Showing results 101 - 120 of 181 for soup.
Garnished with toasted almonds, fragrant lemon zest and fresh parsley, this rich cauliflower and apple soup is easy to pass around at a party, where guests can sip it from small cups, no spoon required!
Make this simple soup on a weeknight or double up the batch and freeze servings for later. It's easy to throw together and highlights both the subtle sweetness of butternut squash and its velvety texture when pureed.
Ginger, turmeric, cinnamon and saffron infuse each spoonful of this savory soup — a hearty combination of lentils, chickpeas, fennel, onions and tomatoes. Great with warm whole wheat pita and a simple salad on the side.
This hearty soup combines two lucky foods, black-eyed peas and collard greens, with vegetables and smoky ham. Enjoy on New Year's Day, or any day, for a satisfying, warming meal. Serve with thick slices of toasted crusty bread. If you prefer your soup to have a thicker consistency, mash some of the cooked peas against the side of the pot, then stir them back into the broth before adding the collard greens and carrots.
This weeknight-friendly soup is made easy by using quick-cooking bulgur. Note that the bulgur will continue to absorb the liquid if kept overnight so you may need to stir in additional broth when reheating to return to desired consistency.
Pleasantly sweet, slightly tart and a little spicy, this soup is an antioxidant powerhouse, especially if you thin it a bit with pomegranate juice--a unique and wonderfully refreshing addition. Makes the perfect starter for a summer meal or a savory, healthy snack.
Roasted root vegetables bring a golden savory goodness to this vegetarian version of a Passover favorite. Lightened with fresh dill, chives and vegan butter spread, the delicious handmade matzoh balls are easier to make than you might think. For ease of preparation, the vegetables can be roasted the day before preparing the soup.
This chicken soup is based on the popular Thai dish tom yum gai. The broth is flavored by ginger, lemongrass and kaffir lime leaves. Make it as hot or as mild as you'd like by including or excluding the chile peppers. Inspired by Whole Planet Foundation® microcredit client recipes.
This fragrant soup, with a foundation of vitamin-rich farro grain, will both satisfy your appetite and warm you up on a chilly winter day. This rare grain can easily be substituted with spelt, another ancient form of wheat that is more readily available.
Just in time for spring asparagus at its best, ladle up this creamy potato soup with tender asparagus "coins" and Irish cheddar for lunch or supper. It can be made up to three days ahead, adding the cheese when you reheat it.
Savor this Thai-inspired soup, with a base of creamy coconut milk, rich butternut squash, a hint of spicy peppers and succulent shrimp. For a shortcut, look for peeled and cubed butternut squash in the produce department. Serve over rice or noodles if you like.
This soup is simply made from pantry staples including vegetable broth, diced tomatoes, canned beans and dried pasta. Look to the freezer for some frozen spinach or other favorite vegetables to add. With a salad and bread, this makes a warming, healthful meal.
Thanks to Cindy in Annapolis, Maryland, for sending us her favorite childhood recipe. Keep these ingredients on hand and you will be able to create an easy soup full of savory potatoes, sausage and green beans. The bay leaves add a nice depth of flavor. No accompaniment needed other than a loaf of crusty bread.
Miso is made from fermenting soybeans, barley and rice and is available in white, yellow, red and brown. Generally, the darker the miso the longer it has fermented and the more complex its flavor will be. Look for miso in the refrigerated section near meat substitutes and dairy products.
A rich, flavorful broth is crowned with light-as-air dumplings in this recipe. One of the secrets to fluffy matzoh balls is gentle handling. Form the balls as gently as possible, leaving them a little uneven and cloudlike for best texture.
Jerusalem artichokes, also known as sunchokes, are somewhat like crunchy artichoke hearts. In fact, they belong to the tuber family and resemble small potatoes. Look for them in the produce department in the late fall and winter.
This recipe can easily be cut in half to make a smaller batch. Keep cooking times the same but use exactly half of each ingredient.
This weeknight wonder is packed with veggies and beans. Top with crunchy croutons and grated Pecorino Romano cheese.
Cardamom and garam masala add subtle spice to split peas and sweet potatoes.