Showing Results 31-40 (85 Total)

Carrot Soup with Goji, Orange & Ginger

In a large saucepan over medium heat, warm the olive oil. Add the leeks and sauté until just slightly softened, about 3 minutes. Add the carrots, potato and ginger and sauté until the vegetables are just softened, about 5 minutes more. Add…

Cauliflower-Leek Soup

Bring 4 quarts (16 cups) water to a boil in a Dutch oven, and stir in juice. Add cauliflower, reduce heat, and simmer 15 minutes or until tender. Drain. Melt 1 1/2 teaspoons butter in a large nonstick skillet coated with cooking spray over medium heat. Add…

Chestnut and Kale Soup

Cavolo nero is a member of the kale family. Between farm stands, specialty produce markets, and natural food stores it is available year-round. To find it, be aware of its many aliases: Tuscan kale, black cabbage, lacinato, and dinosaur kale. Its rich,…

Cold Curried Mango Soup

A ripe mango should give slightly to the touch and have a splendid, full aroma. In general, mangoes are most affordable, available, and at their peak of flavor during the later summer months -- the very best time of all to make this exotic, cooling…

Corn Chowder with Lobster

You don't have to go to Maine to enjoy this dish, which makes for a hearty first course or a light lunch with crusty bread and a green salad.

Corn Gazpacho

This refreshing soup is perfect to serve during hot summer nights. It's quick to prepare too!

Cream of Butternut Squash Soup

A vibrant harvest soup, this is perfect served with a dollop of yogurt or low-fat sour cream and a grating of fresh nutmeg. Make the most of packaged frozen butternut squash to save time!