MamasHealth.com Home Soup Recipes Angel hair Asian vegetable Baked potato Bean & bacon Bean & barley Bean & burger Beef mushroom Brazil stew Broccoli Catfish stew Chicken tortellini Classic French onion Coconut thai Corn chowder Creamy broccoli Creamy corn and turkey Creamy potato Creamy tomato Cuban black bean Dahl Garbanzo Gazpacho Ginger veggie Italian minestrone Lemon grass Laurel's pumpkin Lose your friends Meatball spinach Minestrone Miso Mulligatawny New England Oyster Oyster stew Parmesean & pea Potato leak Pumpkin Tortellini Red lentil veggie Rice & pepper Rice salmon Sausage stew San Diego gazpacho Seafood bisque Split pea Tortellini and bean Tortilla Veggie lentil Veggie stew Won ton soup Zesty califlower Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Freezing tips Meat Substitutes Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Types of Steak Wine info	Zesty cauliflower soup Ingredients: 3 cups of cauliflower, washed and chopped 1 clove of garlic, crushed 2 tbsp of olive oil 1 tbsp of horseradish 1 leek, chopped 1 tbsp of fresh chives, chopped 1 tbsp of lemon juice 1 potato, chopped 1 cup of chicken stock 1 cup of milk 1 1/2 cups of heavy cream Directions: Heat the oil in a pan and add the garlic and leek; simmer them for 5-8 minutes. Add the cauliflower, milk, stock and potato and bring the ingredients to a boil. Reduce the heat and simmer with a lid for 20-25 minutes. Cool the soup before blending it the food processor for 30 seconds. Add the soup again to the pan and add the horseradish, cream and lemon juice. Simmer for 6 minutes. Garnish with the chives. Serves: 4 persons       Pork soup Ingredients: 4 spring onions, chopped 3 tbsp of peanut oil 1 tbsp of soy sauce 1 1/4 liters of chicken stock 2 tbsp of ginger root, grated 1/2 cup of Chinese rice wine 1 tbsp of hoisin sauce 1 /2 cups of sliced roast pork Directions: Heat the oil in a pan and add the ginger to simmer for 1 minute. Add the chicken stock, wine, and hoisin and soy sauce. Simmer the ingredients for 12 minutes. Add the spring onion and roast pork and simmer the soup for another 8 minutes. Serves: 4 persons	Win a $100 Visa Gift Card Save money in the kitchen Win a glucose monitor
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