This Italian vegetable soup is a healthy alternative to high sodium canned soup. It includes tomatoes, carrots, celery, onions, beans, broth and pasta.
Leeks and potatoes are simmered in a seasoned stock then puréed. Cream and chives are added for a smooth finish to this robust soup.
Pumpkin is cooked in vegetable broth and given a flavour boost with garlic, onion, ginger, maple and an Indian spice blend.
This light and savoury soup, popular in many Chinese restaurants, is simple to make at home with chicken broth, whisked eggs, mushrooms, and a little seasoning.
Your garden’s summer tomatoes at their juiciest, blended with cucumber, seasonal fruit, onion, garlic and Spanish seasonings.
The perfect starter to an autumn meal is this delicious puréed soup made from seasonal ingredients.
This recipe was inspired by Canada’s First Nations people. The traditional diet of the Haudenosaunee or Iroquois is comprised of three staples that they call the three sisters: squash, beans and corn. The soup’s amber colour suits the mood of a crisp and bright fall day.
Turn those ho-hum carrots into a home run with this savoury Asian soup.
This chilled vegetable soup is perfect for a summertime al fresco lunch or as an appetizer with dinner on the patio. As ancient as the fabled region of Andalusia on the Iberian peninsula, Gazpacho is said to date back to Roman times. Before blenders and refrigeration, this nutritious vegetable dish was originally made by grinding…
This hearty soup made with leftover lamb, pot barley, and a classic broth with celery, onions and carrots makes the perfect lunch on a chilly day.