Recently I simmered a version of my turkey soup with beans and greens, substituting chickpeas for the white beans and lime for the lemon, and it warmed me head to toe. This week, New York Times Cooking has two new and gloriously easy soup recipes. Kay Chun brought us a lemony leek and fish soup with orzo (above), inspired by a Greek avgolemono. This simple soup, from the Amazigh, or Berber, community in North Africa, combines pearl barley with tomatoes, sweet paprika and thyme. The same can be said for Jocelyn Ramirez’s garlicky, cumin-laced sopa de fideo, a Mexican noodle soup that’s perfect for any chilly weeknight.

Source: The North Africa Journal March 14, 2023 00:49 UTC