Cauliflower Parsnip & Bacon Soup

The recipe isn't difficult or time-consuming and I prepare this whenever I'm hungry.I posted this because the crispy texture of pan-fried bacon goes very well with the soup.Lentil soup is common in India, but adding bacon was my own idea.・I recommend to thicken the soup. The consistency should be when the soup easily slips off the spoon. Adjust in Step 8 with water.・As the spices are mild, it can be enjoyed by anyone.・A healthy soup with lots of lentils and a little oil. Recipe by Plabar

Taste Great with Three Cheese Buttermilk Biscuits :)

Craving some warm comfort food after a cold wet snow day. Just hits the spot.

Just wanted something hearty and filling and My husband wanted Potato soup..so i made this 😊

Great flavor. It's like Split pea soup has an older, more sophisticated sibling lol.

Easy soup with some spice ! Bold ginger flavors and crispy bacon that takes this to another level. Easy recipe that’s very impressive

This is super easy to make and is the greatest potatoe soup I have ever made in my life! It's super creamy and bursting with flavor! Must try!!!!

From my Facebook recipe page 'ChrisO's Kitchen Rules!'.

Great soup for the snow that's coming .. or any other time.

Straight forward and simple, but full of flavor. So comforting on a cold Winter's day. It's like 11°F here so this was nice to warm us up.

Delicious!

It's hard to think of a more efficient and versatile dish than a hearty, rustic soup.You can throw all your old veg in the pot along with other stuff from almost all your other basic food groups, bring it to a boil, bring it down to a simmer, walk away, forget it for 45 minutes to an hour, enjoy the delicious aromas while its simmering, and come back to a completely balanced one dish meal.And lentils, unlike most other pulses or legumes, don't have to be soaked, either. So a hearty, rustic, lentil soup is about as easy and efficient as it gets.Plus they're a great source of protein, fiber, and several essential minerals. Not to mention they're inexpensive.

I was selected to become a product tester for a brand of vegetable juice that contains 20 vegetables. I used three of those - celery, carrot and mitsuba - to make the celery soup that we've been enjoying in our house for about 15 years.Use 1 large or 2 small soup stock cubes.Don't cook the soup for too long after adding the celery, in order to fully enjoy its flavor.You could use the celery leaves instead of the mitsuba. For 4 servings. Recipe by Cha-miru

A delicious soup.

This is a combination of recipes that I've tried and they were okay, but I decided to combine and make my own version and this is what I got: super yummy!

I wanted to enjoy a generous portion of spring cabbage since I had a lot lying around so I came up with the soup! The umami of the bacon, the sweetness of the cabbage and the miso are a perfect match!The big eaters in my family love this!The umami of the bacon and miso combined is really delicious. For 4 servings. Recipe by Wa-chan

I made a simple, personalized version of some pasta I had at a restaurant.Shown in the picture is thin spaghetti broken in half and boiled for 7 minutes. Short pasta, such as penne also works well.If you don't have any spring cabbage, use regular cabbage and add it 2-3 minutes earlier to the pot. For 2 servings. Recipe by Cha-miru

This is sooooo yummy on a cold fall night!! It makes a ton, but it freezes beautifully, just reheat in the crockpot.

I had winter melon potage when I visited Kyoto. I arranged my own version of the recipe, and I successfully made a delicious potage!Stir on low heat while warming up the soup so it doesn't burn.It is also delicious chilled. Recipe by Ponie

I felt like a little fall soup in August. Cookpad gave me inspiration for this soup. #GlobalApron week 23 bacon and bell peppers

I made this on a cold day when I decided to make soup!I don't have anything in particular, just be careful not to let it boil once you've added milk. Recipe by Emi3015

Just like the canned stuff....only better!

Vegetables are expensive! I bought affordable kabocha squash again, but my sons were tired of it, so I tried to use it up in a way that my daughter, who has just started on solid foods, could eat.Don't allow it to boil at all. The salt content in the miso will differ depending on your brand, so start with 1/2 teaspoon and add more if you like. Adults can crack over pepper on top to finish, adding a nice touch. For serving 2. Recipe by Necchan

A light soup combined with the rich flavor of butter is so delicious So I decided to add some filling pasta.If you raise the heat too high the soup will boil off, so only keep the heat at about medium so that the soup simmers gently. Since you want to enjoy this delicious soup until the very last bite, adjust the seasoning with salt. For 1 serving. Recipe by Necchan

I love sweet simmered squash myself... But my son doesn't like it.So I tried simmering it in soup, and it was a success.The cooking time varies depending on the variety of kabocha squash and how it's cut. It took me 7 to 8 minutes until it was tender this time, plus another 3 minutes to reduce the liquid in the pan. If you don't want to add oil, leave it out. Just cook the kabocha squash in the fat that comes out of the bacon! Recipe by Nanagukun

My sister begs me every year to make a pot of this soup.

A filling and creamy soup with a hint of bacon

This is a variation on a recipe making its way around our neighborhood. It is great for those chilly afternoons watching football or after a good day of sledding. It is very easy to make and is flexible enough to add your own style and creativity.