In early October, when the new crop is harvested, I am eager to enjoy fresh cranberries. This ruby soup, which pairs their tart-sweet flavor with apples and cider, is good with any autumn dinner as a prelude to a pork, venison, or chicken main dish. When fresh cranberries have disappeared, you can make this soup using frozen ones, which helps you serve this antioxidant-loaded fruit right through to spring.
Fast Fact: Cranberries are a North American native, with most of today’s commercial crop grown in Massachusetts and Michigan
Quick Tip: A cast iron frying pan works best for cooking the apple croutons; a non-stick pan slows their browning
- cayenne pepper
- ground cardamom
- bay leaf
- whole black peppercorns
- fresh or frozen cranberries
- unsalted butter
- apple cider
- Salt and freshly ground pepper
- canola oil
- finely chopped dill
If you love Indian food but think making it at home seems complicated, try this golden soup. The red lentils called for are available in most supermarkets, at Wild Oats, and other natural foods markets, and they cook quickly, so this soup is ready in 30 minutes. If you want this main-dish soup to pack heat, include some cayenne pepper along with its other aromatic spices. Vegetarians can use vegetable broth.
Fast Fact: The fennel in this spice blend rounds out its flavors and works as an aid to digestion
Quick Tip: To add even more vegetables to this a one-dish meal, mix in chopped spinach along with the tomatoes
- ground fennel
- ground turmeric
- ground coriander
- ground cumin
- grated or finely chopped ginger
- finely chopped garlic
- canola oil
- Salt and freshly ground pepper
This delicious, vegetable-filled broth can be served by itself or used as a base for other soups. The vegetables used in this soup are often just added to soup liquids for cooking. This recipe oven-roasts them first, enhancing their flavor. Your kitchen will fill with the aromas of the roasting vegetables evoking old-fashioned, home-style meals. Comfort food at its finest.
- water
- extra-virgin olive oil
- dried thyme
- Salt and black or red pepper to taste
Miso soup is the Japanese version of chicken soup – a combination soul food and comfort food. It is traditionally eaten at breakfast in Japan as a daily staple. Miso is a paste made from fermented soybeans, and is full of antioxidants like vitamin E, as well as protective fatty acids. It’s healthful and delicious, and the Japanese say that the linoleic acid in miso promotes soft skin. The soybeans miso is made from also contain isoflavones and other elements that provide protection against some forms of cancer. To preserve these properties, miso should not be boiled. Add it to a soup after it has been removed from direct heat.
- water
- coarsely chopped cabbage
- large onion
- fresh ginger root
- canola oil
- Scallions
One of my favorite chilis and because its vegetarian, Elyssa can eat.
- ground cumin
- pale beer or vegetable broth
- chili powder
- cayenne hot pepper sauce
- coarse salt
- spicy vegetarian refried beans
- olive oil
- Toppings:
- Diced fresh seeded plum tomatoes
- Tortilla chips
You can use vegetable broth to make it vegetarian.
- stemmed fresh spinach or a box of frozen spinach
- salt
- pepper
- tortellini
- diced celery
- rinsed and drained cannelini beans
- grated parmesan cheese
- diced carrots
- finely chopped onion
- OLIVE OIL
- butter & flour
- chicken broth
- salt & pepper
I used water and not stock and that was fine.
*The fresh parsley is nice but not necessary.
***This is lovely w/ just a green salad and some fresh bread and butter.
- flour
- milk
- - 2 tsp dill weed
- Hungarian paprika
- tamari
- salt
- butter
- chopped onions
- stock or water
- fresh lemon juice
- sour cream
The vegetables used in this soup are flexible. Any orange vegetable can be combined with any green … For example, peas or green beans could replace the peppers. Carrots can be used instead of or in addition to the squash or sweet potatoes, etc.
- stock or water
- chopped sweet peppers
- chopped fresh tomatoes
- chopped celery
- paprika
- crushed garlic
- chopped onions
- olive oil
- basil
- salt
- cinnamon
- cayenne
- bay leaf
- tamari
Lys likes this one
- Freshly ground black pepper
- salt
- dried tarragon
- low-sodium chicken broth
- olive oil