Showing results 161 - 180 of 180 for soup.
This lighter version of traditional corn chowder with sweet bell peppers, chunks of red potato and creamy almondmilk puts corncobs to work flavoring the soup broth for a fresh corn flavor.
This version of a traditional Colombian soup is primarily vegetables yet gains substantial flavor from its base of beef broth and barley-flour thickener.
Inspired by Whole Planet Foundation® microcredit client recipes.
These dense corn cakes are inspired by a traditional dish from Malawi called nsima. Serve with a hearty soup or stew. Inspired by Whole Planet Foundation® microcredit client recipes.
Nothing beats a big bowl of vibrantly flavored, veggie-packed soup for lunch or dinner, and preparing it in a slow cooker means you can make a big batch with minimal effort.
Almonds and white beans make a rich and creamy spread for these satisfying kale-topped bruschetta with tomatoes and a balsamic glaze. Serve them as a starter or with soup or salad for a light meal.
Concentrating the bright flavor of green onions, fresh garlic and dry white wine is the key to this ideal pot of black beans. Spoon over rice or expand with vegetables and broth to make a soup.
Serve these biscuits with bowls of thick chili or soup, or spread halved biscuits with mustard and top them with sliced ham or chicken for sandwiches. Alternately, peppery sage biscuits are a great addition to breakfast or brunch. Serve them alongside fluffy scrambled eggs, slices of turkey bacon and a bowl of fresh fruit.
Try this flavorful seafood soup in a hollowed out sourdough loaf or ladled on top of sourdough slices. A simple salad of mixed greens tops off the meal. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.
This classic comfort food is loved by many, more for its flavor than its nutrition. Two readers requested a gluten-free, dairy-free version, so we substituted brown rice pasta for wheat pasta and used a mixture of cooked potatoes and almond milk to create that creamy texture typically provided by cream of mushroom soup.
Roasting chestnuts is easier than you might think. The hardest part is cutting the outer shell to make peeling easier after roasting. Help yourself by using a very sharp knife and placing chestnuts on a kitchen towel while cutting so they are less likely to slip. Once that is done, you just roast and peel. Great for making cookies, stuffings or soup!
Ground pork with aromatic ginger, garlic, cilantro and green onion fill these satisfying dumplings, served at Chinese New Year celebrations to bring good fortune and wealth for the coming year. To make dumpling soup, simply cook the dumplings in chicken or vegetable stock.
A steaming bowl of this thick soup is said to bring good luck for the coming year, but you don't have to serve it only on your New Year's menu. Tempeh bacon and vegetables add depth of flavor to simple black-eyed peas and rice.
This Malaysian and Singaporean spicy soup with noodles has been embraced by Australians seeking flavor-packed adventures. This version is made with plenty of fresh cilantro and coconut milk, and includes chicken for protein, but feel free to replace it with tofu for a vegetarian version.
A Greek favorite, avgolemono soup offers a pleasing combination of savory chicken broth and tangy lemon flavor. In this recipe, we transfer that culinary pleasure to the appetizer arena. Crunchy, nutty chicken tenders dipped in lemony sauce will surely please your crowd.
It seems butternut squash and carrots make a great couple: sweet soul-satisfying vegetables that compete with one another for beta-carotene content and a sweet, earthy flavor. Appetite-fulfilling without lots of calories, butternut squash makes a creamy soup that is comforting to eat. Try making croutons with cinnamon raisin bread for a unique garnish.
From The Whole Foods Market Cookbook
A perfect match for Bordeaux, California Cabs, full-bodied Pinot Noir, or any big French Rhône red like Châteauneuf du Pape. This is essentially a mushroom "topping" so try it on top of baked potatoes, folded under the skin of a chicken, or on top of a rib-eye or any of the faux meat entrées. You can also blend it into store bought mushroom soup.
These savory crisps are simple and irresistible, made from just two ingredients. If you like spice, add a pinch of cayenne, espelette or freshly cracked black pepper to the mixture before baking. Serve on the side of any crisp green salad or bowl of soup. You can even make these a day or two ahead of time, then store in an airtight container. To learn how to make this recipe, watch the Secret Ingredient cooking show.
Hard winter squashes can be intimidating, but they are actually very simple to prepare as well as satisfying, nutritious and affordable! Butternut squash, for example, delivers healthy carbohydrates, vitamins A and C plus potassium. This basic recipe brings out the best in winter squash: little bites delightfully caramelized outside and creamy inside. Serve straight from the oven as a side dish or use in soup, tacos, enchiladas, pasta and salad.
The typical "pasta" from the mountainous Tirol area of Austria — a simple batter of flour, eggs, and milk with Swiss cheese, butter and chopped parsley added for flavoring. This is a versatile side dish that can be turned into an entrée by serving with cooked sausages or the traditional schnitzel. Spaetzle can also be added to a boiling soup stock for a delicious twist on dumplings.
This recipe comes to us courtesy of Heidi Swanson of 101 Cookbooks, a recipe journal. Here's what Heidi says about this recipe, featured on the cover of her book: "I like to serve it over brown rice. It's a great lunch recipe, and you can tweak it in many different ways depending on what you have on hand. Some days I enjoy it with poached eggs on top, other days I’ll add a couple handfuls of edamame and a drizzle of sesame oil.