Lasagna Soup

Yield: 4-6 servings

1 onion, diced

2 carrots, diced

2 celery stalks, diced

2 tbsp olive oil

1 tsp oregano

1 tsp basil

1 tsp parsley

1 tsp thyme

1 tsp red pepper flakes

8 cloves garlic, finely chopped

1 lb ground beef (or Italian sausage, or both)

3 tbsp tomato paste

1/2 cup dry red wine

1 can San Marzano tomatoes or 24 oz marinara

6-8 cups beef broth

1 parmesan rind

2 bay leaves

1–2 fresh parsley stems or basil stems

1/2 cup whipping cream

1/2 lbs lasagna noodles, broken into bite-sized pieces

handful of freshly torn basil

salt and pepper, to taste

Ricotta Mixture:

1 cup ricotta

1/2 cup freshly grated Parmesan

1 cup shredded mozzarella

1/4 cup fresh parsley, chopped

pinch of nutmeg

lemon zest

salt and black pepper, to taste

1. In a food processor, pulse onion, carrot, and celery until very fine.

2. In a large soup pot, heat oil over medium heat. Add the onion, carrots, celery mixture and cook, stirring often, until the veggies start to soften.

3. Season with salt, pepper, oregano, basil, parsley, thyme, and red pepper flakes.

4. Add the garlic and cook for another 30 seconds.

5. Clear a center in the pot and add the ground beef (and sausage, if using). Season with more salt and pepper, and cook until browned, breaking it up as it cooks, about 5-7 minutes.

6. Stir in the tomato paste and cook for another 1-2 minutes to caramelize it slightly.

7. Add the wine, marinara, broth, parmesan, bay leaves, and herb stems. Bring to a gentle boil.

8. Add in lasagna pieces, reduce heat, and simmer for about 10 minutes, or until al dente, stirring occasionally.

9. While noodles are cooking, in a medium mixing bowl, combine the ricotta, parmesan, mozzarella, parsley, salt, and pepper. Stir until incorporated.

10. Once your noodles are done, turn off heat. Add whipping cream and fresh basil. Add in a few dollops of the ricotta mixture, saving some for topping. Stir to combine and taste for seasonings.

https://www.instagram.com/reel/DO7C3KykhpC/ https://www.instagram.com/reel/DCNIgRis9MC/?hl=en

Pasta e Fagioli

Yield: 4-6 servings

2 tbsp olive oil

1 onion, diced

2 carrots, diced

2 celery stalks, diced

8 cloves garlic, finely chopped

1 tsp oregano

1 tsp thyme

1 tsp red pepper flakes

salt and pepper, to taste

1 lb ground beef

2 tbsp tomato paste

6 cups beef broth

24 oz marinara

1 can white beans, drained and rinsed

1 bay leaf

1 parmesan rind

1 cup ditalini pasta

2 cups kale leaves, ribs removed, finely chopped

juice from 1/2 lemon

1. In a large soup pot, heat oil over medium heat. Add the onion, carrots, celery and cook, stirring often, until the veggies start to soften.

2. Season with salt, pepper, oregano, thyme, and red pepper flakes.

3. Add the garlic and cook for another 30 seconds.

4. Clear a center in the pot and add the ground beef. Season with more salt and pepper, and cook until browned, breaking it up as it cooks, about 5-7 minutes.

5. Stir in the tomato paste and cook for another 1-2 minutes to caramelize it slightly.

6. Add the broth, marinara, beans, bay leaf, and parmesan rind. Stir everything together, bring to a boil, and then lower to a simmer for about 30 minutes, uncovered, stirring occasionally to develop the flavors.

7. After 30 minutes, add the ditalini pasta and cook for 8-10 minutes, until al dente.

8. Add the chopped kale and let cook for another 2 minutes.

9. Stir in fresh lemon juice to taste, adjusting seasoning with more salt and pepper if needed.

https://www.instagram.com/reel/DA7OzhKvxFh/?hl=en

Tortellini Soup

Yield: 6 servings

2 tbsp olive oil

1 onion, diced

2 carrots, small dice

2 celery stalks, small dice

6 cloves garlic, minced

1 tbsp Italian seasoning

1/2 cup sun-dried tomatoes, diced

6 cups vegetable stock

1 can diced tomatoes

2 tbsp tomato paste

1 can cannelloni beans, divided

1 package tortellini

seasonal greens, such as kale or spinach, roughly chopped

parmesan cheese (optional)

1. Heat oil in a large pot over medium heat. Add onion, carrot, celery, garlic, sun-dried tomatoes and Italian seasoning. Saute until the onions are translucent, approximately 5 minutes.

