Good soup: Five straightforward recipes for the season

It’s soup season, is it not? I’ve been feeling that keenly this week, so I’ve got five recipes for you that fit the mood.The thing about soup is that it isn’t typically that fast to make. Even if you’re starting with quick-cooking ingredients, the flavours need some time to meld in the pot. But you can absolutely make good soup in less than an hour; the recipes below are proof of that. And you can make especially good soup in that time frame if you have homemade stock on hand.Here’s the part where I try to persuade you to make your own stock. I use shop-bought broth for soups like purees, which are thick with other ingredients and flavours. But if you want anything brothy – soup in which you really taste that broth – it’s worth it to make and freeze chicken or veggie stock once in a while. It’s just one of those things that are infinitely better than anything you can buy at the supermarket. It’s also hands-off: leave it on the stove for a few hours on a weekend morning, then strain it and freeze it in small servings.Okay, I know most of you won’t make stock. I get it. Everyone is busy. Try one of the recipes below, which are straightforward to make and really good.Bright with lemon and herbs, and packed with hearty greens, this highly adaptable soup can be either light and brothy or thick and stewlike, depending on your preference. Smashing some of the beans to release their starch will give you a thicker soup that’s almost worthy of a fork. To keep it on the brothy side, add a little more liquid and leave the beans intact. Either way, it’s a warming, piquant, one-pot meal that’s perfect for winter.By: Melissa ClarkServes: 4 Total time: 45 minutesIngredients:3 tablespoons olive oil1 large onion, diced1 large carrot, diced1 bunch sturdy greens, such as kale, broccoli raab, mustard greens or collard greens1 tablespoon tomato paste¾ teaspoon ground cumin, plus more to taste⅛ teaspoon red-pepper flakes, plus more to taste225g turkey mince3 garlic cloves, minced1 tablespoon finely grated fresh ginger1 teaspoon kosher salt, plus more to taste1L chicken stock2 (425g) tins white beans, drained and rinsed50g chopped fresh, soft herbs, such as parsley, mint, dill, basil, tarragon, chives or a combinationFresh lemon juice, to tasteMethod:1. Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and saute until very soft and brown at the edges, 7 to 10 minutes.2. Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.3. When the onion is golden, add tomato paste, ¾ teaspoon cumin and ⅛ teaspoon red-pepper flakes to the pot, and saute until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and saute, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.4. Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavourful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.5. Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes (add a little water if the broth gets too reduced).6. Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.Donabe refers to the Japanese clay pot traditionally used to make this warming dish. Clay holds heat for a longer period of time than other materials. This one-pot comforting donabe is made in a casserole dish, which still keeps heat well and can accommodate a party of four. Chicken, vegetables and broth are combined in the pot and simmered together; as it cooks, the soothing broth is reinforced with fragrant aromatics and the flavourful juices from the chicken and vegetables. A citrusy ponzu sauce adds a bright, fresh finish to the otherwise mellow dish. Yuzu kosho, a Japanese fermented condiment made with fresh chillies, yuzu peel and salt, adds a pop of heat to the donabe, but it can be left out for a milder dish.By: Kay ChunServes: 4 Total time: 25 minutesIngredients:950ml low-sodium chicken broth3 garlic cloves, thinly sliced1 (5cm) piece ginger, peeled and halved680g boneless, skinless chicken thighs (about 6), sliced into ⅓cm-thick stripsSalt and black pepper225g tender mushrooms, such as maitake, beech or enoki, or a combination, stemmed and broken into large clusters170g napa cabbage, chopped into 5cm pieces 170g daikon, peeled, halved lengthwise and sliced crosswise ½cm thick3 spring onions, cut into 2½cm lengths1 large carrot, peeled and thinly sliced60ml ponzu½ teaspoon toasted sesame oil1 teaspoon yuzu kosho (optional)Method:1. In a large casserole dish, combine broth, garlic and ginger. Season chicken with salt and pepper, and add to pot. Bring to a boil over high, skimming the foam and fat that rises to the top and discarding it. Reduce heat to medium-low and cook, occasionally stirring and skimming, until foam no longer appears in the broth, about 5 minutes.2. Add mushrooms, cabbage, daikon, spring onions and carrot to the pot, arranging them in sections, and season with salt. Cover and simmer over medium to medium-low heat (maintain a good simmer, but do not boil) until chicken is cooked through and vegetables are tender, about 10 minutes. Discard ginger. Season to taste with salt and pepper.3. Meanwhile, in a small bowl, combine ponzu, sesame oil and yuzu kosho (if using), and mix well.4. Divide donabe among four bowls. Drizzle with some of the ponzu sauce and serve warm.This reviving and cosy soup comes together in one pot in just 30 minutes This stellar soup is reviving and cosy, made in one pot, and ready in 30 minutes. It starts with ginger-scented chicken-coriander meatballs that are browned, then simmered in a fragrant coconut milk broth that’s inspired by tom kha gai, a Thai chicken-coconut soup seasoned with lemon grass, galangal, makrut lime leaves and chilli. A heap of spinach is added for colour and flavour, and a squeeze of lime adds brightness and punch. The soup is brothy, so serve it over rice or another grain to make it a full meal.By: Ali SlagleServes: 4 to 6 Total time: 30 minutesIngredients:1 (10cm) piece fresh ginger, peeled6 garlic cloves, peeled1 jalapeño900g chicken mince1 large bunch coriander, leaves and stems finely chopped, a few whole leaves reserved for serving3 tablespoons fish sauceSalt2 tablespoons vegetable or coconut oil, plus more as needed470ml chicken broth1 (400ml) tin full-fat coconut milk½ teaspoon sugar140g baby spinach1 tablespoon lime juice, plus lime wedges for servingSteamed white or brown rice, for servingMethod:1. Using the small holes of a box grater or a Microplane, grate the ginger, garlic and jalapeño (or finely chop them by hand). Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, finely chopped coriander, 2 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix.2. Use your hands or an ice cream scoop to form 5cm meatballs (about 56g each). In a large casserole dish or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.3. Once all the meatballs are browned and out of the pot, if the oil is burned, wipe it out and add a bit more to the pot. Reduce the heat to medium, add the reserved ginger mixture and saute until fragrant, about 1 minute. Add the chicken broth, coconut milk, sugar and the remaining 1 tablespoon fish sauce, and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the flavours come together and the meatballs are cooked through, 5 to 8 minutes.4. Remove from heat, and stir in the spinach and lime juice. Divide rice among bowls, then top with meatballs, broth and coriander. Serve with lime wedges.Save frozen dumplings in the freezer for this warming weeknight meal Keep a package or two of frozen dumplings in your freezer for this warming weeknight meal. This recipe is loosely inspired by wonton noodle soup but replaces homemade wontons with shop-bought frozen dumplings for a quick alternative. The soup base, which comes together in just 10 minutes, is surprisingly rich and full-bodied, thanks to the trio of ginger, garlic and turmeric. Miso paste brings extra savouriness, but you could substitute soy sauce or tamari. Scale up on veggies if you like; carrots, peas, mangetout or mushrooms would be excellent additions. Any type of frozen dumpling works in this dish, making it easy to adapt for vegan, vegetarian or meat-loving diners.By: Hetty McKinnonServes: 4 Total time: 25 minutesIngredients:Salt170g thin dried wheat, egg or rice noodles1 tablespoon sesame oil1 (5cm) piece ginger, grated2 garlic cloves, peeled and grated1 teaspoon ground turmeric1.4L vegetable stock2 tablespoon white miso paste450g frozen dumplings (not thawed)4 baby bok choy (about 340g), trimmed and each cut into 4 pieces through the stem1 small head broccoli (about 255g), cut into bite-size floretsHandful of coriander or chopped spring onions, for servingMethod:1. Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions, until the noodles are just tender. Drain, rinse with cold water and drain well again. Divide them among four serving bowls.2. Place the same large pot over medium heat, and add sesame oil, ginger, and garlic. Stir and cook for 30 seconds, until aromatic. Add turmeric, and stir for 15 seconds, until fragrant.3. Pour the vegetable stock into the pot, then season with 1 teaspoon of salt. Cover and cook for 8 to 10 minutes on medium heat, to allow flavours to meld.4. Remove the lid and add the miso paste, stirring constantly until it is dissolved. Taste, and season with more salt, if needed.5. Increase the heat to medium-high, and carefully drop the dumplings into the broth. When they float to the top, add the baby bok choy and broccoli, and cook for about 2 minutes, just until the broccoli is crisp-tender.6. Ladle the broth, dumplings, baby bok choy and broccoli into the four bowls over the noodles. To serve, top with cilantro or chopped scallions.This recipe is a promise of warmth on those cool autumn nights This recipe is a promise of warmth on those cool autumn nights. Habanero chillies and peanuts both feature heavily in Nigerian cuisine, and this soup is an adaptation of a long-simmered stew common to much of West Africa. Don’t be afraid of a chilli with seeds: The fragrant oils from these peppers are worth every bite. The peanut butter and coconut milk mellow the warmth of the chilli to a gentle, lingering heat, but you can also take the chilli out before the soup is pureed. An optional spoon of honey to the soup will round out the flavours, and a dollop of crème fraîche or yoghurt will further temper the heat. Serve with a baguette or sourdough bread for dipping.By: Yewande KomolafeServes: 4 Total time: 35 minutesIngredients:2 tablespoons olive oil1 medium onion, peeled and diced 4 garlic cloves, smashed1 (2½cm) piece ginger, peeled and chopped½ habanero or bird’s eye chilli1 (400g) tin pumpkin puree700ml water (or use chicken or vegetable stock)1 (370g) tin coconut milk1 tablespoon agave or honey (optional)60g unsweetened natural peanut butterSalt2 tablespoons sliced fresh chives (optional)60g crème fraîche or yoghurt (optional)Method:1. In a large stock pot, heat oil over medium heat. Add onion, garlic and ginger, and cook, stirring frequently until softened and just beginning to brown around the edges, about 4 minutes. Stir in the chilli and pumpkin puree, and whisk in the water or stock. Bring to a boil, reduce the heat and allow to simmer on low, giving an occasional stir, for 20 minutes or until slightly reduced and thickened. Remove the chilli after the soup simmers if you don’t care for much spice.2. Add coconut milk, agave or honey (if using), and peanut butter to the pot. Using an immersion blender or working in batches in a standing blender, puree the soup until smooth. Season with salt and keep warm over low heat. Do not bring soup up to a simmer or boil at this point (this reduces the risk of the oils in the peanut butter separating and breaking the soup’s smooth texture).3. Divide soup between bowls, sprinkle with the chives and a dollop of crème fraîche or yoghurt, or a drizzle of olive oil to make it vegan. Serve with a warm crusty baguette or chunks of warm sourdough for dipping.© The New York Times