Chickpeas are used as the base for this creamy (though cream-free) soup, which is flavored with the Indian spice blend garam masala and prepared by first pureeing it, then simmering it, to save time.

A fragrant twist on classic chicken soup This Indian-inspired chicken soup takes everything you love about a comforting bowl of chicken soup and elevates it with bold spices, creamy coconut milk, and ...

1.Wash the lentils thoroughly and drain. 2.Combine the lentils and 2 cups water into the pressure cooker. 3.Blend the lentils using a hand blender until smooth. 4.Heat the oil in a deep non stick ...

Every week on the Good Food blog, we celebrate Meatless Monday by sharing a vegetarian recipe from our archives. Amelia Saltsman, author of The Santa Monica Farmers’ Market Cookbook, first shared this ...

Makes 4 to 6 servings This easy vegetarian soup is surprisingly full-flavored and accessible. Aside from potatoes, there are no special vegetables required, just onion, carrot and celery, and it's… ...

2 liters water 1 can coconut cream (400 ml) Salt A handful of chopped cilantro, for serving ½ lemon Mulligatawny (credit: DROR EINAV) Preparation 1. Heat olive oil in a pot. Sauté the onion ...

1. In a soup pot over medium heat, heat the olive oil. Add the bay leaf. Cook, stirring, for 10 seconds. Add the jalapeno and cook, stirring, for 20 seconds more. 2.

Maya Kaimal Inspired Soups, 17.6 ounces, $4.99 at Whole Foods, mayakaimal.com. Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest.