The basil is what makes this soup so special. And of course, using fresh, organic locally grown vegetables always makes any dish tastier! Don’t worry so much about the quantities, and feel free to throw in whatever green veggies you have on hand. I added some green beans to the batch I made; asparagus, peas … Read more
This recipe bears no resemblance to traditional “vegetable soup,” (which personally I think is yukky!) because there’s no carrots, celery or potatoes. That’s why I call it simply Garden Soup! The beauty of it is the wide array of fresh vegetables – so you’re well advised to make this soup in the summertime, when all … Read more
Black bean soup is one of my favorite vegetarian soups, and this one is so rich and flavorful – it gets my highest marks! Serve it with white rice or cornbread – and a margarita or mojito is always nice too. You saute the veggies and spices, then add them to the beans when they’re … Read more
If you can find super-sweet corn that is not genetically modified (non-GMO), this soup is absolutely fabulous. Of course it will still be tasty with genetically modified corn, it just won’t be very good for you anymore! The cream is optional, and with or without it, the rich corn flavor makes this soup fabulous. The … Read more
This delicious, light and fresh-tasting soup gets its unique flavor from the mint. And unlike most recipes for cauliflower soup, this is not a cream-style soup. Instead, it’s a light and flavorful broth. So it’s extremely low-fat and low-calorie, plus it’s packed with healthy vegetables. It freezes remarkably well, so I always like to make … Read more