• Condiments
  • Fiddle Head Dijon
  • Marmalade
  • Roasted Red Pepper Butter
• Desserts
  • Apple Chocolate Brownies
  • Healthy Banana Cookies
  • Brown Sugar Zucchini Bread
  • Caramel Baked Okanagan Apples
  • Coronation Grape Muffins
  • Frosty Strawberry Squares
  • Maple Pumpkin Pie
  • Peach & Blueberry Bliss
  • Strawberry Rhubarb Bread
  • Baked Pears
• Entrees
  • Baked Eggplant Italiana
  • Balsamic Chicken & Broccoli
  • Quiche Fantastic
  • Vegetable Stir Fry
• Pastas
  • Asparagus Pesto Pasta
  • Portabello Mushroom Sauce
  • Rapini & Garlic Over Pasta
  • Very Veggie Spaghetti Sauce
• Salads
  • Broccoli Grape Salad
  • Cucumber Fennel Salad
  • Fruit Salad With Exotic Lime Dressing
  • New Potato & Asparagus Salad
  • Old Fashioned Potato Salad
  • RFC Mediterranean Pasta Salad
  • Roasted Pepper Salad
  • Spiced Avocado Citrus Salad
  • Tomato & Bocconcini Salad
• Side Dishes
  • Four Onion Gratin
  • Grilled Portobello Supreme
  • Kohlrabi Saute
  • Lemony Green Peas in a Pod
  • Spinach Stuffed Tomatoes
  • Maple Pecan Glazed Yams
  • Parmesan Asparagus Spears
  • Pickled Green Beans
  • Russian Borscht
  • Sesame Coleslaw
  • Unforgettable Coleslaw
• Soups
  • Mushroom Leek Soup with Brie Croutons
  • Potato Leek Soup
  • Spiced Cauliflower Soup
  • Sweet Corn Chowder
• Special Occassion
  • Happy Holidays Collection
  • Heart Warming Soups Collection
  • A Taste of Thai
  • Christmas Recipe Collection I
  • Christmas Recipe Collection II
  • Asian Dinner Recipe Collection
  • Thanksgiving Recipe Collection I

The Heart Warming Soups Recipe Collection

CURRIED CARROT SOUP

Ingredients:

• 1 tbsp vegetable oil *
• 2 tsp curry powder *
• 1 medium clove garlic, smashed *
• 1 1/2 inch piece of ginger, smashed *
• 1/2 medium onion, coarsely chopped *
• 1lb carrots, peeled and sliced into 1/4 inch rounds *
• 1 medium bay leaf *
• 2 1/2C low sodium vegetable broth *
• 1/2C canned coconut milk *
• Sweetened shredded coconut *
• 1/4C chopped fresh cilantro *
• Salt & Pepper to taste *

Heat oil in a large pot over medium heat. Add curry powder and garlic and cook until fragrant, about 30 sec. Add ginger, onion, carrots, bay leaf and broth. Increase heat to medium high and bring to a boil. Reduce heat to medium low and simmer until carrots are soft, about 20 minutes. Discard bay leaf. Working in batches, process soups in blender until smooth. Pour soups into a clean pot and return to the stove over medium heat. Stir in coconut milk and adjust seasoning with as needed. Garnish with sweetened shredded coconut and chopped cilantro.

VERY VEGGIE CHILI

Ingredients:

• 1 tbsp vegetable oil *
• 1 1/2tbsp dried oregano *
• 3 cloves garlic, minced *
• 1 1/2tbsp dried basil *
• 1C chopped onion *
• 1/2tbsp garlic powder *
• 1C chopped carrots *
• 2 tbsp brown sugar *
• 1C each of chopped green & red pepper *
• 1C chopped broccoli including stems *
• 1C chopped green zucchini *
• 2 tbsp chili powder
• 1 1/2 C chopped fresh mushrooms *
• 4 large ripe tomatoes chopped *
• 1 can pealed tomatoes with liquid *
• 1 can of each: black beans, kidney beans, pinto beans, whole kernel corn, undrained *

Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, broccoli and carrots in the pot until tender. Mix in the green and red pepper. Season with chili powder. Mix in mushrooms. Stir in tomatoes w/ liquid and beans and corn w/ liquid. Sea- son with cumin, oregano, basil and garlic powder. Bring to a boil. Reduce heat and cook for 30 min, stir- ring occasionally.

BUTTERNUT SQUASH & APPLE SOUP

Ingredients:

• 2 large tbsp butter *
• large onion, chopped *
• 1/2 tsp ground nutmeg *
• 4 1/4 lbs butternut squash, peeled, seeded, cut into one inch cubes *
• 4 1/4C vegetable broth *
• 2 Gala Apples *
• 1/2C apple juice *
• light Sour Cream *
• chopped fresh green onion *

Melt butter in a large pot over medium Ðhigh heat. Add onion and nutmeg; sautŽ until onion begins to brown. Add squash, broth, apple and apple juice. Bring to a boil; reduce heat and simmer uncovered until squash and apple are tender, about 30 min. Working in batches, puree soup in blender until smooth. Return to soup pot. Season with salt and pepper. Garnish with sour cream and green onion.

FRENCH ONION SOUP

Ingredients:

• 4 tbsp butter *
• 2 sprigs fresh parsley *
• 1 tsp salt *
• 1 tbsp balsamic vinegar *
• 2 large red onions, thinly sliced *
• 2 large sweet onions, thinly sliced *
• 1 can chicken broth *
• salt & pepper to taste *
• 1 can beef broth *
• 1 sprig fresh thyme leaves *
• 1/2C red wine *
• 4 thick slices of French bread
• 1 tbsp Worcestershire sauce *
• 1/2C shredded Asiago or Mozzarella Cheese *
• 8 slices Gruyere or Swiss Cheese slices *
• 4 pinches paprika *

Melt butter in large pot over medium heat. Stir in salt, red & sweet onions. Cook 35 min, stirring fre- quently, until onions are caramelized. Mix chicken & beef broth, red wine & Worcestershire sauce into pot. Bundle thyme, parsley, & bay leaf with twine and place in pot. Simmer over medium heat for 20 min, stirring occasionally. Remove herbs. Reduce heat to low, mix in vinegar and season with salt & pepper. Cover and keep over low heat while you prep the bread. Preheat oven broiler. Place bread slices on a baking sheet and broil 3 min, turning once, until toasted on both sides. Remove from heat; do not turn off broiler. Place 4 large oven safe bowls on a baking sheet. Fill each bowl 2/3 with soup. Top each bowl with 1 slice toasted bread, 2 slices Gruyere cheese and 1/4 of the Asiago or Mozza cheese. Sprinkle paprika on each. Broil 5 min, or until bubbly and golden brown. Serve immediately!

CREAM OF BROCCOLI SOUP

Ingredients:

• 4 tbsp butter *
• 2onions,thinlysliced*
• 1/2tspsalt*
• 2 potatoes, thinly sliced *
• black pepper to taste
• 4C chopped broccoli *
• 1/2C whipping cream *

Melt butter in pan, do not brown. Add vegetables, toss to coat with butter then press parchment pa- per on top of vegetables. Put lid on pan and simmer gently until vegetables have softened. Do not brown. Remove paper, add chicken stock, bring to a boil, then simmer until vegetables are soft. Put in blender and puree until smooth. Pour back in pan, add salt and pepper and cream. Simmer gently until heated, do not boil.