio rice, the same rice used in risotto, makes a comforting base for a spring soup, perfect for drizzly spring evenings.

For some years, my family has belonged to a community-supported farm. In late spring, there is a plethora of greens of all kinds—Asian greens, spinach, and lettuce. At some point there seems to be more than can be used in a week, even by my veggie-loving family. That’s when I turn to this recipe—it has become an annual tradition! Make sure all greens are very well washed.

This dairy-free “cream” soup, enhanced with any of the garnishes recommended, makes a hearty (but not heavy) introduction for a spring meal.