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    You are in: Home / Cookbooks / Fiona's Soups
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    33 recipes in

    Fiona's Soups

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    I have not tried this recipe. I got it from Tops courtesy of Gluten Intolerance Group.

    Recipe #226135

    Delicate Vegetarian Dish. Makes an excellent alternative starter to oriental cuisine. Very hearty.

    Recipe #226273

    This is a classy yet simple soup from France. I have made mussel soup before but this is the best recipe. Make sure you have the freshest mussels!! Serve with a good loaf of crusty bread to soak up all the wonderful broth! To make this into an entrée add 1/2 pound of cooked pasta, such as penne. Add the pasta to the soup just before serving. This is from Mark Bittman.

    Recipe #175190

    Very good for those cold days, but also good for the dieter. Apparently eating 2 servings of broth based soups a day will help in weight loss. Healthy, easy and fast.

    Recipe #166205

    This soup is a little spicy, elegant enough for a dinner party, super cheap to make and very tasty... Don't be put off by the lentils - trust me you won't know they are there (and secretly they are so good for you).

    Recipe #164652

    This delicious thick cheesy soup is delicious and freezes well. The potatoes help thicken it with out flour but don't add a real potato flavor. I make a big batch then freeze small containers to reheat quickly in the microwave when the craving for it hits me.

    Recipe #161560

    A warming vegetable soup for cooler weather.

    Recipe #160048

    Delicious! Easy dinner served with buns & veggie plate. Can be made vegan and served to vegetarians/pretendatarians/meat eaters :) As well, beef broth can be used in place of vegetable broth.

    Recipe #147096

    This is one of my favorite lentil soups outside of one I had in Rome many years ago now. There are thousands of "Moroccan" Lentil Soup recipes out there; especially on the internet where everyone is a "Moroccan Cook" simply by using the spices used in Morocco. That is not what Moroccan cooking is about. Yes, it is the spicing but how much? How many? Which types? Just as anyone can add garlic and basil to a dish and call it Italian food, is it? I think, in fact, I know not. That it may have ingredients well known to and used in many regions of Italy does not make it authentic. I will settle for nothing less than real life authenticity when it comes to Moroccan food; or the food of any country/region. It is in the knowledge, technique, time and simplicity where one finds authenticity; not necessarily in Gourmet Magazine or from Aunt Rita who went to Morocco, or anywhere, once 45 years ago on a five day tour blitz. This one is simple and hearty.

    Recipe #140633

    Food of the Gods! I have used many recipes from this great site so I feel obligated to return something, so I am posting my favorite dish (a well kept secret until today, all my friends beg me for it!). Try it, you will love it! PS: I have also made the same recipe with other main ingredients (cauliflower, tomatoes, etc.) and they came out great as well, but not as divine as broccoli.

    Recipe #140653

    2 Reviews |  By Lene

    This delicious and substantial vegetarian soup is a perfect warming dish for a cold winters night. To prepare ahead, make the soup up to the end of step 2, then cool it thoroughly before reheating and completing the soup.

    Recipe #128832

    Very flavourful soup with shrimp.

    Recipe #126331

    A quick and tasty dip!

    Recipe #119746

    This soup is so tasty, and is best eaten on a cold day with a side of bread to go with it. You can heighten the subtle flavors of this soup with a splash of lemon juice. Enjoy!

    Recipe #117469

    Don't let the name turn you off! This soup has a nice thick consistency that is nice and flavorful. A perfect blend of vegetables, legumes and grains. I personally do not like the texture of couscous when eaten like rice or pasta yet I LOVE this soup! Leftovers freeze well. Recipe from "Meal Lean i Yum!"

    Recipe #115423

    This is a delicious soup with a truly different taste and texture from any other soups I have eaten or made. It is nutritious and healthy for day-to-day eating and is also ideal for dinner parties. Be ready to be asked for the recipe! It reheats well, including in the microwave, and makes a great lunch to take to work. It also freezes well, so it's worth making a large quantity when you make it, so that you have some to freeze. Like most soup recipes it is easy to modify to suit your personal preferences. I first came across the basic recipe in two different Murdoch Books publications: Entertaining: Quick Short Recipes and Bowl Food: the new comfort food for people on the move. The first time I made it, the fresh pears at the greengrocers were not yet ripe and I was impatient to try the recipe! So I used canned pears (minus the pear juice, some of which I drank while making the soup). Because the soup was so delicious using the canned pears, I have continued to use them each time I have made this soup. As a garlic lover, I have so far refrained from adding garlic but with winter approaching - for those of us who are down under - I intend to add some next time I make this soup.

    Recipe #115291

    From the cookbook Mediterranean Light by Martha Rose Shulman. Martha compares this soup more closely to an Indian curry unlike its milder European cousin. I sometimes substitute lamb stock for the water which gives the soup even more richness. If you choose to use lamb stock you'll probably want a soothing cup of mint tea later. Harissa is prepared easily and cheaply at home and there are several good recipes for it on this site.

    Recipe #110330

    14 Reviews |  By Kaarin

    This is so easy to make. I've also used broccoli and am planning to try asparagus. I love this recipe-it's so quick!

    Recipe #110408

    This is a flavorful soup that takes very little time to prepare. The amount of heat in this curry soup can be modified by modifying the spices. Try serving it with fresh naan and saffron rice on the side. Prep time includes the chopping time for the vegetables. Recipe from 1000 Great Recipes cookbook.

    Recipe #110810

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