Soup Swap!
Our Dutch ovens are going into overtime
Soup season is our Super Bowl. Simmering stock, chopping mirepoix, and getting a soup-scented facial in the process, this is our TIME. My professional women’s group, The Proof Collective, hosted a SOUPer Bowl Party last year (shout out to host
!) Everyone brought a pot of soup or salad, potluck-style. I’m still dreaming of the shrimp and pomelo salad contributed. In the spirit of a soup swap, I’m bringing together some of my fave food people here on Substack to share their go-to soup recipes.Fire relief in L.A. is ongoing. If you’re looking for a way to support, consider a donation to World Central Kitchen.
The Recipes
Natasha Feldman of the newsletter, cookbook author and on IG @noshwithtash
Recipe: Classic Ukrainian Borscht
“This will always and forever be one of my top 3 comfort soups. Every time I dig into a bowl I feel like I'm sitting at a table with my ancestors (probably listening to them argue about their ailments). I developed this soup over a few weeks for my cookbook and am really proud of how it turned out. Don't be shy about drowning the soup in dill and sour cream. If you ask me, there is no such thing as too much of either.” - Natasha
Chloe Lucas-Walsh, author of the newsletter , Chef, Food Stylist, Food Writer and Photographer, IG @chloe_cooks_, website, additional links
Recipe: Warming Spiced Daal
“This recipe was inspired by a Deborah Madsion recipe. I came across her recipe for a berbere-spiced (berbere is a spice mixture whose constituent elements usually include chili peppers, coriander, garlic, ginger, ethiopian holy basil seeds, korarima, rue, ajwain or radhuni, nigella, and fenugreek. it is a key ingredient in the cuisines of ethiopia and eritrea) red lentil stew that just looked like something I wouldjust demolish. and so, whilst still sitting on the sofa—consuming every page like it was going to disappear, I ordered her book online. So, I arrived home from our trip and the book was yet to arrive, but I needed lentils stat. so, here is my recipe for warming spiced daal with plumped raisins, roasted kuri squash, and a poached egg. based on one look at Deborah’s recipe and also based on flavors I was craving the night I got home.” - Chloe
Carmen Perr of the newsletter and on IG, TikTok, and YouTube
Recipe: Cozy Celeriac and Leek Soup with Pancetta & Herb Croutons
“All my recipes start in my garden, and this comforting soup is no exception. At its heart is celeriac, an often overlooked root vegetable that thrives in winter and delivers an earthy, nutty flavor. Blended with mild leeks, the result is a velvety base that’s both cozy and nourishing. A sprinkle of crispy pancetta and crunchy herb croutons on top takes it to the next level.” - Carmen
Emily Baird, private chef and author of the newsletter and on IG @everythingyouwanttoeat
Recipe: Split Pea Soup
“Split pea soup is one of those comfort foods I always come back to, especially in winter. It’s hearty enough for a meal, packed with protein and fiber (two things I’m always trying to get more of), and has that warm, satisfying heft that makes you feel taken care of. But beyond nutrition, I love it for sentimental reasons. My mom made it all the time because it was my dad’s favorite, using the ham hock whenever we had ham. Now, as a private chef, I often make vegetarian versions for clients (still delicious), but I stand by the ham bone as the gold standard. The smoky, salty depth it adds is unbeatable, and if you really want to take it up a notch, crispy bacon or prosciutto makes it feel almost luxurious. Yet, despite its indulgent side, it’s still a humble, old-school dish built on a simple pile of legumes.” - Emily
Anna Constantino, author of the Girl Eats World newsletter and on TikTok @grleatswrld
Recipe: Lasagna Soup by
“When I first heard about the concept of lasagna soup, I have to admit I was skeptical. One of the more satisfying aspects of lasagna is the nature of its richness (not to mention the bechamel oozing out of each layer), and I was afraid this key quality would be lost on the dish in soup form. Boy, was I wrong! The creator of this recipe, Danny Freeman, nailed the liquid ratio in this "soup," gearing it almost towards a stew. My two modifications: Italian pork sausage rather than beef, and a hearty helping of freshly grated nutmeg. And don't be skimpy with the cheese! Eating this feels like a big, Italian hug on a cold winter evening. Bonus: it's significantly less work than actually layering a lasagna (work smarter, not harder friends).” - Anna
on Substack, cookbook author, columnist for S.F. Chronicle, recipe developer & IG @thejamlab
Recipe: Vegan Broccoli Soup with Masala Kale Tempura
“This Vegan Broccoli Soup packed with greens, alliums and earthy spices, and gets its creaminess from cashews. This soup can be stored for up to a week. It is served with the Masala Kale Tempura for an added fun texture. Alternatively, you could also pair the soup with toast or croutons.” - Amisha
And my contribution to the party!
Recipe: Lemon Chicken White Bean Soup
I lived in the predominantly Greek neighborhood of Astoria, Queens for 8+ years. Inspired by my favorite Greek lemon potatoes, this meal-in-a-bowl soup uses up ingredients that are in heavy rotation in my kitchen. I developed this recipe for Bi-Rite Market here in the Bay Area, but it uses common grocery store ingredients available in most parts of the country. Watch me make it here.
