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Photography by Yvonne Duivenvoorden
Each of these recipes makes a big batch of soup -- enough to package 4 cups (1 L) for each of four people plus plenty left for the tasting, Enjoy as much as you want out of the soup pot and freeze the rest to enjoy later.
Recipes
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Roasted Carrot and Shallot Soup
Soup exchanger Barb Darling of London serves this caramel-colour soup, speckled with roasted vegetables, throughout the fall and winter. -
Tomato Soup with Pasta and Beans
Maureen Di Sebastiano of London got this recipe from her mother-in-law, who uses her own tomato sauce made with tomatoes from her garden. -
Cumin Chickpea Soup
Lovers of hummus will really appreciate this mildly spiced sesame-flavoured soup. -
Curried Mushroom Barley Lentil Soup
You can make this robust soup as spicy as you like depending on the kind of curry paste you use -- mild, medium or hot. -
Vegetable Beef and Rice Soup
Imagine the pleasure of coming home on a cold winter's evening to a steaming bowl of this chunky soup of beef and vegetables. -
Tomato Pepper Tortilla Soup
This recipe is based on one given to Andrea Dulong by a friend from Mexico. Look for the Mexican ingredients in Latin American markets and specialty s...
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