Roasted Pumpkin Bisque is a thick vegetarian soup made by roasting real pumpkin along with Greek Woodland Honey with Sage, Eleon Greek EVOO, and Ras el Hanout for an added warm Moroccan flavor. Cooked with apple juice and vegetable stock, this Fall soup recipe is perfect for Thanksgiving dinner. Gluten-free, dairy-free, and paleo friendly.
Celery Root Soup is my new favorite soup recipe. This creamy bisque-like soup is very flavorful and very easy to make with just a few ingredients. Is celery and celery root the same thing? We’ll let you know. Celery root has a slightly sweet taste with a mild celery flavor. Top this soup with a walnut and parsley gremolata for a crunchy, nutty and herby ending note. Did we mention it simmers with a big chunk of parmesan cheese?
Easy Gazpacho Recipe is a traditional Spanish cold soup which we made with Roasted Red Pepper Salsa, fresh tomatoes, cucumber, lemon juice and a high-quality Greek Extra Virgin Olive Oil. Make in 10 minutes.
A delicious, fresh, spicy and creamy Hatch Green Chile Soup is the perfect addition to your spring or summer menu. This soup has fresh summer corn, coconut milk, cilantro lime grilled shrimp, and we added additional flavors with our Fresh Cilantro Cottonseed Oil, and Fresh Roasted Garlic Cottonseed Oil by Acala Farms, and Hatch Chile Pesto.
Hearty Vegetable Soup is one of my favorite comfort food recipes to make any time of the year. This wholesome soup has a rich tomato flavor base and heat from L’Epicurien Red Pepper Relish
Black Bean Soup Recipe made in 10 minutes with Roasted Red Pepper Salsa & only 5 other ingredients. Soup is vegan, vegetarian & full of Caribbean flavor. Easy 1-2-3 recipe.
In a large pot on medium to high heat, pour in the Cilantro Cottonseed Oil. Add the vegetables and salt & Pepper to taste. Then cook the vegetables for approximately 7 minutes.