Even when the fridge is bare, soup comes through
Hearty root vegetables are a soup-season boon: They’re plentiful, keep for weeks in the pantry, and can easily be simmered into creamy submission. I keep carrots, potatoes, and thin-skinned squash at the top of my winter grocery list, plus hearty greens like collards and kale. Don’t neglect the frozen-foods aisle either. “The freezer is a real gift all year round but particularly in the winter,” says McKinnon.
Craving extra creaminess and meat-free heft? Awosan adds a dollop of creamy peanut butter diluted with a splash of water to her tomato pepper stews for a take on groundnut soup, a West African classic. “You get a nice mix of acidity and sweetness from the red pepper and tomato plus a meat-like protein from the peanut butter,” she says. “The combination is so stewy and comforting.
“Heat a good generous slug of oil in a pan until hot, then add a couple of tablespoons of chipotle flakes and some big pinches of salt, swirl and stir, then take off the heat,” she says. “It adds smoky-sweet delicious heat to anything it touches.”Combining all these potential factors into one harmonious soup is a balancing act, and you don’t have to use all of them. Start by piling all your ingredients on the counter, then pull out anything you’re especially craving or need to use up ASAP.
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