Soups:

Soup is mainly a liquid food, generally served warm or hot (but may
be cool or cold), that is made by combining ingredients such as meat
and vegetables with stock, juice, water, or another liquid. Soups
generally have a consistency of being runny, thick or thin. Hot soups
are additionally characterized by boiling solid ingredients in liquids in
a pot until the flavours are extracted, forming a broth. Some
examples of soups include pumpkin soup, tomato soup, minestrone
and chicken soup.
Image 1: Minestrone Soup

Stews
Stews are a dish consisting of meat and vegetables cooked slowly
in liquid in a closed dish or pan. Stews are generally thicker
because lesser liquid is used in stews causing them to become
thicker and in the cooking process. When stews simmer, the lesser
liquid means the thicker it is as there is not enough liquid to thin it
out. The sizing of the ingredients such as vegetables and meats
are chunkier and of a larger size in comparison to soups. These
two elements cause stews to become thicker. Stews and Soups
are an ideal dish to consume in winter, caused by the warm
temperatures of the two. Some stews include beef or lamb stew,
vegetable stew, with generally tougher meats being included.
Ingredients in a stew can include any combination of vegetables Image 2: Beef Stew with carrots and potatoes
(such as potatoes, beans, onions, peppers or carrots), plus
tougher meat suitable for slow cooking.

Casseroles
Casseroles are extremely similar to stews, with the only main difference
being with it slowly cooked in an oven. Being alike to stews, majority of
the ingredients would be the exact same as them as casseroles are
practically a stew only. One of the many different types of casseroles
includes beef or lamb casseroles with a combination of different
vegetables i.e. carrots and potatoes. Many people like to cook
casserole because it is a very simple meal to make. They may be
served as a main course or a side dish, and may be served in the
vessel/container in which they were cooked.
Image 3: Beef Casserole

Curries
Curries are a dish of meat, vegetables, etc., cooked in an Indian-style sauce of
strong spices. The common feature is the use of complex combinations of spices or
herbs, usually including tumeric, cumin, ginger, and fresh or dried hot chillies, with a
number of curries including rice. There are many varieties of dishes called 'curries'.
For example, in original traditional cuisines, the precise selection of spices for each
dish is a matter of national or regional cultural tradition, religious practice, and, to
some extent, family preference. Some of the many types of different curries include
chicken curry, beef curry, lamb curry, yellow curry, containing combinations of rice,
sauces and a number of different herbs and spices such as cumin, coriander,
nutmeg, black pepper and clove, just to name a few.

Image 4: Thai Yellow Chicken Curry