Spicy peanut and pumpkin soup and five more speedy soup recipes to try this week


By Emily Weinstein, The New York Times

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 flavors 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 store-bought broth for soups like purées, which are thick with other ingredients and flavors. 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 store. 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.

OK, 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.

1. Lemony White Bean Soup With Turkey and Greens


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 Clark

Yield: 4 servings

Total time: 45 minutes


  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 1 large carrot, diced
  • 1 bunch sturdy greens, such as kale, broccoli raab, mustard greens or collard greens
  • 1 tablespoon tomato paste
  • 3/4 teaspoon ground cumin, plus more to taste
  • 1/8 teaspoon red-pepper flakes, plus more to taste
  • 1/2 pound ground turkey
  • 3 garlic cloves, minced
  • 1 tablespoon finely grated fresh ginger
  • 1 teaspoon kosher salt, plus more to taste
  • 1 quart chicken stock
  • 2 (15-ounce) cans white beans, drained and rinsed
  • 1 cup chopped fresh, soft herbs, such as parsley, mint, dill, basil, tarragon, chives or a combination
  • Fresh lemon juice, to taste


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 sauté until very soft and brown at the edges, 7 to 10 minutes.


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