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	Mushroom Broccoli Tomato soup - Indian style by Foodessa A hearty and rich Indian inspired soup hits the spot while waiting for the main meal. For a dedicated post...refer to: http://www.foodessa.com/2014/10/autumn-table-invite-and-laurentian.html	1 vote 2755 views
	Red Bell Pepper Soup by Mihir Shah Great light meal on hot summer days or nights. Serve with a warm baggett or garlic bread. Oh, and don't forget a bottle of wine!	2 votes 6901 views
	Homemade Vegetable Stock by Jasper Sone Vegetable stock is used in most of the vegetarian recipes. This could also be a good substitute of chicken stock	1 vote 1 review 4695 views
	South Indian style creamy vegetable soup by Anita Mary Amalor This soup recipe comes very handy when you want to have something healthy after a long day's work. Very quick and easy to prepare in a matter of 20 minutes. I tried something different today with the South Indian flavors in an ordinary vegetable soup and it tasted good.	1 vote 2391 views
	Carrot-ginger soup by Chris Patil Very subtle Indian influence but otherwise a simple celebration of the carrot. Ginger provides the heat and keeps them guessing. The recipe calls for a vegetable juicer, but if you don't have one: Halve the carrots, and use 3-4 cups of carrot juice to substitute for the juiced ones. Ginger juice is harder but you can get enough by…	1 vote 6032 views
	Butternut Squash Sambar by thecurrymommy A healthy twist on sambar made with 100% butternut squash as a base.	1 vote 244 views
	Lal Mirch ka Achaar (Stuffed Red Chili Pickle) by Hina Gujral Lal Mirch ka Achaar or lal mirch ka bharwa achaar is red chili pickle stuffed with homemade spice mix soaked in mustard oil, this pickle takes 2 - 3 days in warm winter sun rays to get ready for consumption and has shelf life 1 year if stored in sealed jar at room temperature and handled with great care.	1 vote 1 comment 2443 views
	Butternut Squash Soup by Judy Fisher This savory soup is delicious and filling on a cool day. The curry and garlic give it a wonderful flavor. This is a family favorite that I learned at a cooking class given by Rachel Perelman who is the chef at my daughter's school. Serve with salad and a crusty bread.	1 vote 3 comments 3806 views