It’s Soup Season
At Swash Labs, we really, really love soup. Also, cheese. But today is about soup! It’s been a while since we last shared our favorite soup recipes, and we figured we owe you an updated list. So grab a spoon and shift into soup mode with us.
Andi: Spiced Chickpea Stew With Coconut and Turmeric
This stew went viral back in 2019 and has remained in my rotation ever since. The recipe is vibrant and comforting — plus the leftovers are always great. Bonus points for being a healthy-ish and filling vegetarian option (vegan if you find a yogurt substitute). Best paired with a yummy flatbread for dunking/scooping.
Kennedy: Liberian Pepper Soup
I had pepper soup for the first time this year and I loved it! Everyone makes it and eats it differently, but here is a recipe that looks pretty spot on. (We don’t eat ours with fufu though.) The best comparison I can make to an American soup would be gumbo, except this Pepper Soup is superrrr spicy. I love how it clears your sinuses and I love all the spice.
Chris: Lobster Bisque
Lobster bisque is a comfort food I enjoy as the weather gets cold. I introduced my son to it a few years back and it's his go-to when we order from a restaurant called Cafe Zupas (great sandwiches and salads as well there). Ingredients include: lobster, fennel, Roma tomatoes, carrots, onions, celery, herbs and spices in a creamy broth. If you’re attempting to make it at home, try this recipe: Lisa's Dinnertime Dish. It feels like you can’t mess this up, but you would be wrong. I once tried to buy it in a can — it was awful... never do that.
Stephanie: Instant Pot Creamy Chicken & Wild Rice Soup
Talk about delicious and cozy! This Pioneer Woman Recipe is a hearty soup for chilly days. I was looking for more recipes to make in my Instant Pot and Pinterest delivered this gem.
Brandy: Tomato Lentil Soup with Manzanilla Olives
I stumbled across this recipe years ago while looking for warm, filling, vegan, and gluten-free winter food — tough combo. It caught my eye because of the olives… olives… in soup!?! I love them as a good fat snack, but had never had them in soup. Apparently they’re also excellent in soup. It also called for smoked paprika, one of my favorite spices, so I was sold. It’s fairly easy to make and unexpectedly flavorful given how simple the ingredients are. It calls for brown lentils, but I’ve used all different kinds and it always turns out great. It also calls for cream, so to make it vegan I simply use cashew milk instead. It’s hard to mess up and always turns out great! Pairs well with the gluten-free baguette from Schär.
Josh & Diana: Italian Wedding Soup
We’re always looking out for tasty options for our shared family Wednesday dinners. Recently, we tried a simple Italian wedding soup. You can make it with homemade meatballs and fresh veg or sub for pre-made and frozen if you are pressed for time.
