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Soups
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Written by Kimberley Stakal
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When you crave something hearty, soul-satisfying and purely warming, reach for this seasonal recipe that comforts you while also supplying wholesome ingredients. This all-vegetarian stew is full of plant protein, fiber, antioxidants and ample fall spices. Don’t be intimidated by the cilantro oil—once you make this stunning green condiment, you’ll be looking for other recipes to use it in.
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Read more... [Autumn Lentil & Pumpkin (or Sweet Potato) Stew with Cilantro Oil]
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Soups
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Written by Shilo Urban
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Strawberries are the star fruit of the summer season, and for good reason: The bright red color and fresh sweet taste lift the spirit, thrill the taste buds and remind us of happy times. Strawberry shortcake, strawberry milkshakes and strawberry pie all no doubt have a special place in your heart. But have you ever tried strawberry soup?
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Read more... [Chilled Strawberry Soup]
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Soups
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Written by Shilo Urban
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A classic comfort food, chicken soup has been prescribed for body aches and ills since the times of ancient Egypt, and since then has been recommended to treat everything from hemorrhoids to leprosy.
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Read more... [Mom's Chicken Noodle Soup Made Easy]
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Soups
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Written by Esther Ting, PhD, and Marianne Jas, MA
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 Servings: 4 to 8
Ingredients:
1 Pound Dried Mung Beans
8 Cups Water
Sugar or Honey
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Read more... [Stay Cool with Mung Bean Soup]
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Soups
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Written by Laura Klein
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 Jerusalem Artichokes are tubers and are also known as sunchokes and come from a sunflower species. The flower blooms throughout the summer and the tubers are harvested and in season from October to March. If you like to grow your own fruits and veggies these are very easy to grow. They are drought tolerant and don't require a lot of water. Jerusalem Artichokes have a delicious nutty flavor that makes this soup come alive.
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Read more... [Cream of Jerusalem Artichoke Soup]
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Soups
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Written by The Culinary Institute of America
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 Servings: 4
The cuisine of Spain is rapidly becoming more familiar to cooks and restaurant-goers. This dish marries a flavorful cut of beef from the shoulder with some typical Catalonian ingredients: oranges, olives, red wine, and bacon. Bitter oranges are traditional, but if you don't have access to a bitter orange, use a Valencia (juice) orange and a touch of lime juice for nearly the same flavor profile.
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Read more... [Catalan Beef Stew]
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Soups
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Written by The Culinary Institute of America
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 Servings: 8
Many supermarkets now carry a decent selection of "exotic" mushroom varieties, such as shiitake, oyster, and cremini mushrooms. You can make this delicious chowder using a single variety or a combination. Avoid white mushrooms though; they don't have the flavor and texture needed for this hearty soup.
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Read more... [Crab and Mushroom Chowder]
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Soups
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Written by Staff Writer
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 Serves 12
Ingredients:
4 lbs roasted butternut squash
4 tablespoons olive oil
4 garlic gloves
Coarse kosher salt
1 cup heavy whipping cream
4-5 sage leaves roughly or lightly chopped
¼ cup (1/2 stick) butter
1 cup of diced onion
7 cups low-salt chicken broth
12 fresh sage leaves (for garnish)
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Read more... [Roasted Butternut Squash Soup With Sage]
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Soups
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Written by Daniel Orr
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 FARMfood: Green Living with Chef Daniel Orr
Farmers' Market Corn Chowder with Herbs I love this soup straight up, but try it with the addition of smoked
trout, crabmeat, or chopped prawns. It is good both hot and chilled.
Folks served: 8
3 potatoes, diced into 1⁄4'' cubes
6 ears corn, kernels removed and cobs scraped with the back of a knife
2 T olive oil
2 T butter
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Read more... [Farmers’ Market Corn Chowder With Herbs]
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Soups
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Written by Daniel Orr
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 FARMfood: Green Living with Chef Daniel Orr
I make this soup from local cress grown on Heartland Farm Creek. The beautiful young farmer brings her greens in a couple of times a week in the spring and early summer. The lovely white flowers make a beautiful garnish. The soup may be served either hot or cold, depending on the weather. In either case, quickly chill it so it keeps the vibrant green color, then reheat, if desired, just before serving.
Folks served: 8
5 bunches watercress, stems and leaves separated
2 onions, sliced
6 garlic cloves
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Read more... [Wild Creek Cress Soup]
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Soups
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Written by Laura Klein
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This soup is delicious in winter and summer and is a great way to eat your greens! If you can't find broccolini at your local market substitute broccoli and peel the stems (this is not necessary with broccolini because of its tenderness). Broccolini is a hybrid of broccoli and Chinese kale. The result is a tender, slightly sweet vegetable with edible stems and florets.
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Read more... [Organic Broccolini & Spinach Soup]
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