Increasing hours of daylight aside, it’s still soup weather for many of us. As we eagerly await stoop-sitting and rooftop-bar season, we’ll fuel our evenings with some quick-cooking, flavor-packed meals bubbled faithfully from our archives.

Better Than Instant Ramen, above. We’re not saying there’s anything wrong with instant ramen — some of us may or may not have survived off those packets in our past lives — but there is definitely room for improvement. (And, let’s be honest, we could use less sodium in our diets.) Make it with whatever type of broth (or water!) you have, and add cubed tofu or cooked ham, chicken or turkey. Give it a nutritional boost with sliced mushrooms plus other vegetables, then season to taste with a little fish sauce and something spicy, such as sambal oelek or Sriracha.



(Deb Lindsey for The Washington Post)

Creamy Greek Noodle Soup. This comforting dish can be on your table in just about 25 minutes. It’s creamy, thanks to a mixture of egg and lemon juice, which you first temper before mixing into the soup. (In case you don’t know, tempering means you’re slowly bringing the egg and lemon mixture to be the same temperature as the soup; this keeps the egg mixture smooth and creamy rather than stringy and scrambled.)



(Goran Kosanovic for The Washington Post)

Roasted Pepper and Orzo Soup. This is a smart and flavorful blend of roasted red peppers, broth and some shallot and garlic. The small amount of quick-cooking orzo adds a pleasant chew, while the garnish of crisped ground lamb seasoned with za’atar or sumac adds an unexpected punch.



(Goran Kosanovic for The Washington Post)

Apricot and Red Lentil Soup. If we were to write an extremely clickbait-y headline about this recipe, it would be something like, “You’ll never guess the secret ingredient in this tangy soup!” Thankfully, we won’t, and you don’t have to guess: It’s dried apricots, which add a fruity brightness to this mix of red lentils, onion, vegetable broth and cumin seed.



(Deb Lindsey for The Washington Post)

Herbed Green Pea Soup. That bag of peas in the back of your freezer comes in very handy when you’d like a taste of spring, no matter the season. This soup is simmered with chicken broth (or vegetable, if you’d rather) and seasoned with plenty of fresh herbs, then topped with a refreshing drizzle of yogurt. Once it’s warmer out, try it chilled.

More from Voraciously:

Why you should think big when you buy a cutting board

The simplest way to make the Irish brown bread of your dreams

Celebrate Pi Day the right way by making one of these glorious pies

Did you make one of these recipes? Take a photo of your dish and tag us on Instagram with #eatvoraciously.