Keep It Simple: A head of cauliflower whirled in a blender with collard greens becomes a virtuous soup, ready in 20 minutes. "The color is nice, and the soup is fast," says Amy Chaplin, a vegetarian chef and blogger in New York City. No collards? "If you have half a bunch of spinach or a few kale leaves -- not enough for a salad -- cook them," she says. The cauliflower's texture makes this dairy-free soup creamy.
Cucumber-Yogurt Soup with Avocado. This gorgeous, no-cook soup is quickly made in the food processor. Chill it for at least 3 hours before serving. As the soup chills, the flavors meld and the texture becomes smoother.
Homemade Mushroom Soup recipe by SeasonWithSpice.com I loved cream of mushroom soup as a kid. How many children like scary fungi? This one. Well I stopped eating it, because I felt it was unhealthy and fake from a can. A pinner said this recipe is so amazing they made it twice in a week. Looks that good. I hope it tastes that good.