Good made with any winter squash! Though the recipe calls for 4 quarts of vegetable stock, we find that it's too much liquid for this soup. Try 4 - 6 cups, instead.
This is an amazingly creamy and warm soup, especially great on dark evenings in fall or winter. Serve this with some warm crusty bread and a green salad or steamed broccoli.
This simple, warming minestrone comes together in a snap. The recipe was taught in a City Market class on cooking with kale taught by Vermont cookbook author Andrea Chesman.
This recipe uses many pantry staples - onions, red chile flakes, canned tomatoes, vegetable broth, olive oil and little else - and is a blessing for those nights when you want something quick and inexpensive, but warming, to eat.
This soup is really called pea soup, but it has a head of lettuce in it, so we like to call it lettuce soup. Smooth, bright green, and delicious as a first course meal.
We offer this feel-good soup frequently at our Hot Bar and many have asked for the recipe. It's perfect for those long winter nights when all you need is a warm, comforting soup to brighten things up. For a delicious vegetarian version, use vegetable stock in place of chicken stock and replace the chicken with seitan, chickpeas, or any other favored substitute.