2. Add broth, tomatoes and tomato paste. Stir together until everything is incorporated. Bring to a boil, then reduce heat and let simmer for 10 minutes.

3. Place half the beans into a blender with 1/4 cup water. Blend until smooth. Add to soup.

4. Add remaining beans, tortellini, and greens. Simmer for 5 more minutes until greens have wilted and tortellini is cooked.

5. Serve immediately, topping with grated parmesan cheese.

https://plantyou.com/vegan-tortellini-soup/

Sausage, Beans, and Greens Soup

Servings: 4

1 tbsp olive oil

2 spicy or Italian sausages, casings removed, chopped

1 onion, chopped

2-3 carrots, chopped

1-2 bell peppers, chopped

4 cloves garlic, finely chopped

salt and pepper

1 tbsp thyme

1 tbsp rosemary

1/2 tsp red pepper flakes

4 cups chicken (or vegetable) stock

1 (14-oz) can diced tomatoes

1 large can cannellini beans, rinsed and drained

1 cup greens (eg spinach, kale, cabbage, chard)

optional: 1/4 cup grated Parmesan

1. In a large pot, heat oil over medium heat. Cook sausage, stirring occasionally, until browned, about 10 minutes. Transfer sausage to a plate.

2. Add onion, carrots, peppers, and garlic to pot. Season with salt and pepper. Cook, stirring frequently, until onions are tender, about 8 minutes.

3. Add thyme, rosemary, red pepper flakes, chicken stock, tomatoes, and cooked sausage. Bring to a boil, then reduce heat and simmer until flavours have melded, about 30 minutes.

4. Using a fork, coarsely mash half the beans. Add to pot along with remaining beans. Let simmer 10 minutes.

5. Divide spinach among bowls, then ladle soup over spinach. If using kale or cabbage, add to pot to let cook for a few minutes to soften.

6. Optional: Garnish soup with Parmesan cheese.

https://www.bonappetit.com/recipe/spicy-sausage-and-white-bean-soup

Hot and Sour Soup (authentic)

Servings: 2-3

2 dried shiitake mushrooms

2-3 pieces dried black fungus

3.5 oz pork, thinly sliced

2 tsp tamari

2 tsp cornstarch

5 oz silken tofu, thinly sliced

2 eggs, beaten

1/3 cup shredded carrot

1/2 tbsp minced ginger

4 cups chicken stock

2 tbsp cornstarch

2 tbsp water

2 tbsp tamari

1 tsp sugar

1 tsp salt, or to taste

1 tsp white peppercorn

3 tbsp Chinese black vinegar (or rice vinegar)

1 tsp sesame oil

garnish: cilantro and green onion

1. Soak the dried shitake mushrooms and black fungus for 4 hours until they are completely rehydrated. Slice them thinly.

2. Marinate pork with tamari and cornstarch. Let sit about 15 minutes.

3. In a small sauce bowl, combine 2 tbsp cornstarch and 2 tbsp water together. Mix it until no lumps remain, then add tamari, sugar, and salt. Stir until everything is well combined.

4. In another sauce bowl, combine ground white pepper and Chinese black vinegar. Mix it until the pepper is fully distributed.

5. In a wok, add ginger, sliced mushroom and black fungus, shredded carrot, and chicken stock. Stir to combine. Cover and bring to a boil.

6. Add the pork and stir for 10 seconds to keep meat from sticking together.

7. Add the tofu. Using a wooden spoon, gently stir to not break the tofu.

8. Cover and bring back to a boil then add in the sauce while whisking.

9. Then add the beaten egg while whisking. Cook for another 30 seconds so all the ingredients can come together.

10. Add the white pepper and vinegar. The flavor will fade if cooked too long so add it 10 seconds before turning off the heat.

