Trying out different stars for a healthy, hearty vegetable cream soup, that doesn't use any flour or fairy for thickening. You can add yougurt if you prefer the tangy taste.

I was talking to one of my grandma's care givers and she was telling how she adds vegetables to her tomato soup. I ran with the idea & came up with this. The first time I made I told my husband I could see making this again. He said "Good, because I can definitely see eating it again, and soon".

I wanted to eat a side-dish soup, so I made this with spring cabbage and fresh onions.Be careful not to burn the anchovies and garlic. Recipe by KaoRi

This soup is full of best of proteins. It tastes heavenly.

One of the first dishes I cooked and I loved its creamy texture and tender chicken thighs.

To have a smoother soup, blend the soup after it is cool. My family loves the extra crunchiness from the kernels, so I rarely do that.

This is the fastest yummiest soup u'll ever make,perfect for cold winter days.

After a long weekend of overindulging (because it was Memorial Weekend), this recipe is just perfect!It’s time to eat a bit of veggies, so this cauliflower soup is just what we need!It’s super easy to make and has an amazing flavor and texture!If you have kids at home, purees are a perfect way to get them to eat cauliflower or any other vegetable. In my house, we always had them, and I still make them because we love them!Shall we get started??

There's a spaghetti soup dish served at pasta restaurant chain called Goemon in Japan. I saw on TV that the secret ingredient was miso, and wondered if I could easily make this at home. I gave it a shot using what was in the refrigerator.If you don't have a 800 W microwave, then increase the microwave time while observing carefully. Heat it for about 2 minutes if the setting is at 600 W. Since you will be simmering the vegetables later you don't need to fully cook them through. Use whatever you have left in your refrigerator for the vegetables, such as carrots and cabbage. I also think it would go well with seafood such as salmon and scallops. Recipe by Moyashitamanegi