Nut-Free
1681 recipes found
Puréed Broccoli and Celery Soup
Celery adds a new dimension to the flavor of this soup and harmonizes with the broccoli. When you cook broccoli for more than 8 to 10 minutes the color fades, so I add a little spinach at the end of cooking to brighten up the color.
Slim Vichyssoise
Creamy Leek Soup
I usually pair leeks with potatoes to make a creamy puree, but this time I used basmati rice, and the results are comforting and delicious. You could add something creamy to this if you wanted to – yogurt or milk or creme fraiche. But I found it utterly satisfying with no further enrichment.
Blender Cucumber Yogurt Soup With Cumin and Paprika
This is so refreshing that I like to pour it into a glass and drink it as I would a lassi.
Sweet Potato Soup With Feta and Za’atar Oil
Dill Soup
This creamy puree can be served hot or cold, so it makes a great summer soup.
Gratin Of Flageolet Beans
Lettuce and Green Garlic Soup
Use a flavorful broth — chicken or vegetable — to enhance the subtle flavors in this thick, comforting soup, which uses lettuce as a main ingredient. Rice thickens the soup and it’s all puréed with an immersion blender.
Egg Lemon Soup with Matzos
Rather than making matzo balls for this comforting soup, I crumble matzos into the broth -- no schmaltz required. In Greece the chicken that is later served as part of the main course for Passover is simmered in water with aromatic vegetables to create the broth. You can make a very tasty vegetarian version using garlic broth (my favorite) or vegetable broth. I like to add steamed Swiss chard when I stir in the egg-lemon mixture, but you could add another green spring vegetable, like fresh peas, spinach or asparagus. Steam them first until tender and add to the soup just before serving.
Couscous Risotto
Puréed Zucchini Soup With Curry
Just the right amount of basmati rice contributes just the right amount of substance to this beautiful, light spring soup.
Strawberry-Orange Soup
Jerusalem Artichoke Soup With Crispy Sage Leaves
Swiss Chard and Rice Soup
In the late spring and early summer we are surrounded by great big bunches of chard with wide stems and lush leaves, tender leeks, the last of the fava beans, first of the green beans and the first of the summer squash, still small and delicate. In not a lot of time, you can do what the French do: make soup. Rice will bulk up the soup. Though a starchy medium-grain rice like Arborio works, this recipe uses white basmati, which swells to four times its original size when cooked. You could try using brown basmati rice, but the color of the soup will be duller. If you’re looking for an easy way to reduce your calorie intake, these soups will help. They’re filling and light, and make great low-calorie meals. This is a simple and comforting soup that is especially delicious in the spring, when Swiss chard is at its sweetest and most tender.
Roasted Carrot, Parsnip and Potato Soup
This is a creamy, comforting winter soup that is incredibly simple to make. All you need to do is blend together broth and roasted vegetables and heat through. You can make the soup with other roasted vegetables as well, but I love the sweet combination of the carrots and parsnips. If you’ve got roasted vegetables on hand, you’ll need about 4 cups.
Sweet Potato Soup With Ginger, Leek and Apple
This was our favorite recipe test of the soup batch. Inspired by a sweet potato and apple purée I make every year for Thanksgiving, the soup also has savory overtones. For a spectacular finish, garnish each bowl with a squeeze of lime and a sprinkle of medium-hot chili powder or chipotle chili powder.
Mini Brie and Apple Quiches
The classic pairing of Brie and apples works beautifully in this recipe for bite-size appetizers that came to The Times in 2010 from Eating Well magazine. Premade mini phyllo cups (available in the freezer section of your grocery store) make it easy to make an elegant hors d'oeuvre in about 30 minutes. The cups do not need to be defrosted before filling and baking.
Light Lentil Soup With Smoked Trout
This is inspired by a traditional French combination of lentils and fresh salmon. I decided to make something a little simpler: a very basic lentil soup garnished with smoked trout, either canned or packaged. I use the Parmesan rind in the bouquet garni to add some umami flavor to the lentils, which would traditionally be paired with sausage or cured pork.
Yogurt or Buttermilk Soup With Toasted Barley
I was cleaning out the refrigerator as well as my pantry when I put together this refreshing summer soup. If you can’t get organic or Greek yogurt, free of gums and stabilizers, use buttermilk.
Celery Root and Chestnut Soup With Brussels Sprouts
This soup, which came to The Times from executive chef Michael Anthony of New York City’s Gramercy Tavern, has a white, soft and silky base, but each bite has a surprising new texture.
Puréed White Bean Soup With Pistou
White beans and pesto or pistou (pesto without the pine nuts) always make a nice marriage. Thin the pistou with a little extra olive oil so that you can drizzle it over the rich-tasting purée.
Veracruzana Crab Soup
This is an elegant soup that I’ve served at dinner parties as well as family dinners. It has a spicy depth of flavor, resulting from the combination of pickled capers, pickled jalapeños (don’t substitute fresh for canned here) and olives.
Turnip, Leek and Potato Soup
A simple French soup that works well regardless of which vegetable gets the emphasis. This is a simple French soup. If you want to vary the proportions of vegetables you can; it works well whether you emphasize the turnips, as I do here, the leeks or the potatoes. Turnips have a slightly bitter edge, and tarragon makes a lovely sweet garnish. Chives would also work.
Roasted Winter Squash With Miso Glaze
Winter squash, already sweet and caramelized from roasting, makes as delicious a partner for miso glaze as eggplant.