Eating soup during the summer season is surprisingly refreshing with these low-calorie, high-fiber recipes.
Made with seasonalproduce high in water contentlike zucchini and tomatoes, these soups will help you feel nicely hydrated.
Top with a dollop of pesto and/or a sprinkling of Parmesan cheese.
Photo: Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Clairen Spollen
Serve it with slices of whole-wheat bread or a side salad for a complete and satisfying lunch or dinner.
Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC.
Top this family-friendly soup with all of your favorite taco garnishes.
Eva Kolenko
Serve with a side salad or crusty bread for dipping.
Cabbage & White Bean Soup
This cabbage and white bean soup is easy and flavorful.
Avoid browning the leeks and garlic, as it can make the soup bitter.
Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine Keely
If you want to make this soup vegan, use vegan-friendly pesto and omit the Parmesan rind.
Serve with a salad or a grilled cheese for dunking.
Blackened jalapenos, fire-roasted tomatoes and smoked paprika give it plenty of flavor.
Use a soup with tomato pieces for a heartier texture.
Look for a brand that’s low- or reduced-sodium, with no more than 450 mg sodium per serving.
Spices like cumin, coriander and smoked paprika bring a bold flavor that’s balanced by fresh lime juice.
Black Bean Soup
This is a zippy Southwestern-flavored black bean soup.
We make it with canned beans so it comes together in minutes.
If you have leftovers, pack them up in individual serving containers for lunch the next day.
Kristin Teig
Photographer: Jen Causey, Prop Stylist: Claire Spollen, Food Stylist: Ali Ramee
Photographer: Jen Causey, Prop Stylist: Claire Spollen, Food Stylist: Ali Ramee
Photographer: Jen Causey; Food Stylist: Ali Ramee; Prop Stylist: Claire Spollen
Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Clairen Spollen
Photographer: Brie Goldman Food Stylist: Charlie Worthington
Photographer: Jennifer Causey, Food stylist: Ruth Blackburn
