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Soups (97 recipes)

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Acorn Squash Velouté with Ginger and Mustard Seeds

Acorn Squash Velouté with Ginger and Mustard Seeds

A velvety, pureed soup topped with toasted cumin and mustard seeds. Acorn squash is spiced with ginger and cayenne, which adds quite a bit of flavor and gives this soup a slightly fancy feel.

Category: 
Preparation time: 5m

Ingredients:
2 1/2 c onions, 3 T oil, 4 1/2 c broth, 2 T tomato puree, 1 pn cayenne pepper, 1 T cumin seeds, 1 T mustard seeds, 8 c acorn squash, 2 T fresh ginger


Featured
Autumn Minestrone

Autumn Minestrone

If you are a fan of minestrone, you will surely enjoy this veggie-laden version. The kale is a particularly nice touch, imparting a complementary texture as well as a nutritional punch. Wholesome an
Category: 
Preparation time: 1h

Ingredients:
2 T oil, 1 c onions, chopped, 2 clv garlic, minced or pressed, 1 t dried oregano, 6 c water, 2 1/2 c winter squash, peeled and cubed. select a firm variety, such as acorn, buttercup, or delicata, 2 1/2 c potatoes, cubed, 1/2 c carrots, peeled and diced, 2 stalks celery, chopped, 4 c kale, stems and center rib removed, chopped, 1 1/2 c cannellini beans, or 15 oz. can, drained, salt and fresh ground pepper, to taste


Featured
Avgolemono or Greek Lemon-Egg Soup

Avgolemono or Greek Lemon-Egg Soup

A delightful Greek lemon soup.
Category: 
Preparation time: 45m

Ingredients:
1 bouillon cube, 1/2 c long grain brown rice, 1 bay leaf, 4 green cardamom pods (crushed), 1 1/2 t salt, 2 eggs (large), 2 egg yolks (large), 10 lemon strips (from the rind), 1/4 c fresh lemon juice, 1 medium shallot (sliced long and very thin)


Featured
Beet and Fennel Soup

Beet and Fennel Soup

This fall soup is great hot or cold. Garnish with the fennel fronds and enjoy!

Preparation time: 1h

Ingredients:
5 beets, 2 T oil, 2 onions, 1/4 t fennel seed, 3 fennel bulbs, 1/4 c water, 3 c broth, 2 T orange juice