You can slurp these soups with a smile knowing sodium levels are under control.
A healthy vegan soup for your slow cooker.
See the recipe
Subtly flavoured clam liquid adds sophisticated richness to this healthful soup.
Tender young asparagus yields the best results. If you don't have the homemade Chicken or Vegetable Stock, you can substitute the commercial sodium-reduced chicken stock or the vegetable stock.
The slight bitterness of escarole in this hearty all-season soup balances the sweet richness of carrots, tomatoes and beans. If you can't find escarole, curly endive is a good substitute. It adds a touch of bitterness and needs just a minute or two more cooking.
To freeze some of this hearty soup for up to one month, omit spinach and pasta, then add them when reheating. If you don't have homemade Chicken Stock, use 6 cups (1.5 L) sodium-reduced chicken stock plus 2 cups (500 mL) water.
In roasting pan, toss together red peppers, sweet potatoes, onion, garlic, oil, Italian seasoning, salt and pepper. Roast in 425°F (220°C) oven, sti...
Typically sweeter and lower in acidity than red tomatoes, the yellow variety make a sunny version of this classic chilled summer soup.
Rich with vegetables, this pur? soup has highlights of Cashel Blue, one of Ireland's most well-known creamy blue-veined cheeses (though Gorgonzola or creamy Danish blue make worthy substitutes). For a vegetarian version, replace chicken stock with vegetable.
In large saucepan, heat butter over medium-high heat; fry leek, onion, celery, bay leaf, garlic, red pepper and salt, stirring often, for about 5 minu...
You don't need a big appetizer, just a small bowl of elegant soup to get everyone to the table.
In large saucepan, heat vegetable oil over medium heat; fry sliced carrots and celery, onion, garlic, thyme and pepper, stirring occasionally, until o...
Pozole is a Mexican broth-based soup made with meat and hominy, a type of corn. Traditionally it would require many hours to prepare, but this version takes much less time and still tastes wonderfully authentic. Pozole is served with a garnish tray so everyone can add his or her own final touches.
Traditional versions of this soup simmer everything – bones and all – for hours. But we like our vegetables less mushy, so we prepare the lamb stock first then finish the soup with fresh vegetables and meat from the stock.
Garnish this tomato soup look-alike with chopped mint.
Good homemade stock is the key to this rich, clear broth. Be sure to reserve 2 tbsp (25 mL) of the chicken fat from making the stock. A little garnish goes a long way in eye appeal, so see Consomme garnishes, below. Serve with sherry.
Sinigang (probably the most popular of all Filipino soups) is a sour broth with a variety of vegetables. Fish, seafood, meat and poultry can all be made into sinigang, which is soured by a variety of fruits: green or ripe tamarind; lime, lemon or kalamansi, the native citrus fruit; sour guava; and, especially for chicken or pork sinigang, bilimbi (kamias in Filipino), a small, tart relative of the star fruit (or carambola) that tastes remarkably like rhubarb, which we have used here.
A vegetarian version of the traditional French favourite, this delicious soup is hearty and utterly decadent with its cap of melted cheese.
Serve with: Egg and Radish Salad — Finish with: Strawberry Rhubarb Compote
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