Though it’s still warm here in the Northeast the mornings are beginning to have that crisp feeling and the evenings are cooling down. When Fall weather approaches I start craving soups and heartier meals. Curry Carrot Soup is easy to make. If you want to make this recipe vegetarian then use vegetable stock instead of chicken stock.
Finally spring is here and not a moment too soon either! I like to make Asparagus Soup as soon as the really good asparagus comes into the market. The young spears are tender enough to purée easily, and the result is smooth and creamy. The soup is wonderful in any season, actually, as asparagus is usually available year-round in most markets. You can always trim the spears with a vegetable peeler if the ends look at all fibrous.
Homemade is always better so ignore those powder soup packets on the grocery shelves and make your own. You’ll be amazed at how easy Miso Soup is to make and absolutely delicious.
I’ve received so many requests for this recipe that I finally created it for everyone to make when they’re looking for a hearty soup. My Chicken & Orzo Soup is so delicious that I make sure to make a big pot and eat it for days.
Don’t like to cook? Short on time? Here is a super easy way to create a great soup without really lifting a finger. Of course if you want to heat it up then by all means be my guest.
It’s cold outside and I’ve been dealing with an ill household this week, which means it’s been soup, soup, and more soup! Carrot Apple Soup…yeah, they like it.
A beautifully green colored soup garnished with a touch of cream is perfect for these cold winter days.
A few years ago I was in England during a chilly spring. I hadn’t packed enough warm clothes and was freezing until I could purchase enough warm clothing to keep the chill away. I was staying in the Cotswolds and decided to take a drive to see Stonehenge. After looking around and wondering, “how did they do that and who they was” I realized that I was famished and pretty chilly. There was a rickety food truck outside in the Stonehenge parking lot that sold only one thing…Stonehenge Soup. I was so hungry and so cold that I purchased a big cardboard bowl of it and was given a flimsy plastic spoon and a paper napkin that was the size and consistency of what one would get at the ice cream parlor. I eagerly took a bite and quickly realized that this was the WORST soup I had ever had in my life. The vegetables looked like they were chopped with an arrowhead and the giant hunks of stew meat were tougher than shoe leather. The broth was pretty much just water. The funny thing is that the soup was so bad, but I was so hungry and cold that I ate every bit of it. I kept thinking to myself, “how can I be enjoying such a horrid soup?” I’ll never forget the Stonehenge Soup experience and sometimes think I may go back just to see if they’re still selling it.
This is the perfect soup for a winter meal. I like to make it on the weekend and either have it for lunch or a quick dinner before heading out to a movie.
Many of us just don’t have time to make chicken noodle soup from “uber scratch.” To speed things up you may want to heat the broth mixture in the microwave to jump-start the cooking. In the meantime, sauté the aromatic ingredients in your soup pot to get this dish underway. I like the shape of fusilli; you can also make this soup with wide egg noodles, rotini, or even orzo.
