LIQUID GOLD

Soup: good for the soul...and the body! From hydration to nutrients, these sparkling bowls serve so much healthiness. Cozy, delish vibes, ahead.

- BECCA MILLER

In need of a serious dose of comfort? That trusty batch of chicken noodle has your back. Each soothing sip serves top-notch nutrition and enables you to fuel up on liquids. "Soups deliver hydration, along with key nutrients such as sodium, potassium, magnesium, and other minerals," says Cara Harbstreet, RD, coauthor of The Healing Soup Cookbook. That's why the WH pros took to the kitchen to ladle up stunning soups-all filled to the brim with powerhouse ingredients, starting with the best brothy bases.

TAKE STOCK 

THIS SOUP STARTER TASTES SO GOOD, IT'S WORTH SLURPING STRAIGHT OUT OF A MUG.

1. Arrange oven rack to highest position and heat broiler to high. Lightly oil a rimmed baking sheet.

2. Trim root and stem ends from onions, then halve each onion horizontally through equator; peel and place on baking sheet, larger cutsides up. Add drained tomatoes and brush onions and tomatoes with 1 Tbsp oil. Broil until tops are nicely charred, tossing halfway through, 18 to 22 min. total. Let cool slightly; using 2 forks, break apart tomatoes.

3. Meanwhile, heat remaining 1 Tbsp oil in large Dutch oven on medium. Add carrots, parsnip, and 1 tsp salt; cook, stirring occasionally, until parsnips just begin to caramelize, 8 to 10 min.

4. Add celery, bell pepper, garlic, peppercorns, and fennel seeds; cook, stirring occasionally, 4 min. Stir in 16 cups water and vinegar, then shiitakes and bay leaves. Transfer broiled vegetables and any juices to pot and bring to a boil. Reduce heat and simmer until reduced by nearly half, 1 to 12 hours.

5. Add parsley, nutritional yeast, and kombu; simmer 15 min. Strain through a large colander, then through a fine-mesh sieve.

The DL on Collagen