A purée of pumpkin soup, enriched with chicken stock and leeks, is topped with crunchy pumpkin seeds seasoned with curry, cayenne pepper, and turmeric.
This is a high north version of the Russian soup, borscht. Goose or turkey stock tempers the sweetness of the beets, as do the chili powder and lemon juice.
This sweet, sour, and hot, soup gets its flavor from mangoes, chile peppers, yogurt, curry leaves, and spices like turmeric, cumin, and coriander.
Fresh, ripe tomatoes, green peppers, cucumber, garlic, bread, oliver oil, and vinegar come together in this classic Spanish soup.
Bright-green, this pureed soup is filled with peas, shallots, celery, and pancetta bits. On top is a squiggle of white-pepper cream and chive oil.
A slightly heretical take on a French classic, this riff involves slicing, sautéing, and, the laying on of cheese, yes, but not as you’ve experienced before.
Fennel soup, or sopa de funcho in Portuguese, is a staple in Madeira and the Azores Islands. This recipe is full of fennel, pork, sausage, cabbage, and beans.
This recipe for Portuguese soup is an adaptation of sopa de couve, a soup from the Azores in Portugal. It’s replete with beef, beans, onions, potatoes and kale.
Considered Portugal’s national dish, caldo verde, or green soup, is a homey dish of potatoes, kale sliced whisker thin, and smoky pork sausage.
Don’t be so certain that you don’t care for a tomato-y chowder until you try this traditional Portuguese-style chowder.
A late-summer classic, this corn chowder is replete with corn, potatoes, onion, and bacon. Mmm mmm good.
It’s not easy being green. Or is it? This recipe proves that it is, indeed, at least easy to make something that’s green.
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