12 Vegan Soup Recipes That Are Packed With Flavor

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If you crave vibrant flavors and nutritious meals, you’ll love these 12 vegan soup recipes. Enjoy the creamy goodness of Tomato Basil Soup, or plunge into the spicy depth of Coconut Curry Soup. Roasted Butternut Squash provides a comforting touch, while Hearty Lentil Vegetable Soup packs in protein. Curried Carrot and Ginger Soup is a warming delight, and Creamy Mushroom and Wild Rice Soup adds earthy richness. Each recipe is designed to wow your taste buds and nourish your body—there’s plenty more to inspire your cooking!

Creamy Tomato Basil Soup

Creamy Tomato Basil Soup is a delightful and comforting dish that’s perfect for any occasion. Its rich and creamy texture paired with the fresher taste of basil creates a wonderful balance of flavors. This vegan version uses plant-based ingredients to achieve a creaminess that rivals traditional recipes while staying completely dairy-free. The combination of ripe tomatoes, aromatic herbs, and cashews lends depth to this comforting bowl of goodness.

This soup isn’t only delicious but also highly nutritious. Tomatoes are known for their rich antioxidants, particularly lycopene, which is great for heart health. When combined with the fresh taste of basil, garlic, and onion, this creamy tomato basil soup becomes a meal that warms both the body and soul.

Whether served as a starter or as a main dish with a side of crusty bread, this recipe is sure to become a family favorite.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 3 cups vegetable broth
• 1 cup raw cashews, soaked in water for 4 hours
• 1/2 cup fresh basil leaves, packed
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Stir in the crushed tomatoes and vegetable broth, and bring to a simmer. Reduce the heat and let it cook for 15 minutes.

While the soup simmers, drain the soaked cashews and combine them with the fresh basil, balsamic vinegar, a pinch of salt, and about a cup of the tomato soup mixture in a blender. Blend until smooth and creamy. Pour the blended mixture back into the pot, stir well, and heat through for another 5 minutes. Adjust seasoning with salt and pepper before serving.

To enhance the flavor of your creamy tomato basil soup, consider roasting your tomatoes and garlic beforehand for added depth. You can also add a pinch of red pepper flakes for a little heat or top the soup with a drizzle of olive oil and a sprinkle of nutritional yeast for a cheesy flavor.

This soup also keeps well, so feel free to make a larger batch and store leftovers in the fridge or freezer for quick meals later.

Spicy Coconut Curry Soup

Spicy Coconut Curry Soup is a vibrant and hearty dish that captures the essence of both comfort and bold flavors. This vegan-friendly soup combines the creaminess of coconut milk with a delightful array of spices and fresh vegetables, making it a perfect meal for chilly days or when you’re looking for something light yet satisfying.

With its warm and inviting flavors, this soup is an excellent way to introduce new ingredients and spices to your kitchen repertoire. The beauty of this recipe lies in its versatility. You can easily tailor the spiciness to your liking by adjusting the amount of chili or curry paste used.

Add some of your favorite vegetables, such as spinach, bell peppers, or sweet potatoes, to make the soup even more nutritious. This Spicy Coconut Curry Soup isn’t only comforting and easy to make, but also a great dish for impressing guests at dinner parties or cozy gatherings.

Ingredients:

• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons red curry paste
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon soy sauce or tamari
• 1 teaspoon lime juice
• 1 cup cherry tomatoes, halved
• 1 cup green beans, trimmed
• 1 cup chickpeas, drained and rinsed
• Fresh cilantro, for garnish
• Salt and pepper, to taste

In a large pot, heat the coconut oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté until the onion becomes translucent. Stir in the red curry paste, cooking for another minute until fragrant.

Pour in the vegetable broth and coconut milk, then bring the mixture to a simmer. Add in the soy sauce, lime juice, cherry tomatoes, green beans, and chickpeas, cooking for about 15-20 minutes until the vegetables are tender. Adjust the seasoning with salt and pepper to taste.

For a richer flavor, consider allowing the soup to sit for a few minutes after cooking; this can help the flavors meld together beautifully. If you prefer a thicker soup, you can blend a portion of it with an immersion blender.

Additionally, serving the soup with a side of crusty bread or over a bed of rice can make it even more satisfying. Don’t forget to garnish with fresh cilantro before serving for an extra burst of flavor!

