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Another wonderful out of the blue email recipe - adapted from "A YEAR IN NIAGARA" by Kathleen Sloan-McIntosh. Sounded like just the thing for the raw evenings of late winter - early spring.

Recipe #361558

This recipe is adapted from Ingrid Hoffmann's Green Rice recipe ( so that it will work in a rice cooker. It has great flavor with just the right amount of heat. I now use this recipe instead of the standard red rice with Mexican dishes. It is great as a side dish with almost any Mexican food. The hub and I have even put left over rice in lightly-fried tortillas to make rice tacos that were out of this world. Note - I use sushi grade rice almost exclusively in my cooking becuase I love the stickier texture. Accordingly, I have not tried making the recipe with standard or brown rice. You may need to adjust the amount of chicken stock, especially if using brown rice. This recipe is very easy to double or triple when feeding a crowd. It is also a tried and true pot-luck pleaser!

Recipe #381945

Perfect comfort food on a snowy or cold night. this is the most amazing soup I have ever had and it gets even better reheated the next day! Not only that but anyone I have made it for has become addicted even if they do not like sauerkraut. It is my mother's recipe and I was easily able to make it vegetarian. It can also be made low fat. I have listed both options for meat eaters and vegetarians. It can be made vegan if vegan ingredients are substituted for the dairy ones but I have not tried that yet. It is best with buttery crackers but it is plenty a meal by itself. Note: I am not sure of can and package sizes so they are estimates, but I think that I am pretty close, this is a hard recipe to ruin.

Recipe #96499

9 Reviews |  By Gidget

I made this recipe after eating Spinach Soup in the Swiss Alps. A real winter soup.

Recipe #13901

7 Reviews |  By Marie

An easy delicious one pot soup to enjoy for a quick lunch or dinner. Original recipe was found on the internet, but like always, I tweaked it a bit.

Recipe #42816

Indian soup that has loads of taste and flavour. From my kitchen to yours. A recipe adapted slightly from a Readers Digest cookbook.

Recipe #86774

This is a really colourful soup which I serve cold,especially on Hot nights!Also its so quick and easy as it requires no cooking!!!!

Recipe #11058

1 Reviews |  By Marlitt

Bananas with a kick to it. I had this at a friends house it was really quite tasty. Very easy and quick to make.

Recipe #166449

A very common dessert in Hanoi. You can serve it hot, cold, or room temp. I personally prefer it hot in winter (yes it does get cold in Hanoi in winter, very actually!)

Recipe #97000

Ready to shake up the Thanksgiving standards? This is a great way to do it: posted in Barbara Fisher's blog, Tigers and Strawberries ( The flavors of this soup are amazing–it is somewhere between the tangy-spicy herbal flavor of Tom Kha Gai and the best butternut squash or sweet potato soup you have ever had with a little Thai curry mixed in for fun. It is spicy, sweet, tangy and rich all at the same time without being heavy or overly filling. And it's vegan. How can it be velvety smooth without much in the way of rich coconut milk and absolutely no cream? It was the addition of the potato that does it. This is a trick she learned when she was cooking for vegan clients as a personal chef. A good creamy boiling potato like a Red Bliss or Yukon Gold will thicken soups and make them velvety smooth if they are pureed, all without adding fat or any dairy products at all.

Recipe #397493

365 Ways to Cook Vegetarian, Kitty Morse.

Recipe #334276

This recipe comes from newspaper columnist Lindsey Bareham who has never let me down when it comes to wonderful recipes.

Recipe #25336

A very fragrant, brothy type of soup.

Recipe #34377

Tomato soup is only as good as the tomatoes that are used to make it, so it is no wonder that this soup is synonymous with the summer months, when the reddest, juiciest, most flavorful specimens are in the market. Also best in this season are the pungent, leafy green herbs that the French call 'fines herbes': parsley, chervil, chives, basil, and tarragon. From the cookbook "Savoring Provence" and posted for ZWT5.

Recipe #373332

This is one of the recipes that I have tagged in my cookbook that I have not gotten around to making. It looks wonderful (see picture posted). Great for a hot summer's day.

Recipe #57499

Recipe #345345

Just found this recipe at ( and wanted to share it here.

Recipe #330629

A delicious warm cheese bisque, terrific on a cold day! Starch it up a bit more by serving with sourdough croutons.

Recipe #450591

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