Cuisine: soup

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Chickpea Stew

2 Tablespoons olive oil 2 medium carrots, peeled and chopped 2 celery stalks or 1 fennel bulb, chopped 1 medium onion, chopped 2 kohlrabi, peeled and chopped 2 cloves garlic, minced pinch, crushed red pepper flakes 2 teaspoons fresh rosemary, … Continue reading

Young Turnips and Sweet Potato Soup

2 leeks 1 medium onion 4 T. butter salt and pepper to taste 2-3 pounds young turnips 2 russet potatoes 1 small sweet potato 2 quarts vegetable stock Note: For those of you who like more than salt and pepper … Continue reading

Apple Fennel Soup

1 medium sweet onion, chopped 1 large fennel bulb, cored and chopped 3 cups low-sodium vegetable broth 3 Granny Smith apples, cored and chopped 1/4 teaspoon ground ginger 1/4 teaspoon dried tarragon 1/4 teaspoon dried thyme 1/4 teaspoon fine sea … Continue reading

Minestrone Soup

2 Tbs. olive oil 2 medium onions, chopped 2 large leeks, white and light green parts only, cleaned and sliced 2 medium carrots 2 celery stocks, chopped salt 6 garlic cloves, minced ½ head cabbage shredded or collards, stemmed and … Continue reading

Masala Winter Squash Coconut Milk Soup

Ingredients: 4 cups fine-grained winter squash, such as ‘Butternut’ or ‘Blue Hubbard,’ roasted and mashed 3 Tablespoons olive oil 1½ cups diced onion 3 cloves garlic, chopped garam masala powder (start with 1 Tablespoon; I used 3 Tablespoons; see note … Continue reading

North African Squash and Chickpea Stew

Ingredients 2 T. canola or sunflower oil 2 large onions, diced 2 garlic cloves, finely chopped 1 celery stock, finely diced 1 t. ground turmeric 1/2 t. ground cinnamon ½ t. ground ginger Sea salt and freshly ground pepper to … Continue reading

Bean and Grain Soup (with Sweetwater Veggies, of course)

The recipe featured here incorporates several Sweetwater-grown veggies: carrots, turnips and kale. With some beans and grain (in this case I used farro) this makes for a hearty dinner when accompanied by some great bread and a salad. Ingredients 3 … Continue reading

Radish Top Soup

2 tablespoons butter 1 large onion, diced 2 medium potatoes, sliced 4 cups raw radish greens 4 cups chicken broth 1/3 cup heavy cream 5 radishes, sliced   Directions Melt butter in a large saucepan over medium heat. Stir in … Continue reading

Creamy Red Kuri Squash Soup

4 heaping cups coarsely diced kuri squash seeds and skin removed (buy a 2 -3 pound kuri squash) 1 quart vegetable stock 3 tablespoons olive oil 1 medium yellow onion, sliced 1 sweet apple, cored and sliced 1 teaspoon ground … Continue reading

Rainbow Chard & Butter Bean Soup

6 cups water 1 can cream of celery soup 2 cans butter beans 1 can diced tomatoes (or 2 ripe chopped tomatoes) bunch of frozen Rainbow Chard (that was from my garden) about 1 – 2 cups of certified organic … Continue reading

Spicy Beet Soup

• 2 lbs. whole beets • 1 & 1/2 cups vegetable bouillon • 1 cup full-bodied red wine • 2 cups water • 2 tbs. soy margarine • 1 white onion, coarsely chopped • 1 tbs. dark brown sugar • … Continue reading

Potato-Kale Soup with Gruyère

Serves 6 • 2 tablespoons butter • 1 1/2 cups finely chopped onion • garlic clove, minced • 7 cups fat-free, less-sodium chicken broth • 4 cups coarsely chopped peeled Yukon gold potato (about 1 1/2 pounds) • 1/4 teaspoon … Continue reading

Kale and White Bean Soup with Spicy Sausage

Serves 8 • 2 tablespoons olive oil • 1 cup diced onion • 1 cup diced red bell pepper • 1 cup diced celery • 1/2 cup diced carrot • 8 to 12 ounces andouille sausage or other smoked sausage, … Continue reading

Cauliflower and Walnut Cream

Serves 4 • 1 medium cauliflower • 1 medium onion, roughly chopped • 2 cups chicken or vegetable stock • 2 cups milk • 3 tablespoons walnut pieces • Salt and pepper • Paprika and additional chopped walnuts to garnish … Continue reading

Cream of Cauliflower Soup

Serves 6 • 2 tablespoons olive oil • 2 large onions, finely diced • 1 garlic clove, crushed • 3 large floury (i.e. russet) potatoes, peeled and finely diced • 3 celery sticks, finely diced • 7 ½ cups stock … Continue reading

Curried Cauliflower Soup

Serves 4 • 3 cups of milk • 1 large cauliflower • 1 tablespoon garam masala • Salt and ground black pepper • Fresh cilantro for garnish Pour milk into a large pan and place over medium heat. Cut cauliflower … Continue reading

Gazpacho-Spanish Cold Tomato Soup

Serves 4 • 2 pounds ripe tomatoes, peeled OR 32 oz canned tomatoes • 1 medium carrot • 1 medium cucumber • 1 medium green pepper • 2 garlic cloves • 1/4 cup Spanish extra virgin olive oil • 3-4 … Continue reading

Pure Cream of Tomato Soup

Serves 6-8 • 5 tablespoons butter • 1/2 cup chopped onion • 4 tablespoons flour • 4 cups milk • 1/2 bay leaf • 1 1/2 teaspoons sugar • 1 1/2 teaspoons salt • 1/2 teaspoon baking soda • 3 … Continue reading

Roasted Tomato Basil Soup

Serves 6-8 • 3 pounds ripe plum tomatoes, cut in half lengthwise • 1/4 cup plus 2 tablespoons good olive oil • 1 tablespoon kosher salt • 1 1/2 teaspoons freshly ground black pepper • 2 cups chopped yellow onions … Continue reading

Healing Cabbage Soup

Serves 8 • 3 tablespoons olive oil • 1/2 onion, chopped • 2 cloves garlic, chopped • 2 quarts water • 4 teaspoons chicken bouillon • 1 teaspoon salt, or to taste • 1/2 teaspoon black pepper, or to taste … Continue reading