Every day is a good day for soup! From broths and gazpachos to chowders and chilis, this flexible cookbook is overflowing with scrumptious soups for every season. These simple base recipes for healthy, yummy soups are easy to prepare and so satisfying. And the best part? You can riff on them endlessly with toppings and fixings—add mini meatballs, grilled cheese croutons, or a handful of grains. Or transform yesterday’s soup into an entirely new dish: Carrot-Orange-Ginger Soup becomes a savory breakfast oatmeal; leftover Tomato-Watermelon Gazpacho makes a pitcher of Bloody Marias; French Onion Soup is reinvented as a bubbling, golden strata!

Soup lovers, healthy eaters, and busy parents and professionals will love these veggie-forward recipes that never get old and make weeknight cooking a breeze. Tips for batching and freezing soups and instructions for using an Instant Pot or a slow cooker ensure stress-free meals, with less time in the kitchen and more time at the table. With gorgeous photography and a bonus section on soup accompaniments (think breads, salads, and slaws), Every Season Is Soup Season is a one-stop-shop cookbook. Everyday soups have never been so simple—or so incredibly delicious.

MORE TASTY RECIPES FROM BELOVED AUTHOR: Shelly Westerhausen Worcel, author of the bestselling book Platters and Boards and companion volume Tables and Spreads, delivers another dynamite, trend-forward package full of stunning photography and accessible recipes. Her soups are downright delicious, and her ideas for reinventing them couldn’t be more creative. Feast your eyes on the gorgeous photography, then fill your belly with a bowlful of tasty soup!

GREAT VALUE: With easy base recipes and tons of ideas for customizing a bowl of soup, dressing up leftovers, and repurposing them into an altogether new dish, this book is an arsenal of soup know-how and offers great value for the price. More than 85 recipes + 100 photos = tons of excellent content!

ACCESSIBLE, VEG-FORWARD RECIPES: More and more people are looking for ways to eat healthier and sneak more plants into their diet. This book offers a trove of vegetable-forward and plant-based recipes that work for all diets and are easy to adapt for omnivores. Instructions for using the Instant Pot, slow cooker, and stovetop make these recipes approachable for cooks of all levels.

REAL-LIFE COOKING: Soup and one pot meals are the best—they’re simple and inexpensive to make yet filling and comforting to eat. They also make great leftovers. This book is the perfect self-buy or gift for the cook in your life. It’s certain to end up soup-stained with dogeared pages from years of love and use.

Perfect for:

• Soup-lovers and followers of #Souptember
• Home cooks of all levels
• Busy professionals who enjoy leftovers for lunch
• Busy parents who need easy-to-customize meals
• Fans of Platters and Boards, Tables and Spreads, and such bestselling cookbooks as The Soup Book, Ina Garten’s Modern Comfort Food, or Jamie Oliver’s One
• Gift-givers looking for a lovely holiday or housewarming present or anytime gift for foodies

Every Season Is Soup Season: 85+ Souper-Adaptable Recipes to Batch, Share, Reinvent, and Enjoy by Shelly Westerhausen Worcel is available at Amazon.com, Amazon.co.uk and Indigo.ca.   

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Chickpea Noodle Soup with Lemon & Dill

Serves 6

This is a delicious Sunday project for when it’s too cold to be outside and you are craving something carb-y like homemade noodles. Technically you could add chicken to this soup to make it more traditional, but it is delicious as a vegetarian soup with hearty chickpeas, a burst of umami from the miso paste, and brightness from lemon and fresh dill. 

Although I usually recommend you cook noodles separately from your soup to avoid soggy noodle leftovers, these homemade noodles get a lot of their flavor from being cooked in the broth, so I throw them right in. Also these noodles are a bit denser than store-bought ones, so I find they don’t get as mushy the next day. You could always strain out the liquid before storing if you are planning to make the Egg Noodles with Chickpeas, Kale & Mascarpone (page 70) with your leftovers. 

Egg Noodles 

1½ cups [210 g] all-purpose flour 

¼ tsp salt 

2 eggs, lightly beaten 

Soup 

2 Tbsp olive oil 

4 celery stalks, diced 

2 carrots, peeled and sliced into coins 

1 white onion, diced 

2 garlic cloves, minced 

Three 2 in [5 cm] strips lemon peel 

1 tsp salt 

¼ tsp freshly ground black pepper 

¼ tsp red pepper flakes, plus more for serving 

4 cups [960 ml] Homemade Roasted Vegetable Broth (page 209) or store-bought low-sodium vegetable broth 

One 15 oz [430 g] can chickpeas, rinsed 

2 bay leaves 

2 Tbsp yellow miso 

1½ Tbsp fresh lemon juice 

¼ cup [3g] chopped fresh dill

Meat Suggestion

Create a comforting chicken and noodle soup by adding Shredded Chicken when you add in the lemon juice

1. Make the egg noodles: Add the flour and salt to a food processor fitted with a blade attachment and pulse a few times to mix. Add the eggs and 1 Tbsp of water and pulse until a rice-size crumb forms. Use clean hands to gather the dough into a ball and knead it on a clean counter to form a smooth dough, about 30 seconds. Cover with plastic wrap and let rest for 30 minutes. 
2. Divide the dough in half and keep the half you aren’t using covered. Roll out the dough with a rolling pin into a rough square 1/8 in [4 mm] thick. Use a sharp knife or pizza cutter to cut roughly 2 by ½ in [5 cm by 13 mm] strips (these don’t have to be exact). Set aside the strips in a bowl and repeat with the remaining dough.
3. Make the soup: In a large Dutch oven or stockpot over medium heat, warm the oil. Add the celery, carrot, and onion and sauté until softened, 7 to 10 minutes. Add the garlic, lemon peel, salt, pepper, and red pepper flakes and sauté until fragrant, 30 seconds. Add the vegetable broth, chickpeas, bay leaves, and 2 cups [475 ml] of water and bring to a boil over high heat. Lower the heat to medium-low and simmer for 15 minutes to develop flavour. Add the noodles to the pot, cover, and simmer until the noodles are cooked all the way through, about 6 minutes. Scoop out 1 cup [240 ml] of broth from the soup and whisk the miso into it. Add back into the soup along with the lemon juice and stir to combine. Taste and season with salt and pepper as needed. Serve, topped with the dill and more red pepper flakes.
4. Pressure Cooker: Prepare the noodles as instructed in steps 1 and 2. Use the sauté function to cook the aromatics as in step 3. Add the vegetable broth, chickpeas, bay leaves, and 1½ cups [360 ml] water (instead of 2 cups [480 ml]). Pressure cook on high for 5 minutes, then quick release. Turn the sauté function back on and add in the noodles. Simmer until cooked all the way through, about 6 minutes. Proceed with the recipe starting with step 5.
5. Storing: Store leftovers refrigerated in an airtight container for up to 2 days. I do not recommend freezing

Quick Fix 

Add 1 cup [15 g] of your favorite hearty greens, chopped, to liven up this soup after reheating it the next day. My favorites are massaged kale with a little lemon juice or marinated radicchio

Every Season is Soup Season: 85+ Super-Adaptable Recipes to Batch, Share, Reinvent, and Enjoy By Shelly Westerhausen Worcel © 2023. Published by Chronicle Books.