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Mulligatawny Soup Recipe by Hina GujralMulligatawny Soup is an English soup recipe with origins in Indian cuisine. To be more precise the roots of its origin are in the Anglo-Indian Cuisine developed during the British Raj in India. The name originates from the Tamil words millagai/milagu and thanni and can be translated as “pepper water”. Many relate Mulligatawny Soup… |
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Slow Cooker Chicken Noodle Soup by Julia Ann SoudersEnjoy a rich soup of chicken, vegetables and noodles to soothe you through the cold chill of winter. Use 1 cup of frozen peas and carrots. Or use all canned chicken broth. .©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”… |
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Indian Chicken Soup by Navaneetham Krishnanmade with chicken, potatoes, carrot, tomato and spices for that spicy, tangy and aromatic flavours. |
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After Thanksgiving Turkey Noodle Soup by Denise SherinThere's nothing better than a basic Turkey noodle soup. We all look forward to this after Thanksgiving. This is my version of Turkey noodle soup. The water and veggie amounts listed are approx. use what you need depending on the amount you are making. Hope you enjoy it. |
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Cream of Turkey Onion Mushroom Soup Combo by Denise SherinThis soup is a Hat-trick, I created this combination of 3 family favorite cream soups all in one! It thick and delicious! It's a must after Thanksgiving. If you don't have time to fully caramelize the onions just try and cook then slow enough to pull out that sweet and creamy texture. I also started using Cream Soup Starter by… |
1 vote
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Egg Rasam (Indian Pepper Soup With Egg) by Navaneetham KrishnanAppealing with its tangy, peppery and garlicky flavors. |
1 vote
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Sour Fish Soup by Navaneetham KrishnanClear-light soup with a sour tinge, succulent fish pieces and wonderfully fragrant with lemongrass. |
1 vote
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Almost A Borscht Soup by GlennI wanted a hearty soup for lunch and had a left-over half head of boiled cabbage. What else could I do but go wild adding borschtish ingredients until I almost lost track. Bottom line, if you don't have an ingredient just leave it out or substitute something else. Have fun and be surprised, like I was, that this came out tasting… |
3 votes
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Pepper Garlic Rasam (Indian pepper soup) by Navaneetham KrishnanSparkled with curry leaves, coriander leaves and spring onion without any compromise on its authentic flavour. |
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Curried Pumpkin Soup by Hina GujralCurried Pumpkin Soup is packed with goodness of pumpkin, carrot and apple flavored with whole spices and a dash of curry powder. For the first time I tried apple in a soup and I really liked the taste, apple added a hint of tartness and sweetness to the flavor profile of the soup, which was complimenting the character of whole spices… |
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Carrot-Ginger soup by karenrecipeCarrot and ginger soup most healthy soup than any soup in this world . i hope you will enjoy the recipe and try as well . |
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Indian Yogurt Soup by Navaneetham KrishnanThis soup is a delectable combination of Indian spices and the must have Indian herb; curry leaves. It’s nicely done; not too spicy, neither too sour nor astringent in taste. |
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Chinese Chicken Herbal Soup by Navaneetham KrishnanThe well balanced flavours of the soup with herbs and tender chicken pieces worked in harmony to deliver a nourishing and delicious soup. |
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Pumpkin Garlic Soup by Navaneetham Krishnanthe taste is a revelation, thick and heavy with a thin layer of olive oil and bits of fried garlic and shallots floating on top. |
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Roasted Cauliflower and Leek Soup by Colleen McconnellI kept this soup simple to let the subtle flavors of the cauliflower and leeks shine through. I seasoned it with a little bit of fresh thyme, opted for water over broth, and drizzled a little extra virgin olive oil on the top of each serving. This could also be served "loaded" like a potato soup with some crumbled bacon, sharp… |
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