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something light and asparagus is in season, so what better way to celebrate that than to have asparagus soup I've never made it before, but played it by ear (it is a cream soup, so not too difficult), and it came time I will try this roasting the asparagus until tender rather than simmering, then chop it up and soupify

This is a soup that I first tried out of my Taste of Portugal cookbook by Edite Viera, and then at a at once too bland and starchy though, so I have played around since, and was very happy with today's soup urfa biber per bowl chives for sprinkling Salt and pepper to taste 1) Sauté onions briefly in oil in a soup This soup is silky smooth and velvety.

There are masses of different recipes out there for Mulligatawny Soup, which made it to Europe during in doubt - over night will be super sure, but a few hours works too.) 4) Blend til about 75% of the soup

Like cream of spinach soup, but made with leftover whey I had on hand from my cheese making experiments Carrying on our habit of having soup for lunch, I pulled this together in about 10 minutes and it was It had a little less richness to it than cream of spinach soup, as is to be expected, but it didn't suffer chopped 1,5 l whey (about 6c) 400-500 g spinach 1 tsp sumac Pepper 1) Heat oil in a heavy bottomed soup

Continuing on our soup for lunch trend, this made its appearance and proved an excellent addition to

1 tsp garam masala 1 tsp cinnamon 1/4 tsp cloves Salt and pepper to taste Herbs de Provence 1) In a soup

Here is a another new twist on pumpkin soup. Turkish black chilli) 1 tsp fenugreek seeds Salt and Pepper to taste 1) Heat oil in a heavy-bottomed soup Wonderbag slow cooker once it had come to a simmer and went out for a walk in the meantime.) 3) Blitz the soup So tasty and a beautiful variant to the traditional pumpkin spice soup. brings a warm fragrance to the soup.

I love pumpkin soup and we have it every year. This time though, instead of the traditional creamy spicy pumpkin soup, we went for chunky with a different

As mentioned in Day 46 of The Challenge Soup season continues! (Does it ever really stop?) This was a first try at this soup, but it will be sticking around now. Very tasty, quick to pull together and a good twist on the various other carrot-based soups we make. veggie stock 1/2 c dried sage 2 tsp honey 1/2 tbsp olive oil Salt and pepper to taste 1) Heat oil in a soup This has got to be one of the simplest of soups, but it was warming and satisfying on a cold October

As mentioned in Day 38 of The Challenge This can be vegetarian, as this was, or with ham and bacon, but either way it's tasty and satisfying, while also being easy and quick to assemble. Ingredients: 2 c peas 1 tbsp olive oil 2 onions, chopped 4 potatoes, chopped 2 carrots chopped. 2 tbsp lemon Salt and pepper to taste 1) Sauté onions in oil in a saucepan. Add potatoes and carrots and sauté for a minute longer, then add the peas and enough water to cover the veg. 2) Bring to a simmer and cook until the potatoes and carrots are tender. Blitz to desired smoothness. 3) Serve into bowls and drizzle the lemon juice over the top and season as desired. Simple and satisfying especially served with crusty bread and some cheese.