This simple soup is not only easy to make, but it is very low in fat and calories as well.
Soups
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Jalapenos give a little extra kick to this favorite chilled summer soup. And yogurt helps to cool the palate.
This recipe is easy enough for weeknights, but elegant enough to serve as a first course. Your guests will think they've been transported to a French bistro. Sprinkle some toasted pumpkin seeds and grated Gruyere cheese on top for a special garnish.
This soup is a cinch to pull together—serve it with homemade buttery croutons or a big slice of crusty bread to make it into more of a meal.
Curry and nutmeg give just the right zing to this vegetable purée.
I've been making this wonderfully versatile soup my entire adult life and I never ever tire of it. It's a great soup to serve on cool summer nights when turning on the oven doesn't seem arduous and even better to have on hand when it's too hot. Either way, it makes a complete meal, paired with a tomato salad, a loaf of crusty bread and a hunk of goat or cheddar cheese.
Serve it hot, serve it chilled, adjust the heat level to your taste and feel free to substitute the zucchini with broccoli, cauliflower or carrots. If you want to make this soup in anticipation of hot summer nights, cool and freeze before you add the herbs and yogurt: then all you have to do is thaw, add the missing ingredients and blend when you're ready.
This is a velvety lemon surprise. Feel a spring cold coming on? Have a bowl of this. I think this really hits the spot with the addition of the citrus.
Here in New Hampshire, fall comes early in the form of cool September nights. That means soup season starts gloriously here-with late-summer vegetables still available and the requisite chill in the air to make warm soup just the perfect food. When a late-summer night has you closing a window to keep the chill out, try this delicious, gluten-free, late-summer soup.
With important nutrients like protein, iron, potassium and fiber, this hearty, earthy soup is great for recharging and warming up after a winter workout.
This warm, comforting bisque is easy to make and immune-boosting too. The oysters provide zinc, which increases the production of infection-fighting white blood cells.
Adding yogurt to chili makes it rich and creamy. Once you've tried our recipe, it will be the only chili you'll want to make.
I am on a huge soup kick at the moment. It's easy and I can make enough for a few meals. You can serve soup as a main meal or with a salad or sandwich. I've just dug up massive amounts of potatoes from my garden recently and thought what a great way to use them - make Potato Leek Soup.
This soup is a "moovelous" way of using spare pumpkins bought for Halloween.
My husband Gary declares this the best recipe in my cookbook. It's guaranteed to wow your family and your dinner party guests. They'll never guess that yogurt is the soup base, because it is completely masked by the flavor of the roasted red peppers. The only time-consuming part in making this recipe is roasting the peppers. Adjust the seasoning to taste.