11. Just before serving, top with sesame oil and cilantro and green onion for garnish.

https://soupeduprecipes.com/authentic-hot-and-sour-soup-recipe/

Turkey Soup with Couscous and Spinach

Yield: 4 servings

2 tbsp olive oil

1 onion, chopped

2-3 carrots, chopped

2-3 stalks celery, chopped

salt and pepper

2 cloves garlic, minced

1 tsp thyme

1 bay leaf

6 cups turkey stock

3/4 cup pearl couscous

2 cups leftover turkey, chopped

juice of 1/2 lemon

2 cups spinach

1. In a large pot, heat oil over medium heat. Add onion, carrot, and celery. Season with salt and pepper. Cook for 5 to 8 minutes until partially softened.

2. Add the garlic, thyme, and bay leaf and cook another minute.

3. Add the stock (or water) and bring to a boil. Reduce heat to a simmer and simmer for 10 to 15 minutes.

4. Add the pearl couscous. Simmer another 10 minutes until couscous is cooked.

5. Add the turkey and lemon juice. Cook for another few minutes until turkey is warmed through.

6. Add spinach just before serving. Stir to wilt spinach.

7. Taste and adjust seasoning as needed. Remove bay leaf before serving.

https://thefoodiephysician.com/dining-with-doc-tasty-ways-to-use-your/

Butternut Squash Apple Soup

Yield: 3-4 servings

1 small butternut squash, peeled and cubed

1/2 onion, chopped

1 apple (fuji, gala, honeycrisp), cored and diced

4-6 cloves garlic

2-3 tbsp olive oil

1 tsp dried thyme

1/2 tsp chili flakes

1/4 tsp cinnamon

salt and pepper

1/2 can coconut milk

1/2 - 2 cups water, if needed

1/4 cup coconut cream

1/4 cup sunflower seeds

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.

2. Place the squash, onion, apple, and garlic onto prepared baking sheet.

3. Drizzle olive oil over vegetables, then sprinkle with the spices.

4. Roast for 30 to 40 minutes, or until vegetables are fork tender.

5. Transfer all roasted vegetables to a blender or food processor. Add coconut milk. Blend until smooth, adding water if needed to reach desired consistency.

6. Garnish with coconut cream and sunflower seeds.

https://thefeedfeed.com/themodernproper/creamy-butternut-squash-and-apple-soup

Dahl Soup with Greens

Yield: 4 servings

1 tbsp olive oil

1 small onion, diced

1 tbsp black mustard seeds

2 tsp cumin

2 tsp turmeric

4 cloves garlic, sliced thin

1 small red chile, minced (optional)

2 cups red lentils or yellow mung dhal

8 cups vegetable stock

1 cup coconut milk

2 tsp salt

3 cups baby spinach (or kale), chopped

handful fresh cilantro, chopped

1 avocado, cubed

1. In a large soup pot, heat the oil over medium heat. Add the onions and sauté for a few minutes until aromatic and translucent.

2. Add mustard, cumin, turmeric, garlic, and chile. Allow to cook, stirring constantly to avoid burning, for about 1 minute.

3. Add the lentils, stock, coconut milk, and salt. Bring to a simmer and reduce heat to low. Cook for about 15 to 20 minutes.

4. Remove from heat. Add the chopped greens and stir.

5. Ladle a generous amount into each bowl. Top with cilantro, avocado, and serve with naan.

https://gamechangersmovie.com/recipes/dhal-soup-with-greens/

Green Lentil Soup

Yield: 4 servings

1/4 cup olive oil

1 medium onion, chopped

2 carrots, chopped

4 cloves garlic, minced

2 tsp cumin

1 tsp curry powder

1/2 tsp thyme

1 large can diced tomatoes

1 cup brown or green lentils

4 cups vegetable broth

2 cups water

1 tsp salt

pinch red pepper flakes

ground black pepper, to taste

1 cup collard greens or kale, tough ribs removed and chopped

2 tbsp lemon juice, or to taste

1. In a large pot, heat the olive oil over medium heat. Add the onion and carrot, and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.

2. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds.

3. Pour in the diced tomatoes and cook for a few more minutes.

4. Add in the lentils, broth, water, salt, red pepper flakes, and pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.

