Link to

Soup Recipes

Angel hair
Asian vegetable
Baked potato
Bean & bacon
Bean & barley
Bean & burger
Beef mushroom
Brazil stew
Catfish stew
Chicken tortellini
Classic French onion
Coconut thai
Corn chowder
Creamy broccoli
Creamy corn and turkey
Creamy potato
Creamy tomato
Cuban black bean
Ginger veggie
Italian minestrone
Lemon grass
Laurel's pumpkin
Lose your friends
Meatball spinach
New England Oyster
Oyster stew
Parmesean & pea
Potato leak
Red lentil veggie
Rice & pepper
Rice salmon
Sausage stew
San Diego gazpacho
Seafood bisque
Split pea
Tortellini and bean
Veggie lentil
Veggie stew
Won ton soup
Zesty califlower


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


Rocco’s Potato Leak Soup


  • 4 large potatoes, peeled and cubed
  • 3 leeks, chopped
  • 1 onion, chopped
  • 4 tbsp of butter
  • 1/2 tbsp of rosemary
  • salt and pepper
  • 2 tbsp of flour
  • 1 cup of heavy cream
  • 6 cups of vegetable stock


  1. Sautee the potatoes, leek, onion and rosemary in the olive oil for 10 minutes.
  2. Add the cream and vegetable stock and simmer for 35 minutes.
  3. Add the soup to a food processor and blend it until the ingredients are pureed well.
  4. Serve with a tsp of olive oil in each bowl

Serves: 5 persons





Creamed Corn and Coriander Soup


  • 2 cups of coriander, washed and chopped
  • 1 cup of fresh ginger, finely grated
  • 2 tsp of fish sauce
  • 4 chicken breast, boneless, skinless and cubed
  • 2 limes, squeezed
  • 1 rod of lemon grass, chopped
  • 1 large onion, chopped
  • 1 can of creamed for
  • 3 egg whites
  • 5 cups of vegetable stock
  • 2 garlic cloves, chopped
  • 4 tbsp of sesame oil


  1. Sautee the lemon grass, coriander, ginger, fish sauce, lime juice, onion, garlic and chicken in the sesame oil for 7 minutes.
  2. Add the vegetable stock and simmer for 10 minutes.
  3. Add the creamed corn and simmer for another 20 minutes before serving.
  4. Beat the egg whites into the soup.

Serves: 4 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