Curried Broccoli Soup

1 head broccoli 2 large potatoes 2 cloves garlic 6 cups bouillon 1 teaspoon curry powder 1/2 teaspoon grated orange rind Orange slices (optional) Chop the broccoli, potatoes and garlic. Combine with the bouillon and seasonings and simmer until the vegetables are very...
Cuban Corn Chowder

Cuban Corn Chowder

1 onion, chopped 2 garlic cloves, minced 3 tablespoons olive oil 2 jalapeno chiles, seeded and minced, or a pinch of cayenne to taste 4 cups bouillon 2 teaspoons cumin 1 medium sweet potato, peeled and cut in small cubes 1 red bell pepper, chopped 4 cups frozen corn...

Creamy Carrot Soup

1 large onion, chopped 2 pounds carrots, chopped or shredded in a food processor 6 cups bouillon 1 tablespoon ground coriander pinch cayenne, to taste 1 cup quick-cooking or rolled oats freshly ground black pepper to taste chopped cilantro or Italian parsley for...
Cuban Corn Chowder

Creamy Asparagus Soup

2 pounds asparagus 1 large onion, chopped 2 cloves garlic, minced 2 stalks celery, sliced 2 broccoli stems, sliced (save the florets for another use) 6 cups bouillon 2 teaspoons oregano pinch cayenne, or to taste 1 cup quick-cooking or rolled oats Juice of one lemon...

Corn-off-the-Cob Chowder

1 onion, chopped 10 ears fresh corn (or use frozen corn – see note below) 4 cups chicken or vegetable bouillon 1 teaspoon oregano pinch cayenne pepper, or to taste 1 red bell pepper, chopped freshly ground black pepper, to taste 3 tablespoons chopped fresh basil...

Cold Red Bell Pepper Soup

3 large red bell peppers 4 leeks, sliced (white part only) 2 cups stock 2 cups buttermilk Pepper to taste Roast the peppers over a gas flame or broil until the skin is charred. Place in a paper bag and allow to cool. Peel the peppers, remove stems and seeds, and cut...