With the weather finally starting to act appropriately winter-like (on the east coast, at least), we’re once again struck by the unsettling realization that winter is cold. But soup is good for the cold. While we’re no stranger to the canned variety, these recipes take it up a nutritional notch with everything from cauliflower to fresh kale to roasted red pepper.
Load up your slow cooker the night before, hit start in the morning, and thank yourself that evening. Chicken, veggies, and a few red pepper flakes to give it a kick.
Living that Pop-Tart breakfast, vending machine lunch lifestyle? You need this one-pot wonder in your life—it covers all your nutritional bases with kale, cannellini beans, farro, carrots, and celery
Vegan and gluten-free, this recipe takes a literal cornucopia worth of veggies and puts protein on top. Add a baguette if you want to know true joy.
This recipe is about zero steps (OK, two), but it takes two hours to make, so save it for slow Sundays—you’ll actually feel productive.
Ever look at a cauliflower and think, “I wish this was a soup?” You will now, forevermore.
This is a recipe for “this year is going to be different.” Nine veggies, half an hour on the stove, and enough goodness to recover from all of those “Why not? It’s the holidays!” decisions.