Find more about dinner combined with these topics:
- organic (11)
- comfort food (9)
- healthy (9)
- vegetables (6)
- vegetarian (6)
- quick & easy (5)
- soups (4)
- soup (3)
- PASTA (3)
Find more about soups combined with these topics:
All About "dinner" and "soups"
Butternut Squash Soup
With just a hint of curry, this gorgeous soup smells almost as wonderful as it tastes. I like to make it in large batches and freeze it for a quick supper all winter long. Add a crusty loaf of bread and a salad and you're got a light, yet satisfying meal. This would also make for an elegant first course at your holiday feast.
Read More
The Soup of 1000 Vegetables
This is the method from an old Marcella Hazan minestrone recipe, and it's an economical use of your time, and also a great way to get lots of flavor into the soup, since everything gets to sauté for a nice long time. A really good bowl of soup is less of a recipe than a formula. And the formula is this: a beany something + a starchy something + a tomato something + loads of random veggies + broth. You begin sautéing whatever onion/garlic type thing you're going to use, and then you prep the veggies one at a time and add them to the pot and stir them as they're done.
Read More
Borscht
An excellent way of using up root vegetables, Borscht is a sweet and vibrantly pink soup. In their very popular article "The 11 Best Foods You Aren't Eating," The New York Times listed beets as number 1 thanks to all their lovely folates and antioxidants. I admit they recommend eating them raw for maximum nutrition -- but they're still plenty healthy cooked. Plus, when you stir a bloop of sour cream into it, it turns almost fluorescently pink
Read MoreButternut Bisque with Buttered Nuts
Come fall, winter squash are everywhere in farmer's markets and grocery stores, stacked everywhere like an odd assortment of mutant pumpkins. Don't be daunted: pear-shaped butternuts, the best of these vitamin-packed powerhouses, are dense-fleshed and enticingly sweet--plus, they keep well and are available long after summer's bounty has dwindled. This velvety-rich soup gets added sweetness from a bit of maple syrup, and buttery crunch from toasted pecans. Delicious.
Read More