recipe roundup

35 Easy Soup Recipes with Few Ingredients

Lentil Potato Soup

White Chicken Chili

Hearty Easy 3 Ingredient Chili

Ingredient Chicken Tortilla Soup

Cream of Broccoli Soup

Min Homemade Egg Drop Soup

Vegetable Miso Soup

3-Ingredient French Onion Soup

Rotisserie Chicken Noodle Soup

Bean Soup

Homestyle Vegetable Soup

Budget-Friendly Soup

Easy Broccoli Cheese Soup

Pumpkin Soup

Soup

Butternut Squash Soup

Ground Beef Soup

Thai Red Chicken Soup

Spicy Southwest Pumpkin Soup

Sweet Potato Soup

Tomato Soup

Black Bean Sweet Potato Chili

Old-Fashioned Vegetable Beef Soup

7-Ingredient Tortellini Soup

Creamy Ham and Potato Soup

Coconut Curry Seafood Soup

Quick & Easy Black Bean Soup

Tuscan Style Chicken Soup

Creamy Sweet Potato Carrot Soup

Loaded Baked Potato Soup

Lentil Soup with Bacon & Root Vegetables

Ingredient Easy Potato Soup

Cabbage Soup

Ingredient Taco Soup

Easy Green Pea Soup

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These doughnuts are leavened with baking powder rather than yeast, so they’re more like crunchy-shelled cake donuts rather than puffy malasadas. Serve them when they&#x27;re hot and fresh. 

Sheldon Simeon&#8217;s Andagi Are Two-Bite Doughnut Perfection

white sugar

eggs

milk

vanilla extract

flour

baking powder

salt

The Kitchn

Sheldon Simeon

Step 1

In a large bowl, whisk together sugar, eggs, milk, and vanilla extract. In a separate bowl sift flour, baking powder, and salt together. Add dry ingredients to egg mixture. Stir until dry ingredients are moistened and smooth. Do not over-mix.

Step 2

Prepare a wire rack or line a baking sheet with paper towels. Fill a large, heavy-bottomed pot or Dutch oven with at least 2 inches of oil, making sure to leave a few inches of clearance from the top of the pot. Heat over medium-high heat until the oil reaches 350°F (use a thermometer), adjusting the heat as needed to maintain temperature.

Step 3

Drop teaspoonfuls of dough into the hot oil.  Fry doughnuts in batches, making sure there is plenty of room for them to move in the oil, until golden-brown and crispy, 4 to 5 minutes.  Transfer the andagi to a wire rack or a paper-towel lined plate and let cool slightly before serving.

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