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.)
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.
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.
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.
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