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    You are in: Home / Cookbooks / Soup
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    ZWT6 - Asia

    Recipe #425573

    From the American Heart Association Cookbook. It suggests serving the soup with salad, fresh fruit, and pita chips. The suggested serving is 3/4 cups a person.

    Recipe #439960

    4 Reviews |  By katew

    Good for a winter's night - from the Super Food Ideas magazine. This soup can be served as is or partially blended.It does thicken up on sitting. I actually thickened mine up with a little cornflour as I prefer a thick soup.

    Recipe #235790

    There are fish stews with potatoes and tomatoes in every country around the Mediterranean. This one is herby, aromatic and slightly peppery. To balance the flavours, start with just a little harissa or chili powder and add more later if you wish. Use any white fish such as hake, cod, haddock or turbot and serve with some toasted bread.

    Recipe #355386

    This soup is thick and rich! Filled with lots of sliced onions and dotted with sweet peas, it's visually appealing as well as delicious.

    Recipe #424870

    This is a bit different from the others sounds good and this has always been one of our favorite soups in Thailand. Fragrant, spicy and absolutely delicious Thai chicken soup. I've eaten a bit of Thai, and I think this comes very close. Add noodles if you like with the fresh coriander Posted for ZWT 2010 - Thanks Tea Jenny for the help while I can't get on the internet.

    Recipe #424480

    This soup was brought to our January 2008 potluck by our President, Ken Jaffe. It was so delicious that it was requested to be featured in our February/March 2008 newsletter. He adapted it from Lorna Sass’ Complete Vegetarian Kitchen: Where Good Flavors and Good Health Meet.

    Recipe #281511

    Yummy! Serving amounts are an approximation.

    Recipe #143196

    One from the MIL. All times are guesses.

    Recipe #160531

    This recipe was adopted from John-Doh and is a Bahamian recipes. Posting in response to the carribean flare

    Recipe #233478

    I like this lentil soup because it includes a couple of veggies too. The red lentils are specified in the recipe because they are smaller, rounder, and they do not have the seed coat of brown lentils. However, you can substitute brown lentils if necessary. I just love the spices in this! This is a long list of ingredients, but it involves very little effort. You should be able to have it on the table in an hour or so.

    Recipe #420718

    5 Reviews |  By Elmotoo

    AKA Chilean Hearty Lentil Chowder with Chorizo.

    Recipe #139205

    An "Anything Goes" would-be Korean soup. But if you don't have basic korean ingredients around the home, then I include my typical substitutions. * Kochukaru and Kochujang are typical Korean ingredients for Hot Pepper Flakes and Hot Pepper Paste (in that order) * If you do not have these available, I have included Cayenne Pepper and Maggi Sweet Chili Sauce as you can get the at most grocery stores This recipe was inspired by's Naomi Imatome-Yun (Korean Cooking). This is my favorite variation

    Recipe #401826

    Sometimes you just don't have all day to make Vietnamese soup! You can have this made and in your hands in 15 minutes!

    Recipe #28377

    Another addition to the great summer garden - tomato cookbook. When made with whole fat yogurt & well chilled before serving (to allow the flavors to meld) this promises to be a refreshing but very satisfying alternative to the reliable jug-o-gazpacho that resides in the fridge. Cheap too if you have tomatoes & basil in your garden. I think I will experiment with types of tomatoes & lightly sauteing my curry powder in the olive oil as well as with several different curry blends. I may also use tomato water (the clear juice tomatoes release when cut & salted) & add diced tomato along with freshly chopped basil &/or mint for garnish. Served with either fresh naan or pita & accompanied by a fattoush sald - this would be a great summer meal - made ahead & no (well, very little) heating up of the kitchen! Received in email from gourmet-recipes-from-around-the-world, thank you AJ!Note - the prep time DOES NOT include chilling time (for the soup).

    Recipe #375632

    5 Reviews |  By Boo L

    My housemate had left some of this in a pan and, having intended to just have a taste, I gobbled up the leftovers! Such a nice flavour! Very easy, low calorie, and ready in 20 minutes.

    Recipe #354407

    2 Reviews |  By Tisme

    I made this recipe for years, my goodness it was such a lovely delicious soup on a cold winter's night!! I always cooked it when we had guests and everyone used to love it. I had forgotten about it and it wasn't until recently a friend remembered the soup and asked me for the recipe, so after digging it out I decided to post it on here. I have even been known to make the soup thicker add some cream (not make the cheese balls) and use it as a pasta sauce for my son (when he was young) for some reason he loved it this way. Any stock can be used but I prefer chicken. N.B. -- Gruyere cheese is a semi-hard, cooked and made from the curd of cow's milk cheese, it contains small holes and has a light cream-yellow colour.

    Recipe #227693

    2 Reviews |  By krolek

    Greek lentil soup

    Recipe #382735

    great way to use up wilted celery; tastes fantastic; easy to make because it all gets blended with a blender!

    Recipe #340633

    This is a simple soup that is incredibly filling, healthy, and inexpensive.

    Recipe #272955

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