Search Results (6,545 found)
cooking.nytimes.com
This recipe is by Ann Patchett and takes 1 hour, plus 1 day's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Sweet potatoes, carrots, and apples are pureed with red lentils and seasoned with ginger, cumin, and chili powder for this warm and flavorful winter soup.
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This coconut cream chicken noodle soup with sriracha and lots of veggies is very quick to prepare when made in the Instant Pot®.
www.chowhound.com
The portobello mushrooms in this vegetarian recipe are stuffed with the caramelized onions, croutons, and Gruyère cheese found in French onion soup.
cooking.nytimes.com
This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
So cheesy and crunchy, we bet you won't even miss the bread.
cooking.nytimes.com
Just the right amount of basmati rice contributes just the right amount of substance to this beautiful, light spring soup.
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It's very easy to elaborate upon this fresh tomato based soup, but its incredible taste relies upon using top quality olive oil and Parmesan cheese. Use very ripe tomatoes for the fullest flavor.
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Yogurt adds a refreshing tang to this cooling cucumber soup.
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Dried black-eyed peas and sausage combine in this slow cooker soup with carrots, oregano, and garlic powder.
cooking.nytimes.com
Traditional garlic soup might include pasta, potatoes or toasted bread I decided I wanted more protein and less refined grain for this last-minute dinner, so I used some leftover quinoa that I had in the refrigerator.
www.allrecipes.com
Homemade soybean miso and peanut butter bring an Asian feel to this flavorful soup full of chicken, lentils, carrots, and spinach.