Roasted Butternut Squash Soup

Roasted butternut squash soup is a soothing and nutritious dish that encapsulates the essence of fall. The sweet, nutty flavor of the roasted squash pairs beautifully with savory spices, creating a comforting blend perfect for chilly evenings.

This vegan soup isn’t only easy to prepare, but it’s also packed with vitamins and minerals, making it a delightful choice for anyone looking to indulge in a healthy meal.

Using simple, wholesome ingredients means you can whip up this delicious soup in no time. The roasting process enhances the flavor profile of the butternut squash, allowing it to caramelize and develop a rich taste that contrasts beautifully with creamy coconut milk. Serve it warm with a crusty bread on the side for a truly satisfying experience.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish (optional)

Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, then spread on a baking sheet. Roast for about 25-30 minutes or until the squash is tender and caramelized.

In a large pot, sauté the onion and garlic over medium heat until they’re translucent. Stir in the roasted butternut squash, cumin, and chili powder. Add the vegetable broth and coconut milk, then bring the mixture to a boil before reducing the heat to low.

Let it simmer for 10-15 minutes, then use an immersion blender to puree the soup to your desired consistency.

For a more robust flavor, consider adding a splash of apple cider or a pinch of nutmeg while cooking. If you want a bit of heat, try including a diced jalapeño or a dash of cayenne pepper along with the spices. Additionally, you can experiment with different garnishes, such as a swirl of coconut cream or toasted pumpkin seeds, to add texture and enhance the presentation of your soup.

Hearty Lentil Vegetable Soup

Hearty lentil vegetable soup is a comforting and nutritious dish that’s perfect for chilly days or when you’re in need of some wholesome goodness. Packed with protein, fiber, and an array of vitamins from the vegetables, this soup isn’t only filling but also easy to customize based on what you have in your pantry. The combination of hearty lentils, fresh produce, and aromatic herbs creates a delightful flavor profile that warms the soul.

Making this soup is also incredibly straightforward. With minimal preparation time and a short cooking duration, you can have a delicious meal on the table in no time. Whether you serve it alongside crusty bread or on its own, this hearty lentil vegetable soup is bound to become a staple in your meal rotation.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 can (14.5 ounces) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, sautéing until the vegetables are soft, about 5-7 minutes. Stir in the garlic and bell pepper, cooking for an additional minute before adding the zucchini, lentils, diced tomatoes, vegetable broth, thyme, and oregano.

Bring the soup to a boil, reduce heat, and let it simmer for about 30-35 minutes, or until the lentils are tender. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

To enhance the flavor of your soup, consider adding a splash of lemon juice just before serving for a brighter taste. You can also experiment with different vegetables according to the season or your personal preference; leafy greens such as spinach or kale can be added in the last few minutes of cooking.

For added richness, blend a portion of the soup for a creamier texture or serve it with a dollop of vegan yogurt. Enjoy every spoonful of this hearty and satisfying lentil vegetable soup!

Curried Carrot and Ginger Soup

Curried Carrot and Ginger Soup is a wonderfully vibrant and flavorful dish that warms the soul and tantalizes the taste buds. Combining the earthiness of carrots with the warming spice of curry and the zing of fresh ginger, this soup isn’t only delicious but also packed with nutrients.

Ideal for a chilly day or as a light starter for a gathering, it can be easily whipped up using simple ingredients. The preparation of this soup is straightforward, making it perfect for both seasoned cooks and beginners alike. A few basic steps involving sautéing, simmering, and blending will transform your ingredients into a silky, creamy soup that’s both satisfying and nourishing.

Serve it with a sprinkle of fresh herbs or a drizzle of coconut milk for an extra touch of flavor.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon curry powder
• 1 pound carrots, peeled and chopped
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until it becomes translucent. Stir in the garlic, ginger, and curry powder, cooking for another minute until fragrant.

Add the chopped carrots and vegetable broth, bringing the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes, until the carrots are tender. Remove from heat, then stir in the coconut milk before blending the soup until smooth. Season with salt and pepper, and serve hot, garnished with fresh cilantro if desired.

