This is a great vegetarian anytime-of-the-year minestrone that you can customize to what is in season or what you like in your soup. The vegetables and herbs are easily swappable in the same amounts as listed in the recipe.
This soup starts off simply -- sliced, Spanish-style chorizo sauteed with onions and garlic until fragrant. Then, add rinsed canned chickpeas, tomatoes, a few spices and chicken broth, and let the whole thing simmer.
Mineral-rich Swiss chard is the star of this fiery, restorative soup. Bolstered with hard-boiled eggs, pita chips and Greek yogurt, it's the ideal winter meal.
Justin Chapple will show us how to make a silky-smooth broccoli soup topped off with roasted broccoli florets and a delicious pimento cheese to spread on toasted sourdough.
Chef Jet Tila teaches us how to properly handle and cook tofu to get it as tender as it is in the restaurants. This soup screams umami, warns the soul and is as easy as it is delicious.