Chef Brad Farmerie of Saxon + Parole adds complexity to this lentil soup with a mix of sweet and hot spices, including ginger, cinnamon, chiles, coriander and cumin. Red lentils further differentiate this Indian-inspired plant-based dish.
Seasonal root vegetables form the base of this soup, which are roasted to intensify their flavor, then pureed. A topping of crunchy walnuts contrasts with the creaminess.
This quick and easy take on French onion soup is sure to be a crowd-pleaser, with its savory flavor profile and craveable bread-and-cheese topping. The addition of half-and-half makes it richer and creamier than the traditional version—a hearty meal in a bowl.
Zero-waste cooking is the goal at Santa Barbara City Colleges. For this split pea soup, chef Mitchum creates a stock made with the irregular pieces, scraps and stems of vegetables. Leftover deli meats from the sandwich line, particularly smoked ham and turkey, are added to impart extra flavor, but the meat can be omitted for a vegetarian version.
Photo courtesy of Carolinas HealthCare System Stanly
Chicken Noodle Soup with Thyme-Infused Egg Noodles
The beauty of this homemade soup lies in the crafting of the fresh pasta, says Jennifer Leamons, executive chef at Carolinas HealthCare System Stanly. She adds that you can also do something similar with spaetzle or even add caramelized onions to the dough for a different take.