Link to MamasHealth.com

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  

Promote your product

Appetizer Recipes
Beverage Recipes
Bread Recipes
Breakfast Recipes
Burger Recipes
Butter Recipes
Casserole Recipes
Chicken Recipes
Crockpot Recipes
Dessert Recipes
Egg Recipes
Jamaican 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

Ingredient Substitutions
Types of Steak

.

Creamy Broccoli Soup

Ingredients:

  • 7 cups of broccoli
  • 2 leeks, chopped
  • 3 cups of baby mushrooms
  • 2 large potatoes, peeled and cubed
  • 1 cup of heavy cream
  • 1 stick of butter
  • 5 cups of chicken stock
  • 1 onion, chopped
  • 1 clove of garlic, chopped
  • 1/2 cup of chives
  • salt and pepper
  • 4 tbsp of Parmesan cheese

Directions:

  1. Sautee the chives, onion, mushrooms, broccoli, leek, and garlic in the butter for 10 minutes.
  2. Add the cream and simmer for 4 minutes.
  3. Add the chicken stock and simmer for another 30 minutes.
  4. Add the soup to a food processor and puree.
  5. Serve immediately with Parmesan cheese and salt and pepper to taste.

Serves: 5 persons

 

 

 

Potato and Turnip Soup

Ingredients:

  • 3 large turnips, chopped
  • 1 onion, chopped
  • 4 large potatoes, peeled and cubed
  • 2 leeks, chopped
  • 1 tbsp of basil
  • 1 stick of butter
  • 6 cups of vegetable broth
  • 1/2 cup of white wine
  • 1/2 cup of heavy cream
  • salt and pepper
  • 2 tsp of rosemary

Directions:

  1. Sautee the onion, turnips, potatoes, basil, rosemary and leek in the butter for 8 minutes.
  2. Add the white wine and simmer for 5 minutes.
  3. Add the cream and vegetable broth.
  4. Simmer for 25 minutes.
  5. Add the soup to a food processor and puree.
  6. Serve immediately.
  7. Add salt and pepper to taste.

Serves: 5-7 persons

We'll teach you how to #LiveTo100!

Join our newsletter!

Accessibility Policy| Terms Of Use| Privacy Policy| Advertise with Us| Contact Us| Newsletter

RSS| Sitemap| Careers

Mamas Health Inc. does not provide medical advice, diagnosis or treatment and use of this website constitutes acceptance of the Terms of Use.

©2000 - 2017 MamasHealth, Inc.™. All rights reserved