Just Soup (& sandwiches & salads) / Solo Sopa

Each new day presents a new opportunity to eat rice — and this recipe makes a case for rice salad. Tender jasmine rice steams with Dijon mustard-streaked salmon to create a strong foundation.

According to Punjabi lore, this heavily spiced chicken and chickpea dish was born during Emperor Shah Jahan’s imprisonment, when his cooks were challenged to create luxurious meals from humble chickpeas. Traditionally made with bone-in chicken, this streamlined version calls for boneless chicken thighs, browned then simmered with chickpeas in a complex tomato-onion base with ginger, garlic and green chiles.

This adaptable make-ahead salad is a great instant lunch or side dish It starts with raw broccoli florets and stems, thinly sliced into irregular shapes to create many textures As the broccoli sits with salt and vinegar, it softens and becomes slaw

Mushrooms and black beans are the perfect pairing for a hearty weeknight chili with a kick of heat from a fresh jalapeño Seared minced mushrooms add a depth of flavor that balances an easy homemade chili spice mix of mild chile, warm cinnamon and smoky chipotle If you’d like, you can substitute 1 1/2 cups of the broth for 1 1/2 cups of Mexican lager.

There are a lot of things to love about this soup: It comes together in 20 minutes in just one pot with fewer than 10 ingredients But most importantly, minimal effort results in a velvety yet bright soup The cocoa powder accentuates the fudginess of the black beans, while the salsa verde adds surprising tartness

Refreshing and slawlike, this salad makes a versatile side dish for any gathering, especially one where a rich dish is the star It’s dressed with lime juice and jalapeño and left to sit, to infuse and soften the cabbage, then topped with sliced radishes and avocado, an ever-welcome and bright note.

This hearty one-pot stew makes the most out of kitchen staples thanks to some smart cooking strategies. Carrot, celery and onion are familiar vegetables for creating an aromatic base, but here, cutting them slightly larger gives them a more prominent presence and flavor in the stew.

For a green smoothie that’s neither too sweet nor reminiscent of gazpacho, make the “Stew” from Veggies Natural Juice Bar & Cafe in Brooklyn Fresh, spicy and sweet everyday staples like agave or honey, greens, ginger and banana harmonize thanks to one ingredient that brings them all together: vanilla extract, which enhances and balances flavors in baked goods and beyond The Stew was invented on Veggies’s opening day, when a customer named Stew asked for a drink using a few requested ingredients

The simplicity of this soup’s technique belies its depth of flavor, which is both vivid and complex The soup is made bright with lemon and fresh with cilantro, but the secret ingredient is tahini, which is layered into the soup to thicken it, and then drizzled generously on top in the form of a gently spiced sauce The result is a soup that’s both vegetal and creamy, tangy and rich

This fall salad radiates vibrancy and texture: crunchy red cabbage and almonds, crisp-sweet apple, tangy dried cranberries and a vinaigrette that’s zesty with orange and red pepper It would pair equally well with super rich pork chops and sausage or lean roast turkey Add chickpeas or salty cheese to turn it into a bright main dish.

Turns out, dan dan noodles work well as a salad, in this recipe adapted from my cookbook “Linger: Salads, Sweets and Stories to Savor” (Knopf, 2025), as the signature punchy sauce made with sesame paste and chile oil transforms nicely into an assertive dressing Curly and chewy ramen noodles cling perfectly to the sauce, but you could really use any noodle you like, including instant noodles, udon or thick rice noodles Adapt this salad throughout the year by adding seasonal vegetables such as mushrooms, broccoli, cauliflower, sugar snap peas, snow peas, spinach or green beans.

