Provençal Greens Soup Recipe
NYT Cooking: In France this simple, nutritious soup is made with wild greens that you might forage on an afternoon’s walk, such as nettles, watercress and dandelion greens. If you must use one green, make it Swiss chard. The soup can be prepared through step 1 several hours before serving.
Spicy Thai Curry Noodle Soup - Heather Christo
I suspect that the cold snowy weather is the inspiration behind all of the tantalizing bubbly hot bowls of Asian noodle soups I have been obsessing over lately. Especially this one and this one. Deep down I want to do things like make homemade Pho Broth and scratch Ramen, but the truth sadly is that …
Fennel Walnut Soup with Leeks & Turmeric
A golden and revitalizing fennel walnut soup with apples, leeks, and turmeric. Walnuts are blended into the soup for an extra creamy texture.
Spring minestrone | Jamie Oliver vegetable recipes
There’s a whole world of minestrones out there — most of which follow very strict, authentic recipes. Personally, I feel that a minestrone should always reflect the seasons: more cabbagy, frumpy ones in the winter and lighter, more colourful ones in the spring and summer. A minestrone can also be a whole meal if you want it to be, with pasta, stale bread or rice to bulk it out. To complement the spring vegetables, I’ve put a bit of a Genoese twist on it, with a spoon of fresh pesto added at…
Fragrant Spiced Indian Vegetable and Lentil Soup
This hearty (yet not heavy) soup has been hanging around in the back of my head for ages now - fragrant with cumin, turmeric, ginger, garam masala and a hint of chilli, it is a fabulously healthy winter treat with a wee bit of naan or roti on the side. The lentils and vegetables pack a fibre punch, and the turmeric is well known for it's medicinal benefits including anti-inflammatory properties and interestingly for me particularly, possible melanoma-fighting benefits (long story for another…
Creamy oven roasted tomato soup with mozzarella | Passion for Cooking
Ingredients (serves 4, makes roughly one liter of soup): 1 kg ripe tomatoes 1 big white onion 3 cloves of garlic 500 ml vegetable broth 3 sprigs fresh thyme 1 bay leaf 1 ball mozzarella (125-150 g) Salt, pepper Some olive oil