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    You are in: Home / Cookbooks / Soups
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    This soup really does look like green velvet. It is from Fat Free and Easy by Jennifer Raymond. Although the soup seems odd, it is really lovely and cleansing.

    Recipe #112283

    This is a beautiful soup that I make for special occassions. It makes the house smell wonderful while it's cooking, too. This is meant to be served as an appetizer, so serve it in small cups. NOT in large bowls, or it will be too much of a good thing. Can be served hot or cold, but I prefer it hot. From Nov 2005 VT

    Recipe #162756

    This is a delicous, low fat soup! Sweet and Savory. I usually only puree part of the soup, because I like it chunky. I also make it in BIG Batches, because I cut-up and measure the squash first and then add more of the other ingredients to match. If you do that, you will need to add less water. This soup freezes well!

    Recipe #156773

    1 Reviews |  By PanNan

    This Scottish recipe is posted for the World Tour 2005 event. The source is With a Fine Feeling For Food by Janet Murray. This version uses only the broth, and is made more hearty with oatmeal - a good way to stretch the food supply in hard times.

    Recipe #138868

    This is a wonderful soup created by the famous Indian Chef Sanjeev Kapoor. It was published in Young Times in Dec'2004. You will love the colour of this once its ready. Enjoy!

    Recipe #159291

    All the goodness and protein of a grain and a pulse combined, with a lovely tomato taste and rich texture.

    Recipe #158466

    This is delicious! Filling but not heavy. Serve with multi-grain bread. Makes a lot!!

    Recipe #156238

    This is a great stew for cold winter nights! Serve with warm whole grain rolls or grilled cheese sandwiches. Caution: it does make a lot, but freezes well. It can be reheated directly from the freezer in the microwave. Just heat for 2 minutes at a time, stirring between each until it is as hot as you'd like it.

    Recipe #156234

    I think this is from a Rachel Ray cookbook. It is EXCELLENT! And it takes no time at all to make. Serve with grilled cheese sandwiches.

    Recipe #156237

    I plan to try subbing tortellini in this soup when I make it. Not yet tried, but recommended.

    Recipe #154491

    This is the vegetarian version of a soup I recently posted. I made it up the other day and it is real comfort food. Hearty and healthy - it makes a big pot and that's a good thing as you'll want more than one bowl.

    Recipe #144377

    Using plum tomatoes for this recipe will yield an intensely flavored soup — good for the chilly fall months. Use vegetable broth in place of chicken stock for a vegatarian dish.

    Recipe #144289

    2 Reviews |  By Elmotoo

    A quick, light soup for cool days. Straight from Norway for the World Tour.

    Recipe #137035

    Another addition for the 2005 World Tour. Not sure I will have a chance to test this one but it looks delicious.

    Recipe #135136

    Make sure to prepare in a pot with a large diameter to allow dumplings to rise to the top. This recipe is posted for Zaar World Tour 2005. I haven't tried it but it is from Sundays at Moosewood.

    Recipe #134492

    Posted for Zaar World Tour 2005. It's from a special edition of Saveur, The Best of Tex-Mex Cooking. They recommend you use 2 cups dried navy beans soaked overnight, but I've altered the recipe and cooking time for canned. I also halved the amount of oil. When I tried this it made a rather soupy stew; if you prefer your stews drier, I suggest cutting back on the broth, and add more if it gets too dry.

    Recipe #134188

    7 Reviews |  By Rita~

    Cooling quick and easy. The avocado gives it a creamy feel without the fat or dairy. Nice for a Bridal brunch.

    Recipe #82124

    4 Reviews |  By SJG3483

    A simple, vegetarian carrot soup. Adjust it for the season by serving it hot or cold.

    Recipe #49716

    Spicy, delicious and easy to make. After days of being sick with a cough and cold -- in the summer, no less! -- I was ready to eat something that I could actually taste. The soup is vegan, and the dumplings are vegetarian but contain dairy and eggs.

    Recipe #127419

    A delicious creamy – yet non-dairy – soup! "This soup is satisfying, but light. It's great for weekend suppers with a salad or sandwich." --Barbara Hansen, LA Times Staff Writer.

    Recipe #117144

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