5. Transfer 2 cups of the soup to a blender and purée the soup until smooth. Pour the puréed soup back into the pot.

6. Add the chopped greens and cook for 2 more minutes, or until the greens have softened to your liking.

7. Remove pot from the heat and stir in lemon juice. .

8. Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months.

https://cookieandkate.com/best-lentil-soup-recipe/comment-page-8/

Pozole Verde

Yield: 6 servings

3 cups + 3 cups bone broth

3 cups spinach, loosely packed

1 cup cilantro, chopped 

4 cloves garlic, roughly chopped

1/2 cup green onion, chopped 

1/4 cup fresh lime juice

1 tbsp grated horseradish (optional)

2 tbsp avocado oil

2 cups white sweet potatoes, diced

2 cups pre-cooked chicken, chopped

1 tsp salt, or to taste

optional garnishes: cilantro, avocado slices, lime wedges

1. In a blender, combine 3 cups of broth, spinach, cilantro, garlic, green onion, lime juice, and horseradish. Set aside.

2. In a large soup pot, heat avocado oil over medium heat. Add sweet potatoes and sauté for 5-10 minutes, or until the vegetables are fork soft.

3. Add chicken and salt to the pot and stir. Add 3 cups more of broth and the green broth from the blender. Heat through. Serve with garnishes.

https://autoimmunewellness.com/pozole-verde/

Corn Chowder

Yield: 4-6 servings

1 cup onion, chopped

1/4 cup celery, chopped

2 cloves garlic, minced

2 cups corn kernels

1 1/2 cups potatoes, cubed

3/4 cup red bell pepper, chopped

2 tsp salt

1 tsp black pepper

1 tsp thyme

1/4 tsp red pepper flakes

3 cups chicken broth (or vegetable broth)

3 tbsp all purpose flour (optional)

chives or green onion for garnish

1. Add all ingredients (except garnish) to the slow cooker.

2. Cover and cook on high for 4 hours, or on low for 8 hours.

3. Take 2 cups of the soup and blend in a high-speed blender until smooth. Add back to the rest of the soup and stir to combine.

4. Serve with chives or green onions.

https://www.bakedbyrachel.com/slow-cooker-summer-corn-chowder/

Chicken Zoodle Soup

Yield: 2 servings

2 tbsp olive oil

1 chicken breast, diced

3 cups chicken broth

1 stalk celery, chopped

1 green onion, chopped

1 zucchini, into noodles

1/4 cup cilantro, finely chopped

salt and pepper, to taste

1. In a pot, head the olive oil over medium-high heat. Add the diced chicken.

2. When chicken is cooked through, add chicken broth and bring to a simmer.

3. Add celery and green onion. Cook for 5 to 10 minutes.

4. Add zucchini noodles and cilantro to the pot.

5. Season with salt and pepper, and serve immediately.

https://paleoflourish.com/paleo-chicken-noodle-soup-recipe

Chicken Sausage Sauerkraut Soup

Yield: 4-6 servings

2 smoked sausages, diced

2 chicken thighs

1 onion, finely chopped

2 stalks celery, chopped

2 cloves garlic, minced

1 cup hard cider

1 jar sauerkraut, drained and rinsed briefly

8 cups chicken broth

1 cup potatoes, cubed

3 sprigs fresh thyme

salt and pepper

1. Heat a large soup pot over medium-high heat. Add the sausage and cook until the sausage is caramelized and the fat is rendered, 4 to 6 minutes.

2. Add the chicken thighs, onion, and celery and cook, stirring occasionally, until vegetables are soft and lightly browned, about 4 minutes.

3. Add the garlic and cook, stirring, for 1 minute.

4. Add the cider and cook until almost completely reduced.

5. Add the sauerkraut, broth, thyme, salt, and pepper and bring to a boil. Reduce the heat to a low simmer and cook, stirring occasionally, about 15 minutes.