For an enhanced flavor profile, consider roasting the carrots before adding them to the soup, as this adds a delicious caramelization. Also, feel free to adjust the level of curry used according to your spice preference; you can add a pinch of cayenne pepper or a dash of chili powder for an extra kick.

Pair this soup with crusty bread or a fresh salad for a complete meal that will leave you feeling satisfied.

Zesty Black Bean Soup

Zesty black bean soup is a deliciously vibrant dish that brings a burst of flavor to your table. This hearty soup not only provides a satisfying meal but also packs a nutritional punch with its abundance of protein and fiber from the black beans. Perfect for a cozy dinner or a quick lunch, this recipe is easy to prepare and can be enjoyed by vegans and non-vegans alike.

Incorporating zesty lime juice and fresh herbs, this black bean soup has a revitalizing twist that enhances the earthy flavors of the beans. It’s also highly versatile—feel free to modify it by adding your favorite vegetables or adjusting the spices to suit your palate. Served with crusty bread or a side of avocado, this soup is sure to become a new favorite in your recipe collection.

Ingredients:

• 2 cans (15 oz each) black beans, rinsed and drained
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 carrots, diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes with green chilies
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Salt and pepper to taste
• Olive oil (for sautéing)

In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion, garlic, red bell pepper, and carrots, sautéing until the vegetables are tender, about 5-7 minutes. Stir in the cumin and chili powder, cooking for an additional minute until the spices are fragrant.

Next, add the rinsed black beans, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and let simmer for about 20 minutes, allowing the flavors to meld. Finally, stir in the lime juice, and season with salt and pepper to taste.

For added depth of flavor, consider letting the soup chill in the fridge for a few hours or overnight before serving; this allows the spices to deepen and become more pronounced. You can also blend a portion of the soup for a creamier texture or top each bowl with avocado slices, tortilla strips, or a dollop of vegan sour cream.

Thai Peanut Soup

Thai Peanut Soup is a delightful and creamy vegan dish that brings together the rich flavors of Thai cuisine in a warm, comforting bowl. The combination of coconut milk, peanut butter, and aromatic spices creates a luscious base that perfectly complements the fresh vegetables and herbs.

Whether you’re looking to warm up on a chilly evening or impress your guests with a unique meal, this soup is sure to satisfy.

This vibrant soup not only tantalizes your taste buds but also provides a nourishing meal that’s bursting with protein and healthy fats. The addition of lime juice and fresh cilantro adds an invigorating zing, making every spoonful a delicious explosion of flavor.

Perfectly paired with crusty bread or served alongside a simple salad, this Thai Peanut Soup is a versatile and wholesome option for any occasion.

• 1 tablespoon coconut oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 carrots, sliced
• 1 red bell pepper, diced
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1/3 cup peanut butter
• 2 tablespoons soy sauce or tamari
• 2 tablespoons lime juice
• 1 teaspoon curry powder
• 1 teaspoon red pepper flakes (optional)
• Fresh cilantro, for garnish
• Peanuts, for garnish

Heat the coconut oil in a large pot over medium heat. Add the diced onion, minced garlic, and grated ginger, sautéing until the onion is translucent.

Stir in the sliced carrots and diced red bell pepper, cooking for an additional few minutes until they begin to soften. Pour in the vegetable broth and coconut milk, then stir in the peanut butter, soy sauce, lime juice, curry powder, and red pepper flakes, if using.

Let the soup simmer for 15-20 minutes, allowing the flavors to meld together. Serve hot, garnished with fresh cilantro and crushed peanuts.

When preparing Thai Peanut Soup, feel free to customize it by adding your favorite vegetables or even some tofu for extra protein.

Adjust the level of spice according to your preference by increasing or decreasing the red pepper flakes. This soup can also be easily made ahead of time and reheated, making it a convenient option for busy weeknights.

For an added kick, serve with lime wedges on the side for a zesty finish.

Miso and Tofu Soup

Miso and Tofu Soup is a delightful and nourishing dish that combines the umami flavor of miso paste with the soft texture of tofu. This soup isn’t only vegan but also incredibly versatile, allowing you to add seasonal vegetables to enhance its nutritional value and taste.

It’s perfect for a calming meal on a chilly day or as a light starter for any gathering. The beauty of this soup lies in its simplicity and the ease of preparation.

