Vegetable soup and pounded yam by chef maryumms cuisine🌸

I love d taste

Healthy, ready in a jiffy and suitable for all ages...a wonderful way to add vegetables to the diet of all the little fussy eaters too!Browse for the video recipe:https://youtu.be/B9Wh6KxVGjo

This is a soup I made for a friend who has a dairy allergy. In order to get a rich flavor and thickness I tried roasting as well as other tricks with the ingredients.Change the vegetable ratios and the spices as desired. Changing the ingredients will affect the thickness so adjust through boiling and adding water. Adjust the baking time according to your oven specifications. For 4-6 servings. Recipe by Nooko

I been on an off eating This since before I got pregnant with my first son who is 12 now. While pregnant with him I lost 25lbs. This is a good soup to eat and lose weight and get full!

For a lover of veg.soup who emphasized on 'extra meat'

This dish is so simple, healthy, yet delicious !

This recipe was prepared for me by my husband when I was sick. It's a very delicious recipe full of benefits and refreshing vegetables that are good for the body. A recipe made with love and care.

If you prefer a creamy soup, you could blend this one up

This is a very easy soup where the flavors of Japanese and Western broths mix with the ingredients. Enjoy it with a variety of vegetables. The origin of this recipe: I often made this soup when I lived alone. Just using consommé felt lacking, so one day I added Japanese dashi... and it was surprisingly delicious! Since then, this method has become my go-to.

This was very good and simple to make. Very filling dinner

I got this idea from watching the create channel on something about cooking. I made my soup with a lot more than the show did. The show did a onion mushroom soup with salt and pepper. I thought it would be a good base but needed lots more. This is the result.

MY FUSION VERSIONEASY AND QUICK FISH SOUPLOVING IT

When I pulled the top off the crockpot; my seven year old stopped running through the house and asked, "Mommy what's that yummy smell?" I knew I had won with this recipe. Healthy, hearty, and delicious, it's everything you want from a soup! I hope you enjoy!

This is such a tasty, healthy, warming recipe. Wherever you may be if your seasons cold at the moment, give tjis warming soup a try! My family loves it!!😍

Healthy

When I was eating the "fat-burning soup" that was popular some time ago, I got bored of it and modified it to make it interesting. I reduced the seasonings and ingredients in this recipe so that it can be adapted in many ways.The key is to just flavor it lightly enough so that you can make variations to it easily later on. Try adding miso, soup stock, chicken stock, tomatoes and so on later on. The soup keeps in the refrigerator for a week, and for about 2 weeks in the freezer. I always store it in one-cup portions in the freezer. Recipe by Garumeri

I created this recipe when we didn't really have any food and was tired of eating Top Ramen lol. Also now I have Gallstone problems and eating heavy food is out of the question so decided to make it again. Its Easy, Simple and Fills you up! :)

Twas the night before payday, and all through the kitchen, not a meal was in sight, not even leftovers.So I pulled this together with odds and ends. It was way better than I expected. You could probably sub in any veggies you have laying around, or any starch (rice or barley or pasta) instead of lentils and potatoes. That's what's so awesome about soup.Note that I only had about a quarter cup of lentils to use and most of those sunk to the bottom. I'd have used a full cup if I had it, your soup will have more lentils than the picture shows.

I absolutely love this soup. Its light yet satisfying. It's actually better the next day. Letting it set overnight lets the tortellini absorb all the flavors.

One of my mother in-law's favourite soup. it tastes sour salty sweet and fresh. Coz tamarind juice was added. it is delicious when eaten warm#may2026#CA2025

My husband and I took a cooking class in Tuscany while we were on our honeymoon almost 20 years ago. A diminutive Italian grandma taught us how to make this soup. It is nourishing, hearty, and delicious, and even guests who don’t generally like vegetables love it (and have gone back for seconds!)Ribollita means “boil again,” and in Tuscany this soup was a way to use up stale bread, miscellaneous vegetables, and even leftover soup from the day before. There are tons of variations (including layering bread and olive oil on top of the soup and then baking it), but this recipe is the way the Italian grandma made it, so who am I to argue with Nonna? 😁#Healthy #Hearty #Autumn #Fall #Traditional

Made with a favorite herb blend, Herb De Provence. Also added cider vinegar and local honey.

This is recipe is great, if you are looking for a low effort, nutritious soup.Tips:💡 I like my soup almost like a puree. If you prefer less chunky texture, add more hot water gradually. While adding water, check the salt and add in if neccessary.💡Adding cumin will help you eliminate the gasiness of lentils (funny but true and easy on the stomach 😉)💡If you prefer a lighter recipe, I recommend only using olive oil and skipping step 7 & step 8.

I made this recipe variation after I got a craving for tomatoes. I got the idea of making this soup after someone made a soup from a stew we had the night before whilst I was travelling.I'm using breast meat, but thigh meat is much juicier. If you want to make this recipe a bit healthier, then omit the flour. The vegetables in this soup have already been blended so if you want to give your stew a bit of texture, feel free to add any vegetables you find in your freezer. If the aroma isn't too strong for you, feel free to keep the garlic in. Recipe by Garumeri

Newbie in the bariatric world, protein and vegetables are the first thing I eat. I usually don't have room for carbs so I try and fill up on delicious and nutritious meals. Using bone broth adds in more protein to this soup.

I found a similar recipe on here but it was bland. I left the seasoning recommendations as needed because we all have different preferences. Experiment and enjoy. Grass fed/finished beef and bones plus organic veggies make this a health building meal.

I wasn't sure how it was going to turn out but I gave it a shot and grabbed all the veggies out of my fridge, too lazy to go out in the cold in NYC and came up with this soup. Surprisingly it is quite good, and I am usually not a big fan of vegetable soups! I recommend this recipe :)

I was on a diet that required vegetable broth, and I had no idea how to make it, even though it sounds simple. Honestly, I didn't know 😝. So I gave it a try, and guess what? It turned out great! Here's the recipe.

With winter around the corner, this delicious soup is going to keep your heart warm and your belly satisfied.Packed with tons of flavor, vitamins and protein and put together in under 30 minutes!

There's no set amount of what you can add. I made this out of leftover vegetables I had in the fridge. You can use any variation of left over bits and pieces you want including left over meat. I didn't measure anything but I'll make an estimate here.