PermaLink at: http://www.greenkitchenstories.com/indian-lentil-soup/

serves 4
You might need to buy:
  • extra virgin olive oil or coconut oil
  • curry powder
  • ground turmeric
  • ground chili or harissa
  • / 1 liter vegetable stock
  • sea salt

PermaLink at: http://restaurant.food.com/recipe/olive-garden-pasta-e-fagioli-soup-in-a-crock-pot-copycat-31717
Art

You might need to buy:
  • pasta
  • oregano
  • pepper
  • parsley
  • ground beef

Per serving:: 616 calories – 72 gr carbohydrate

serves 4
You might need to buy:
  • diced onion
  • minced garlic
  • turkey
  • salt
  • ground pepper
  • chicken broth
  • red wine vinegar
  • dried thyme

PermaLink at:: http://www.nytimes.com/2013/06/07/health/spinach-and-tofu-wontons-in-broth-recipes-for-health.html?ref=health&_r=0

You can find wonton wrappers in most supermarkets. Sometimes they’re in the produce section in the cooler with the tofu. Use either round or square wrappers for these; make them ahead if it’s more convenient and freeze.
Advance preparation: The wontons can be made ahead and frozen. Once they freeze on the sheet pan, transfer them to freezer bags. They will keep for a month. Add directly to the simmering broth and allow a few extra minutes for cooking.

Nutritional information per serving (6 servings): 217 calories; 7 grams fat; 1 gram saturated fat; 4 grams polyunsaturated fat; 2 grams monounsaturated fat; 19 milligrams cholesterol; 26 grams carbohydrates; 3 grams dietary fiber; 388 milligrams sodium (does not include salt to taste); 12 grams protein

You might need to buy:
  • dry sherry
  • sugar
  • Salt to taste
  • sesame oil
  • minced fresh ginger
  • sesame seeds
  • minced cilantro
  • chicken stock or vegetable stock
  • Salt to taste
  • Chopped cilantro and sprigs for garnish

Permalink at: http://www.nytimes.com/2013/06/06/health/yogurt-or-buttermilk-soup-with-spinach-and-grains-recipes-for-health.html?ref=health

“This is informed by my yogurt or buttermilk soup with wheat berries from a few weeks ago, but this time I stirred chopped steamed spinach into the refreshing mixture. It’s a great soup to keep on hand as summer arrives. For a particularly irresistible version, add some diced avocado.”
Advance preparation: You can make this several hours before serving, but wait a while before you stir in the spinach so that its color doesn’t fade too much. If you’re making the soup to eat during the week (it makes a terrific lunch) keep the spinach separate and stir it into each serving.

Nutritional information per serving (6 servings): 211 calories; 4 grams fat; 2 grams saturated fat; 0 grams polyunsaturated fat; 1 gram monounsaturated fat; 12 milligrams cholesterol; 32 grams carbohydrates; 5 grams dietary fiber; 209 milligrams sodium (does not include salt to taste); 14 grams protein

Nutritional information per serving (8 servings): 158 calories; 3 grams fat; 2 grams saturated fat; 0 grams polyunsaturated fat; 1 gram monounsaturated fat; 9 milligrams cholesterol; 24 grams carbohydrates; 3 grams dietary fiber; 157 milligrams sodium (does not include salt to taste); 11 grams protein

serves 6
You might need to buy:
  • Salt to taste
  • finely diced celery
  • diced radishes
  • chopped cilantro

Permalink at: http://www.nytimes.com/2013/06/04/health/andalusian-chickpea-and-spinach-soup-recipes-for-health.html?ref=health
Advance preparation: You can make this through Step 3 up to a day ahead. You might want to hold off adding the spinach until you reheat, if you want it to have a nice color. Bring the soup to a simmer and proceed with Step 4.

Nutritional information per serving (6 servings): 259 calories; 7 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 4 grams monounsaturated fat; 0 milligrams cholesterol; 41 grams carbohydrates; 10 grams dietary fiber; 79 milligrams sodium (does not include salt to taste); 11 grams protein

“A simple peasant soup that is often served with toasted or fried bread doused with vinegar, pine nuts, hard-boiled egg and parsley added at the end, this is a filling and comforting soup that is still suitable for a late spring/early summer meal.”

serves 6
You might need to buy:
  • extra virgin olive oil
  • sweet paprika
  • dry white wine
  • Salt to taste
  • saffron
  • Freshly ground pepper

PermaLink at: http://www.nytimes.com/2013/06/03/health/pureed-spinach-soup-with-middle-eastern-spices.html

“This soup was inspired by a Syrian recipe that I love, a spice-laced pan-cooked spinach that is served with yogurt and walnuts on top. I decided to use the same spices in a puréed spinach soup, and it worked beautifully. Half of the yogurt is stirred into the soup, contributing a tart flavor that’s a great finishing dimension to the soup. The rest is drizzled onto each serving.”
Advance preparation: You can make this several hours before you serve it, but you will lose the bright green color. If you are making it ahead, the soup will look brighter if you wait until just before serving to stir in the yogurt.

Nutritional information per serving (4 servings): 314 calories; 11 grams fat; 3 grams saturated fat; 4 grams polyunsaturated fat; 3 grams monounsaturated fat; 8 milligrams cholesterol; 36 grams carbohydrates; 6 grams dietary fiber; 241 milligrams sodium (does not include salt to taste); 21 grams protein

Nutritional information per serving (6 servings): 210 calories; 8 grams fat; 2 grams saturated fat; 3 grams polyunsaturated fat; 2 grams monounsaturated fat; 5 milligrams cholesterol; 24 grams carbohydrates; 4 grams dietary fiber; 161 milligrams sodium (does not include salt to taste); 14 grams protein

serves 4
You might need to buy:
  • extra virgin olive oil
  • finely diced celery
  • Salt to taste
  • medium-grain rice
  • chicken stock or vegetable stock
  • bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley
  • ground allspice
  • ground clove
  • freshly grated nutmeg
  • ground cinnamon
  • Salt and freshly ground pepper
  • cornstarch
  • drained yogurt or Greek-style yogurt
  • chopped walnuts for garnish

PermaLink at:: http://thefamilydinnerbook.com/in-the-kitchen/2013/05/07/italian-wedding-soup/

serves 8
You might need to buy:
  • For the meatballs:
  • turkey sausage
  • parmesan cheese
  • milk
  • egg
  • thick slice bread crumbled
  • vinegar
  • For the soup:
  • onions or leeks chopped
  • chopped carrots
  • chopped celery
  • chicken stock
  • Salt and red pepper to taste
Belongs to kylerhea Potato Leek Soup 

5/25/2013 I used 4 cups of chicken broth instead of the water, and I got at least 7 servings from this

ready in about 35 minutes; serves 7
You might need to buy:
  • Marjoram - dash
  • chopped fresh parsley
  • water
  • butter
  • Tabasco sauce or other red chili sauce
  • Salt & Pepper
Belongs to kylerhea Mushroom Soup 

“Pureeing quinoa with a mushroom stock or broth not only thickens this soup but also imparts a creamy texture and taste, eliminating the need to add cream. Quickly slice the cremini mushrooms by using an egg slicer.

You might need to buy:
  • garlic
  • water
  • Marsala wine
  • mushroom stock or broth
  • unsalted butter
  • dry mustard
  • dried dill
  • fresh thyme leaves
  • Worcestershire sauce
  • kosher salt and black pepper