Soups

Curried Butternut Squash & Apple Bisque

Try this delicious and warming curry soup when the temperatures start to drop! 

Tom Kha Gai (Coconut Chicken Soup)

Creamy, zesty, and warming, you’ll want this soup all fall and winter long. For a vegetarian twist, add sautéed veggie dumplings and/or silken tofu in place of chicken.

Garlic Basil Ratatouille

This vegetable stew is delicious over cooked couscous or your favorite rice. Sprinkle with shredded cheese and a side of green beans. 

 

Heirloom Tomato Gazpacho

Enjoy this simple and refreshing Spanich soup for lunch or dinner.  Pairs great with a green salad and crusty bread.  Gazpacho is best served slightly chilled, not ice cold.  

Raw Avocado and Cucumber Soup

A nourishing and satisfying soup, high in healthy fats, to enjoy during the warmer months of spring and summer. To save time, use 2 cups of store-bought plain, unsweetened almond milk.

Vermont Winter's 3 Bean Pot Pie

This recipe was submitted by Amanda Kolifrath and was the winner in our 2015 We ♥ Local Beans Recipe Contest. Amanda says, “The variety of beans with the mixture of spices and the sweetness of the cocoa powder make for an interesting flavor. This meal is perfect for cold winter nights when you want to eat healthy but desire comfort food.”

Peruvian Quinoa Soup

Serve with empanadas, the traditional Central and South American savory turnovers, or add 1 to 2 cups of cooked, chopped chicken to the soup for an easy one-pot meal.

Roasted Beet and Fennel Soup

Serve this rustic, French-inspired soup “a la vieille Russie” (hot with a swirl of sour cream or yogurt), paired with simple oven-roasted chicken, duck or potatoes. A sprinkle of savory fresh herbs, like dill, thyme or chives, adds even more character.

Hungarian Mushroom Soup

Earthy and hearty, this soup pairs well with roasted vegetables, meats, game and sausages and stands up to dishes with assertive flavors. Make it a one-pot meal by adding your favorite cooked protein or pasta.

Avgolemono

Serve this rich, tangy chicken soup as an entrée with a small Greek salad or antipasti platter, fine cheeses and crusty bread. Baklava makes a sweet finish to the meal.

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