Bright with flavor, dynamic and crisp with a combination of roots and chicory, and fresh with major herb appeal, this is a hearty, friendly, anytime salad that will work well with any grocery or farmers’ market haul It can easily become a staple in your home: You can make it on Sunday and eat it throughout the week, its flavors changing as it marinates Because of this, it’s also a salad you can adjust as days go by, adding more lemon here and there, maybe some cheese to change up its flavors after a day or two

Hearty and comforting, this soup is a great way to use the ham hock or any leftover ham from a holiday meal However, you don’t need a special occasion to make it Both ham hocks and cooked ham are available year-round

In this quick-cooking and restorative soup, the key to building flavor fast is curry powder While the spice blends vary from brand to brand, most include at least coriander, cumin, turmeric, fenugreek and black pepper Madras curry powder, used here, is a spicier variant featuring chile powder

This recipe is a promise of warmth on those cool autumn nights Habanero chiles and peanuts both feature heavily in Nigerian cuisine, and this soup is an adaptation of a long-simmered stew common to much of West Africa Don’t be afraid of a chile with seeds: The fragrant oils from these peppers are worth every bite

Cucumber pomegranate salad is an early fall love story that confidently leaps into winter Crisp and sweet Persian cucumbers are a welcome companion to ruby-red, tart pomegranate seeds, the jewels of cooler months Tossed with red onion and both dried and fresh mint, this colorful and tangy salad enlivens a meal and your taste buds

Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

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

Not to be confused with tasting like an actual burger, this soup is actually named after ground beef, which is sometimes referred to as “hamburger” in certain parts of the United States Here, it’s combined with any mix of vegetables you like or have on hand, making it an ideal one-pot meal to use up odds and ends from both your crisper and freezer The key to unlocking a speedy, fully loaded soup is using frozen, pre-chopped vegetables — just be sure not to thaw them before adding to the broth so they don’t lose their bite

A complex and colorful chickpea stew, this is rich with vegetables, olive oil and Parmesan cheese You can vary the vegetables to use what you’ve got Here, I keep to the basics, adding carrots for sweetness, fennel or celery for depth, cherry tomatoes for looks

Ever followed a restaurant on social media, found yourself drooling over everything they posted, and then realized you’re too far away to place an order?

Whether served on top of a bowl of rice or with chewy udon noodles, thinly shaved beef cooked with onions in a sweet-savory dashi broth is classic, warming Japanese comfort food that can be made in minutes once your pantry is stocked with a few simple Japanese staples.

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You may have once struggled with dry or greasy breads reeking of burned or raw garlic, but it's time to put that behind you This is a versatile recipe, as readily made with thin baguettes, as it is with rustic sourdoughs and airy Italian loaves Cutting the bread like a Hasselback potato keeps the butter from seeping out and allows the garlic to infuse the bread with its flavor without scorching

This is not your average broccoli soup Instead of merely boiling the broccoli to cook it, here, the florets are seared until deeply browned on one side while remaining bright green on the other This gives the soup a layer of caramelized flavor while also preserving the fresh green taste of the broccoli itself

This recipe is a promise of warmth on those cool autumn nights Habanero chiles and peanuts both feature heavily in Nigerian cuisine, and this soup is an adaptation of a long-simmered stew common to much of West Africa Don’t be afraid of a chile with seeds: The fragrant oils from these peppers are worth every bite

Sweet, savory, and full of flavor, this easy weeknight noodle soup takes a cue from the warmly comforting northern Thai dish khao soi, with a curry-spiced coconut broth and toppings that offer crunch and contrast First, the butternut squash is simmered in the fragrant broth until very tender Then the squash is mashed, becoming one with the coconut milk before stock and sweet and savory seasonings are added (to keep the soup vegetarian, use soy sauce instead of fish sauce and use vegan curry paste)

Like any good chopped salad, the lettuce here is in equal balance with the other ingredients, making this a great choice for those who are less than enthusiastic about leafy greens Creamy feta and avocado mingle with briny olives and capers while cucumbers and finely chopped romaine provide crunch Use this recipe as a template for making the most of ingredients you have on hand; radishes, cherry tomatoes or diced onion would all be welcome here

Raw zucchini deserves to be a summer salad staple With just time and salt, sliced zucchini softens into tender bites that absorb any dressing that graces them This easy salad pairs thinly sliced zucchini coins with sweet, juicy, ripe peaches in a loose, creamy, lime-forward dressing

This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick Make this the morning you plan to serve it and let it marinate at room temperature all day long