Got 30 minutes? Then you can enjoy this easy minestrone for lunch!
Jocoque is a Mexican-style sour cream, somewhere between salted buttermilk and a thin sour cream and ranging in taste from tangy to sharp. Reduce the fat by using reduced or fat free sour cream. What makes this soup quite unusual is its odd juxtapositions–sweet and savory, bland and picante, liquid and solid, with unexpected textures and with a wonderfully festive look. In fact, it’s a complete surprise to eat–and in the most positive way. It’s adapted from Guadalupe Rivera’s Recipes and Reminiscences of Life with Frida Kahlo, her stepmother. Serve hot in flat, wide soup bowls to 4 people. It is an excellent prelude to any number of Mexican or other main dishes.
Miso and garlic-infused vegetable broth makes a tasty base for instant ramen noodles and fresh vegetables. No need for the sodium-heavy flavor packets. Tofu adds protein and texture and soaks up the flavor of the broth.
You can’t go wrong with vegetable soup! This easy to make version will stay fresh in the refrigerator for up to two weeks, so you can make a large batch and save some for later.
This traditional Tuscan soup is the perfect way to warm up as the weather gets cooler.
A quick and easy vegetable chowder. Throw it together in minutes or make some on Sunday evening and microwave a bowlful on Monday.
This creamy soup is especially yummy garnished with warm homemade croutons, but you can lighten up the recipe considerably by skipping on the croutons. Go with naked soup, garnish with a fresh sage leaf, or top with a handful of roasted sunflower seeds.
No presoaking or parboiling beans needed if you’re doing this with a crockpot. Just a no-fuss pot of soup that’s ready at the end of the day.
Gazpacho is a raw, vegetable-based soup consisting mainly of tomatoes. Its a very popular dish during the summer months in Spain.
Chilling makes flavors less pronounced, so be sure to taste the soup before serving. You may need to adjust the vinegar and salt for balance. If you need to speed up preparation, start with pre-chilled ingredients; that cuts the chilling time.
Forget that canned tomato soup! There’s a better way to celebrate the appearance of fresh cilantro and nice, ripe tomatoes at your local farmer’s market!
Such a hearty stew you may not even notice it’s meatless!
This rich vegetable stew is extra special when made with fresh grilled corn and homemade corn stock. But if you’re in a hurry, it works with vegetable stock and frozen corn kernels too.
Posole is a traditional soup or stew made with hominy – dried corn kernels that have been soaked in lye-water. The soaking process gives hominy a unique flavor and texture, and actually makes the corn kernels more nutritious – by converting some of the B vitamins it contains so they’re more easily absorbed by the body.
Freezing and thawing tofu gives it a slightly chewier texture that works well in soups and stews. Try this savory not-chicken soup and see for yourself.
The “creaminess” of this slightly sweet, curried soup doesn’t come from dairy – so the recipe is suitable for vegan diets.
