This turkey soup recipe is brightened by ginger, lemon, and mint. A great way to use leftover turkey or even chicken.
Here yellow gazpacho, made from yellow beefsteak tomatoes, is paired with a ratatouille. The yellow gazpacho can be made ahead. Serve the gazpacho icy cold.
This carrot and yam soup is bright orange and full of flavor. Besides carrot and yam, there are parsnip and celery root. A simple soup to make. Vegan, too.
Fennel and onion take center stage in this soup. The fennel and onion are slowly cooked until sweet giving the soup an earthy flavor. A soup for vegans.
This potato and roasted garlic soup is bursting with flavor. The potato thickens the soup, and the sweetness of the roasted garlic lends earthiness.
Our roasted parsnip and Jerusalem artichoke soup is ideal Jewish holiday fare. The parsnips and artichokes give the soup a deep earthy flavor. Keeper soup.
This hot and sour soup from Thailand combines shrimp, chile peppers, lemongrass, galangal, tomatoes, mushrooms, and lots of cilantro. Exotic, spicy soup.
Paper thin slices of curried beef and stir-fried onions and salsify sit on top of a pile of udon noodles. A rich fish broth completely the picture.
An utterly simple, Indian-inspired recipe in which mussels are bathed in a savory saffron broth spiked with ginger, garlic, peppers, and curry.
Perfect for a hot summer day, white Spanish gazpacho has the mellow flavor of almonds. Garnish with grapes or try gooseberries for a sweet, tart flavor.
Two root vegetables are sauteed and simmered slowly to make this creamy carrot ginger soup. Puree the soup and serve hot or cold depending on the season.
Food writer and cookbook author Diane Morgan extolls the virtues of cool-weather cooking and offers up her recipe for a soul-heartening beef borscht.
Slowly sweating the onions releases the sublime flavors of this English onion soup by Jamie Oliver. Use a variety of onions: white, red, and shallots.
A simple soup that sorta tastes like someone stuck a straw in a perfectly ripe cantaloupe, except this comes spiked with just the right amount of sweet heat.
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