Soup Recipes (Most Popular)
This is a great soup for those who like a creamy and a little spicey cream gluten free soup.
The spice comes from a jalapeno, so feel free to leave that out and this broth would no longer be spicy.
The key to having a clear (instead of cloudy) broth is to not allow the broth to come to a boil. It should slowly come up to a simmer, but NEVER a rolling boil...and...in order to have that beautiful golden colored broth you must leave that yellow onion whole and do not peel the paper-like skin.
Enjoy in soups or any recipe that calls for broth. It freezes nicely too.
NOTE: I would assume this actually has zero calories considering that you are not consuming the actual vegetables.
I modified TZIPPY04's Left-over magic chicken and noodles recipe to use low-sodium broth. I also added zucchini matchsticks.
This is a gorgeous soup, the green colour put my family off when I first made it but now even the kids love it. You can make this with fresh spinach or 3-4 blocks of frozen spinach.
Spicy, savory, nutty, rich, and vegetarian -- low in fat, loaded with nutrients! This is a complete meal - add a square of corn bread or a dollop of sour cream if you like. Also great topped with avocado, scallions, and a bit of cheese.
GLUTEN FREE, VEGAN, VEGETARIAN, LOW FAT, HIGH PROTEIN AND FIBER
Fantastic with fresh corn on the cob. Based on recipe from Mark Bittman of the New York Times
Great wholesome and yummy soup perfect for making in my Vitamix. So quick and simple!
Gluten-free, Dairy-free. Make several days ahead of time for use in recipes.
From a Latvian cookbook I got at the library. You could use store-bought beef broth, but I followed the recipe and made the broth from beef shanks first, strained off the broth and then made the soup.
Also, I used my dad's homemade lower-salt saurkraut, but if you use bottled, rinse it with plain water before using to reduce the salt in your soup.
This recipe comes from the New York Times cookbook page 265 (Harper 1961). My recipe follows the original closely with some changes to spice content and the depth of the broth.