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Discussion Boards > Recipes & Cooking

Soup Threads

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Macabre:
http://www.eatliverun.com/crock-pot-chickpea-butternut-squash-and-red-lentil-stew/

becca:
Feeling like I need some new soups in my healthy diet rotation.  This looks good.  Putting it here for future reference. 

http://cooking.nytimes.com/recipes/1017228-moroccan-chickpeas-with-chard

buttons:
I've been using this website lately.

http://www.101cookbooks.com/soups/

Pet peeve: excessive scrolling on so many sites to get to the recipe.

becca:
Thanks!  This one looks yummy! 

http://www.101cookbooks.com/archives/coconut-red-lentil-soup-recipe.html

Adding another so I can find it easily:

http://www.101cookbooks.com/archives/green-soup-with-ginger-recipe.html

GoingNuts:
I made this cold soup today.  I'm posting the original recipe, but I changed it up significantly.

Ingredients

5 cucumbers
1/2 cup chopped parsley Scant 1/2 cup mint
6 scallions, chopped  3 scallions, chopped
2 tablespoons chopped fresh dill
1/4 cup fresh lemon juice
1 quart pint buttermilk
1 pint yogurt 1 cup Greek Yogurt
Salt and freshly ground pepper

Preparation:

Peel cucumbers and cut them in half, scraping out seeds. Sprinkle the cucumbers with salt and let them stand 30 minutes. Drain excess water.
Chop the cucumbers coarsely and put the pieces in the blender along with scallions, dill, mint, lemon juice, buttermilk, and yogurt. Blend at high speed. Season with salt and pepper to taste. Chill well before serving.

Next time I might use all yogurt so it's a little thicker.  I also wouldn't mind a pinch of cayenne in there.  I might add that after it has chilled and the flavors have a chance to blend well. 

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