January is National Soup Month! What will you be slurping in the new year?
Desert DigestFood & Drink6 Soups to Try This Fall
Leah LeMoineSeptember 16, 2021
Soup’s on! Order extra bread, chips or pita to dunk in these scratch-made slurries that smack of autumn in the Valley. Pozole Rojo Regulars at Arcadia’s CRUjiente Tacos impatiently await the autumnal return of chef Rich Hinojosa’s legendary pozole ($9). It’s rich with pork, red chile and hominy. crutacos.com Matzo Ball Soup Feeling a cold coming on? Fill your prescription for Jewish penicillin ($3/cup, $5/bowl) at Miracle Mile Deli in CenPho. miraclemiledeli.com Broccoli, Spinach &...
Every Tuesday and Wednesday after 3 p.m., Whyld Ass Grill owner Keith Wyatt sets several quarts of soup outside the door of his vegan restaurant in Phoenix for anyone to take. It’s a gesture of gastronomic goodwill from someone who knows what it’s like to struggle. Wyatt had barely reopened after recovering from flooding when he shuttered amid coronavirus concerns. Since the pandemic, he’s had to lay off 85 percent of the staff at his...
The Vietnamese soup varies in flavor from place to place — here are four delicious restaurants around the Valley to satisfy your pho fix.
RecipesRecipe Friday: Kabocha Squash Soup
Marilyn HawkesOctober 19, 2017
According to Bradley, who is trained in Chinese nutritional therapy, soup is a good way to nourish the body and warm up the digestive system. “I was raised to think that there’s nothing better for you than a big, cold, raw salad and a big, cold smoothie, but in Chinese theory, cold foods impair digestion,” she says.
If you’ve never heard of kabocha squash, you’re not alone. It’s also known as Japanese squash and is available at most local grocery stores. “Kabocha is unique because you can eat the skin, so you don’t have to peel it,” Bradley says. “You scoop out the seeds and cook as is, throw in the blender and you have a nice soup within about 30 minutes.”