Soup + 1 to 3 hours recipes (162)

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Afghan Tomato Soup (Aush Goshti)

Recipe by: Sumaia Cooks!

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I had this in a restaurant and came up with a great recipe to mimic it. This soup is lemony and full of great dill flavours. It makes a popular first course and is a crowd pleaser for all ages.

African Sweet Potato and Peanut Soup

Recipe by: GREGMCE

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A delicious soup combining the tastes of sweet potatoes, peanuts and tomatoes.

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Andrea's Pasta e Fagioli

Recipe by: AVALERIO

Reviews(1)

This is a recipe I adapted from my grandmother's. This warm and comforting soup is easy to make and perfect for a Sunday evening with crusty ciabatta.

Ash-e-jow (Persian Barley Soup)

Recipe by: Autumn Leaves

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I've seen a lot of recipes for this soup; however, my mum-in-law adds tomato puree for a bit of a different flavour and she doesn't add any lentils or beans. It's thick, filling and delicious, and you could make it vegetarian by using vegetable stock.

Asparagus and pea vichyssoise

Recipe by: Norma MacMillan

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Based on the classic leek and potato soup, this version has asparagus and sugarsnap peas added, and it is enriched with yogurt rather than cream for a lighter, lower-fat result. Traditionally served chilled, the soup can also be served hot, so it is ideal for days when the weather is changeable.

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Basic Fish Stock

Recipe by: SYLVIABC

Reviews(2)

Use this as a base for soups, sauces and risottos. Never use an oily fish for stock - no salmon, herring, mackerel, or sardines. Any other fish is more or less suitable, but sole, brill and turbot make excellent stock. If in doubt, ask your fishmonger.

Beach Hut Chilli

Recipe by: CharlieB

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A very tasty, hearty and rich flavoured meal, great with rice or crusty bread, a bottle of wine or a beer! Make in advance to improve the flavours.

Bean, Sausage and Kale Soup

Recipe by: PIPPYMOE

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A Spanish-style bean soup that's packed with flavour. Andouille is a spicy, heavily smoked pork sausage that is often associated with Cajun cooking. If you can't find Andouille, try fresh chorizo or a spicy Italian sausage.

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Beefy mushroom and barley soup

Recipe by: Maggie Pannell

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More of a stew than a soup – a big bowl of this sustaining, meaty broth is guaranteed to keep you going until the next meal.

Beetroot and orange soup

Recipe by: Maggie Pannell

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A luscious soup packed with vibrant vegetables. The beetroot provides the vivid fuchsia colour and the carrots, fennel, celery and orange all contribute to the superb flavour. It's also good served chilled.

Best Ever Split Pea Soup

Recipe by: DOGLOVER

Reviews(1)

Yellow and green split peas are simmered with chicken stock, onion and carrot, then puréed to make this nutritious and comforting soup.

Big M's Steak Chilli

Recipe by: ENGLISHMARCUS

Reviews(1)

Easy but still damn good chilli! Serve with rice.

Black bean chilli

Recipe by: Brenda Houghton

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This main dish has a rich, smoky flavour and tastes great with lemon-scented rice. This dish makes up one part of of a Tex-Mex vegetarian buffet and is ideal for serving alongside green rice, salsa cruda, stir-fried vegetables, rich roast onions, and coriander and cabbage slaw (all of which can be found on this site).

Black Pepper Goat Curry

Recipe by: Tarama

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Black pepper is found in abundance in Kerala, and coupled with curry leaves it takes goat to a whole new level. Serve with rasam and rice or with rotis. You may substitute lamb for the goat if you wish.

Borscht with crunchy mash

Recipe by: Norma MacMillan

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Guaranteed to beat off the winter blues, this hearty beetroot soup is served with creamy mashed potatoes enlivened with crunchy raw vegetables. There are as many types of borscht as there are cooks in Eastern Europe. The soup is often strained and served as a clear broth, but this puréed version retains every gram of goodness.

British Onion Soup

Recipe by: Julie

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A unique twist on French onion soup.

Broccoli soup with salmon cakes

Recipe by: Norma MacMillan

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Salmon goes so well with broccoli and watercress, both in flavour and colour. Here the fish is combined with potato and dill in miniature cakes that are delicious served in the fresh green vegetable soup.

Bulgarian Chicken Soup (Ehniya)

Recipe by: flairbg

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This is a filling, tasty chicken soup that I love to make.

Canja

Recipe by: CORWYNN DARKHOLME

Reviews(4)

This is a warming Brazilian chicken soup made with rice, carrots, tomatoes and lardons.

Cardiganshire Cawl

Recipe by: Beryl Davies

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This traditional recipe is derived from the local farming community of Cardiganshire (Ceredigion). There are regional variations throughout Wales as to what meat is used; some use pork or mutton, but we use shin beef. The quantities used here are based on my own requirements for two to three days, as this soup is one that improves on subsequent re-heating. Serve with lightly buttered bread and a good mature Cheddar cheese.