6. Add potatoes and cook another 15 minutes, or until chicken is cooked through and potatoes and sauerkraut are tender.

https://www.cookingchanneltv.com/recipes/sauerkraut-soup-with-sausage-3645568

French Lentil Soup

Yield: 4-6 servings

4 oz bacon, diced

1 onion, chopped

2 carrots, diced

2 stalks celery, diced

1/2 celeriac, diced

1 leek, chopped

2 cloves garlic, minced

1 cup French lentils, rinsed and drained

6 cups chicken broth

1 tbsp red wine vinegar

2 tsp chopped fresh thyme

2 bay leaves

1 tsp salt

1/4 tsp black pepper

1/4 cup fresh parsley, chopped

1. In a stock pot, cook the bacon over medium-high heat until done.

2. Add the onions and cook until soft and translucent and golden, about 7 to 10 minutes.

3. Add the carrots, celery, celeriac, leek, and garlic, and cook for another 4 to 5 minutes or until beginning to soften.

4. Add the lentils, chicken broth, vinegar, thyme, bay leaves, and salt, and pepper. Bring to a boil, then reduce the heat to medium, cover, and simmer for 30 minutes.

5. Stir in the parsley before serving.

https://www.daringgourmet.com/french-lentil-soup/

Salmon Chowder

Yield: 4-6 servings

2 tbsp olive oil

1 onion, chopped

4 cloves garlic, minced

2 stalks celery, chopped

2 carrots, chopped

1 parsnip, chopped

1 potato, chopped

1 litre water

1 tbsp apple cider vinegar

1 tbsp thyme

1 bay leaf

salt and pepper

2 salmon fillets, skin and bones removed, cut into 1-inch chunks

1 cup coconut milk

1 tbsp lemon juice

3 green onions, thinly sliced

1. In a large pot, heat the oil over medium heat. Add onion and cook for 5 minutes, stirring.

2. Add the garlic, celery, carrots, parsnip, and potato. Cook another 5 minutes, stirring, until the vegetables are lightly browned.

3. Add the water, vinegar, thyme, bay leaf, and salt and pepper to the pot. Bring to a boil. Reduce heat to low, cover, and cook for 30 minutes or until the vegetables are tender.

4. Place 2 cups of the soup in a blender, leaving the carrots behind, if possible as not to turn the soup orange. Blend until smooth, then add the purée back to the soup.

5. Add the salmon chunks and coconut milk to the soup and cook for a few minutes, just until the soup is piping hot (do not let the soup boil).

6. Add the lemon juice. Garnish with green onions before serving.

https://autoimmunewellness.com/from-scratch-salmon-chowder/

Turmeric Ginger Vegetable Soup

Yield: 4-6 servings

1 onion, diced

1 leek, chopped

2 stalks celery, chopped

3 carrots, chopped

8 mushrooms, quartered

1 sweet potato or yam, chopped

1-inch piece ginger, grated

1 tbsp ground turmeric

salt and pepper

1 baby bok choy, chopped

juice of 1 lemon

1. In a large pot, combine all ingredients except lemon juice and bok choy. Add enough water to cover vegetables by 2 to 3 inches.

2. Bring to a boil, then reduce heat and simmer for about 30 to 60 minutes, or until vegetables are tender.

3. When soup is just about done, add bok choy and lemon juice. Let cook for 5 more minutes.

https://www.averiecooks.com/immune-boosting-vegetable-soup-and-broth/

Beef Barley Soup

Yield: 4-6 servings

1 lb beef cubes

salt and pepper

(optional: 1/4 cup all-purpose flour)

2 tbsp olive oil

1 onion, chopped

2 carrots, chopped

2 stalks celery, chopped

3 cloves garlic, minced

1 tsp oregano, chopped

1 tsp thyme, chopped

3 tbsp tomato paste

4 cups beef broth

2 cups water

3/4 cup barley

1 tbsp parsley, chopped

1. Season the beef cubes generously with salt and pepper. If using flour, place the beef in a ziploc bag and add the flour to the bag. Close the bag and shake all the beef is fully covered in flour. Add more flour if needed.

2. In a large pot, heat olive oil over medium-high heat. In batches, add the beef and cook just until the meat starts to brown. Remove the meat from the pot and set aside.

3. In the same pot, add the onion, carrot, and celery. Cook the vegetables about 5 minutes, stirring occasionally.

4. Add garlic, oregano, thyme, and tomato paste. Stir.

5. Add the meat back to the pot, along with the beef broth and water. Bring to a boil, then reduce heat to medium and simmer for about 45 minutes, stirring occasionally, until the beef becomes tender.

