I used kitchen shears to cut boneless skinless chicken thighs into small, bite-sized pieces. I love the dark meat in this ...

Every time I make chicken soup using my grandmother’s recipe, I include her secret ingredient: Parsnips. Until she gave me ...

Tip the warm parsnip and carrot into a bowl and use a stick blender or food processor to blitz until as smooth as possible, or mash with a fork if soft enough. Add the flour and plenty of ...

Perfect for lazy Sundays, parsnip soup can be made on the stovetop in 30 minutes or by roasting the parsnips, which will improve the taste of the soup. Take the somewhat slower approach if you so ...

Simple ingredients like carrots, onions, and celery lend nourishing qualities to this soup from the Dreena’s Kind Kitchen cookbook. Serve with rustic bread and vegan butter for a hearty meal. Into a ...

Lots of carrots and parsnips give old-favorite chicken noodle soup a sweet savor. To balance this effect, use the optional parsley, which is just slightly bitter. Slideshow: More Chicken Soups ...

. Heat 1 tbsp of olive oil in a pan and sauté 1tbsp of ginger and 1tbsp of celery. . Add 100 gms of diced carrots and sauté for 10 minutes. . Add 300 ml vegetable stock and continue to cook till ...

3. Once carrots are soft and cooked through, remove bay leaves and lemongrass, stir in the coconut milk, and transfer the hot mixture to a Vita-mix or a blender. Puree the hot soup until smooth.

Using a peeler, peel long strands of the wee parsnip and fry in hot oil until crispy. Use to garnish the finished soup along with a sprinkling of thyme leaves. This keeps and reheats well.

Transfer the soup to a blender and puree in batches until smooth. Stir in half of the lemon-chive cream. Ladle the soup into shallow bowls and serve the remaining lemon-chive cream on the side.

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And 2) here’s Ali Slagle’s chickpea noodle soup, which turns some crisper basics and pantry staples — carrot, celery and onion, as well as canned chickpeas, pasta and vegetable broth ...