Serves 6 to 8 • Prep Time: 20 minutes • Cook Time: 37 minutes

Soups are always great to have on hand for weeknight suppers. Just take the container out of the freezer the night before, and it’ll be ready to heat and eat when you get home. Add a cheese plate and some crusty bread for an elegant upgrade.

Easy Vegan For a hearty, flavorful vegetarian option, swap in finely chopped mushrooms for the chorizo (the prep and cook times stay the same) and vegetable broth for the chicken stock.

1 tablespoon olive oil
1 red onion, finely chopped
9 ounces fresh chorizo, casing removed and filling chopped
1 pound carrots, peeled and cut into small pieces
1 pound sweet potatoes, peeled and cut into small pieces
3 celery stalks, cut into small pieces 1–2 teaspoons red pepper flakes
1–2 teaspoons red pepper flakes
1 teaspoon cumin seed
1⁄2 teaspoon ground coriander 1⁄2 teaspoon turmeric
2 cups chopped fresh tomatoes 1 quart chicken stock
Salt and freshly ground pepper to taste
1 ounce fresh cilantro, chopped
1 (14-ounce) can chickpeas, drained 1 lime, for squeezing

1. In a large pan, heat oil and add onion and chorizo. Sauté gently 5 minutes, then add carrots, sweet potatoes and celery. Cook 10 more minutes, stirring occasionally. add all spices and cook 2 minutes, then add tomatoes and stock. Season generously with salt and pepper, bring to a boil, and simmer 20 minutes, or until the vegetables are tender.

2. Transfer about 4 ladlefuls of soup to a blender and add half the cilantro and chickpeas. Puree the soup until smooth, then pour back into the pan with the remaining cilantro, chickpeas and a good squeeze of lime. Stir together and taste for seasoning, adding more salt, pepper and/or lime as needed. Divide into deep soup bowls and serve hot, or package and store as directed in “Freezer Facts 101”.