6. Add the barley and cook for another 30 minutes or until the barley is cooked through. Be sure to stir occasionally to keep the barley from sticking. If the soup is too thick, add more water as necessary until you get the desired consistency.

7. Garnish with fresh parsley before serving.

https://www.jocooks.com/recipes/beef-barley-soup/

Gazpacho

Yield: 8 cups

2 cups tomato juice (or tomato puree or vegetable cocktail)

4 roma tomatoes, cored, roughly chopped

1 red pepper, seeded, roughly chopped

1/2 cucumber, roughly chopped

1/4 cup sweet onion, roughly chopped

1 clove garlic, roughly chopped

2 tbsp lime juice

2 tbsp red wine vinegar

2 tbsp parsley, roughly chopped

1/2 tsp red pepper flakes

salt and pepper

optional garnish: chopped peppers, avocado, green onion, olive oil, croutons

1. In a blender, combine tomato juice, tomatoes, red pepper, cucumber, onion, garlic, lime juice, red wine vinegar, and parsley. Blend until smooth.

2. Add in the seasonings and blend again. Taste and adjust. 

3. Pour into a glass jar and secure lid. Chill for 3 to 4 hours, or overnight.

4. Before serving, shake the jar to combine. Pour into bowls, and garnish with your desired toppings. Leftovers will keep in the fridge for up to 3 days.

http://ohsheglows.com/2011/05/20/gazpacho/

Hearty White Bean Soup

Yield: 4-6 servings

1 tbsp olive oil

1 onion, diced

2 carrots, diced

2 celery stalks, diced

1 leek, diced

2 cloves garlic, finely chopped

2 tbsp tomato paste

1 can diced tomatoes

6 cups vegetable broth

2 sprigs fresh thyme

1 cup diced butternut squash

2 kale leaves, ribs removed, finely chopped

1 can white beans, drained and rinsed

salt and pepper, to taste

1. In a large soup pot, heat oil over medium heat. Add the onion and cook, stirring often, until the onion starts to soften.

2. Add the carrots, celery, and leeks. Continue cooking, stirring often, for about 5 minutes.

3. Add the garlic and cook for another 30 seconds.

4. Add the tomato paste, diced tomatoes, broth, thyme, and butternut squash. Bring to a simmer and let cook for about 15 to 20 minutes, or until the squash is tender.

5. Add the chopped kale and let cook for another 2 minutes.

6. Add beans, and season with salt and pepper.

https://helloglow.co/hearty-vegetable-soup-weekly-meal-plan/

Roasted Red Pepper and Tomato Soup

Yield: 3 servings

2 red bell peppers, quartered

4 cloves garlic, skin on

1 tbsp olive oil

1/2 onion, diced

1 can diced tomatoes (ideally San Marzano)

2 cups vegetable stock

1 tbsp red wine vinegar

1 tbsp maple syrup

3/4 tsp smoked paprika

1/4 tsp red pepper flake

salt and pepper

1 can chickpeas, drained, rinsed, and smashed with a fork

(optional) garnish: fresh herbs (parsley or cilantro), pine nuts, vegan parmesan cheese

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Arrange red pepper on one end of the baking sheet and garlic on the other.

3. Roast for about 20 to 25 minutes, or until skin on peppers in bubbled and mostly blackened. 

4. Remove from the oven and place peppers in a bowl. Cover with plastic wrap to allow them to steam for 2 to 3 minutes. The skin should then be easy to peel away. Also remove skin from roasted garlic.

5. In a medium pot, heat olive oil over medium heat. Add onion and saute for 5 minutes, or until softened.
6. Add peeled peppers, garlic, tomatoes, stock, vinegar, maple syrup, paprika, red pepper flake, salt, and pepper. Simmer for 10 to 15 minutes, stirring occasionally.
7. Pour the soup into a high speed blender. Purée until smooth, scraping down sides as needed. 

8. Serve with smashed chickpeas on top, or with fresh herbs, a bit of pine nuts, or vegan parmesan cheese.

9. Leftovers keep well covered in the refrigerator for 3 to 4 days.

https://minimalistbaker.com/romesco-soup-with-smashed-chickpeas/