Miso, a fermented soybean paste, adds depth to the broth while bringing probiotic benefits. Tofu provides a protein-rich component, making the soup satisfying without the need for animal products. Whether served as a quick lunch or a comforting dinner option, Miso and Tofu Soup is sure to become a favorite in your vegan recipe collection.

• 4 cups vegetable broth
• 3 tablespoons miso paste (white or yellow)
• 1 block (14 oz) firm tofu, drained and cubed
• 2 green onions, finely chopped
• 1 cup seaweed (wakame or nori)
• 1 cup mushrooms (shiitake or button), sliced
• 1 cup baby spinach or bok choy
• 1 tablespoon sesame oil
• Optional: 1 teaspoon soy sauce for added flavor

Start by heating the vegetable broth in a pot over medium heat. Once the broth is warm, whisk in the miso paste until it’s fully dissolved. Add the cubed tofu, chopped green onions, sliced mushrooms, and seaweed to the broth.

Simmer for about 5-7 minutes until the mushrooms are tender. Stir in the spinach or bok choy and sesame oil, letting it simmer for an additional 2 minutes before removing from heat.

For best results, always use fresh ingredients, especially the tofu and vegetables, to enhance the flavors of your soup. If you’re looking for a more substantial meal, consider adding noodles or grains like quinoa or rice.

Additionally, miso can vary in saltiness, so adjust the seasoning according to your taste preference. Lastly, keep in mind that miso shouldn’t be boiled for long, as high heat can kill the beneficial probiotics, so add it after the soup has reached the desired temperature.

Creamy Mushroom and Wild Rice Soup

Creamy Mushroom and Wild Rice Soup is a comforting and hearty dish that brings together the earthy flavors of mushrooms and the nutty richness of wild rice. This vegan soup isn’t only delicious but also nutrient-dense, making it an excellent choice for a cozy dinner or lunch.

The creaminess comes from the incorporation of coconut milk or cashew cream, making it indulgent without any dairy, while the addition of various herbs and spices elevates the overall flavor profile.

To prepare this soup, you’ll need both fresh and dried mushrooms, which will deepen the umami notes. The wild rice adds a wonderful texture and heartiness to the soup, perfect for those chilly days when you want something warm and inviting.

Pair this soup with a slice of crusty bread or a fresh salad for a complete meal that will satisfy your taste buds and nourish your body.

• 1 cup wild rice, rinsed and drained
• 8 ounces fresh mushrooms (cremini, shiitake, or button), sliced
• 1/2 cup dried mushrooms (such as porcini), soaked and chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (13.5 ounces) coconut milk
• 2 tablespoons olive oil
• 2 teaspoons dried thyme
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• Fresh parsley for garnish

In a large pot, heat olive oil over medium heat, then add the diced onion and cook until translucent. Add the garlic and fresh mushrooms, cooking until browned.

Stir in the dried mushrooms, wild rice, vegetable broth, thyme, salt, and pepper, bringing the mixture to a boil. Once boiling, reduce the heat to low and simmer for about 40-45 minutes, or until the wild rice is tender.

Stir in the coconut milk, letting it heat through before serving. Garnish with fresh parsley and enjoy!

For a variation, feel free to incorporate other vegetables like carrots, celery, or spinach for added nutrition and color.

You can also adjust the creaminess level by adding more or less coconut milk based on your preferences. If you want to enhance the flavor even further, consider adding a splash of lemon juice or a dash of nutmeg just before serving for an extra depth of flavor.

This soup is easy to customize to suit your taste while still staying vegan!

Italian Potato and Kale Soup

Italian Potato and Kale Soup is a delightful and hearty dish that combines the earthy flavors of potatoes and kale with aromatic herbs and spices. It’s perfect for warming up on a chilly day or serving as a nutritious addition to any meal. This soup isn’t only vegan but also packed with vitamins and minerals, thanks to the nutritious greens and the comforting starch of the potatoes.

Creating this soup is a great way to enjoy a delicious meal while providing your body with essential nutrients. The combination of garlic, onion, and vegetable broth creates a rich and flavorful base, while the addition of kale adds a lovely texture and vibrant color. This Italian-inspired dish is simple to prepare and can easily be adjusted according to your taste preferences or seasonal vegetable availability.

