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    You are in: Home / Cookbooks / Gabriella's Soups
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    62 recipes in

    Gabriella's Soups

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    Trying to get all of my loved recipes (plus some to still try) posted here at Zaar for my grandkids. This is one that my late husband and I loved in the summertime. It is so refreshing. The only change to update is the V-8 juice. Cook time is chill time.

    Recipe #158102

    Quick and easy--great for quick lunches when your babysitting, busy, or just want something healthy and quick.

    Recipe #85879

    I have been making this for years and it's the only soup packed with nutrients I've been able to get kids to eat and even ask for a second bowl. Each time you make this soup it will be a little different. Add more or less of a vegetable and you can mix and match with other vegetables not listed. It freezes well so you can take along to work for lunch weeks later with a nice chunk of bread. Enjoy!

    Recipe #103606

    Yes, here is another delicious soup recipe from "Fabulous Fat Free Cooking" I know you will enjoy. Posted for those looking for some hearty low-fat recipes.

    Recipe #110713

    I love making this with garden fresh green peas and asparagus. Delicious. Adapted from a Moosewood recipe.

    Recipe #56498

    3 Reviews |  By Kree

    This recipe is from Everyday Italian with Giada De Laurentiis. It looks like a fantasic way to use zucchini.

    Recipe #136360

    This is a great cold and creamy soup for a hot summers day. Vichyssoise Soup was created in America. I have added some Caraway Seeds and Sour Cream to give it an "American Jewish" taste. Enjoy!

    Recipe #55448

    2 Reviews |  By Kasha

    This is adapted from a Jamie Oliver recipe to lighten it up. Great way to eat veggies and fiber!

    Recipe #71547

    2 Reviews |  By Latchy

    Great soup for lunch or light dinner served with Recipe #73071.

    Recipe #73070

    Everything in it but the kitchen sink; a stick-to-your-ribs winter soup. One of our favourites when the wind starts a-blowin' and the grey skies start a-snowin'. Don't be tempted to use onions instead of leeks now. The leeks are required. Like all pea soups, better the next day.

    Recipe #73780

    From the wonderful Enchanted Broccoli Forest by Mollie Katzen. This soup is great year round.

    Recipe #62143

    Great vegetarian stock.

    Recipe #38089

    This is my all-time favorite vegetable stock; the richness of this stock belies its simplicity. It loans its full-bodied flavor to almost any soup. It is the only veggie stock I will use to make my Recipe #150699 (Aka Hangover Soup), it would be a shame to make that soup any other way… a real shame. I originally found the recipe in a cookbook titled Soup and Bread: A Country Inn Cookbook, and have since adjusted it a bit. I also usually double the batch as it seems that 4 cups is never enough for us, and it freezes well. You can also add as many shiitake mushroom stems as you want (say 1 -3 cups) to the browned vegetables with the water for even more flavor. The variation which follows is sheer heaven: the ambrosia of soup stocks. Note: This recipe yields a little over 4 cups, if you are making my Hangover Soup recipe you will needs to double this recipe.

    Recipe #150683

    5 Reviews |  By Sue Lau

    Chef Pepin's recipe for a tasty vegetarian stock.

    Recipe #34472

    This takes a while, but the end result is a lovely rich vegetable stock, ready to be the base for many soups, stews and sauces. Add or change the herbs according to your taste--add fennel if you like a hint of anise in your stock.

    Recipe #143292

    5 Reviews |  By Rita~

    No meat stock for all the vegetarians. Vegetable dishes are greatly improved by using a vegetable stock instead of water. Use them as a gravy base or soup stock, or any time you'd otherwise use a broth. It is convenient to make them up and freeze them in batches for later use. From Dr Weil

    Recipe #54127

    From ww online. For an extra flavor boost, consider adding a dash of curry powder with the flour and ginger.

    Recipe #143960

    2 Reviews |  By Jogreen

    This freezes well and is great for lunch if you are following a Weight Watchers points plan as it has 0 points and for when you are short on points and time! :)

    Recipe #161305

    2-point Pumpkin Soup- Made from my original pumpkin Soup Recipe but changed the ingredients to make it W.W. friendly! Still hits the spot. This soup comes out thick so it's very filling!

    Recipe #150601

    From WW online. Can also be made with pears instead of apples. Partially cooking a hard-shell squash makes it easier to peel. Pierce the gourd in several places with a fork, microwave on HIGH for 6 to 10 minutes, depending on size, and then peel.

    Recipe #147770

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