Ingredients:

• 3 medium potatoes, peeled and diced
• 2 cups kale, stems removed and chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: Nutritional yeast for added flavor

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent. Stir in the diced potatoes and cook for a few more minutes before adding the vegetable broth, dried thyme, and oregano.

Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes. Finally, stir in the chopped kale and cook for an additional 5 minutes until the kale is wilted and tender. Season with salt and pepper to taste before serving.

To enhance the flavor of your Italian Potato and Kale Soup, consider adding a splash of lemon juice or a sprinkle of red pepper flakes for a bit of heat. If you want to make the soup heartier, you can also add cannellini beans or other legumes for protein.

This soup can be easily stored in the refrigerator for leftovers, and the flavors tend to develop even more as it sits, making it a perfect dish for meal prep or batch cooking. Enjoy!

Moroccan Spiced Chickpea Soup

Moroccan Spiced Chickpea Soup is a delightful, flavorful dish that brings the warm spices of North Africa into your kitchen. This vegan soup isn’t only hearty and filling but also packed with protein and nutrients, making it a perfect meal for any time of the year. The combination of spices like cumin, coriander, and cinnamon, along with the freshness of herbs like cilantro, creates a rich and aromatic experience that will transport your taste buds.

Chickpeas serve as the star of this dish, contributing a creamy texture that complements the broth beautifully. This soup is ideal for a cozy night in or as an impressive starter for a dinner party. It’s easy to prepare and can be made in large batches, perfect for meal prepping or feeding a crowd. Pair it with crusty bread or a side salad for a complete, satisfying meal.

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 red bell pepper, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 2 cups fresh spinach or kale, chopped
• 2 tbsp olive oil
• Fresh cilantro, for garnish

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and red bell pepper, sautéing until the vegetables are soft, about 5-7 minutes. Stir in the garlic, cumin, coriander, cinnamon, and smoked paprika, cooking for another minute until fragrant.

Add the diced tomatoes and chickpeas, followed by the vegetable broth. Bring to a boil, then reduce the heat and let simmer for 15-20 minutes. In the last few minutes of cooking, stir in the chopped spinach or kale until just wilted. Adjust seasoning with salt and pepper, and serve hot, garnished with fresh cilantro.

When cooking Moroccan Spiced Chickpea Soup, feel free to customize the recipe to suit your taste preferences. You can experiment with different vegetables such as zucchini or sweet potatoes, or try adding a touch of heat with some chili powder or red pepper flakes.

Additionally, this soup can be stored in the refrigerator for up to four days or frozen for longer storage, making it a great option for meal prep. Enjoy the warmth and richness of this hearty soup as a cozy comfort food whenever you need it!

Smoky Paprika and Corn Chowder

If you’re looking for a comforting and flavorful vegan soup to warm you up on a chilly day, Smoky Paprika and Corn Chowder is the perfect choice. This creamy, dreamy chowder combines the sweetness of corn with the depth of smoky paprika and the richness of a coconut milk base, creating a satisfying dish that’s both nourishing and indulgent.

Whether served as a quick weeknight dinner or a hearty starter for a gathering, this soup is sure to impress.

To make this chowder, you’ll only need a handful of ingredients that come together quickly. You can easily customize the recipe to suit your taste by adding extra vegetables or spices if you desire. With its vibrant flavors and appealing texture, this dish not only delights the palate but also brings a burst of color to your dining table.

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 4 cups vegetable broth
• 3 cups fresh or frozen corn (about 4 cups kernels)
• 1 can (13.5 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

In a large pot over medium heat, add the olive oil, then sauté the onion and garlic until they become translucent, about 3-4 minutes. Add the red bell pepper, smoked paprika, and cumin, stirring for another minute until fragrant.

Pour in the vegetable broth and corn, bringing the mixture to a gentle boil. Reduce the heat and let it simmer for about 15 minutes. Finally, stir in the coconut milk, season with salt and pepper to taste, and let it heat through before serving.

For an extra creamy texture, you can blend a portion of the chowder using an immersion blender, or blend it in batches in a countertop blender. If you want to enhance the smokiness, consider adding a few dashes of liquid smoke to the soup before serving.

This chowder pairs wonderfully with crusty bread or a fresh garden salad, making it a versatile dish that’s perfect for any occasion.