Staple Corner: Yamuna Devi's Fresh Coriander Chutney

As my regular readers already know, Yamuna Devi's Lord Krishna's Cuisine is probably my favourite source of authentic and close-to-authentic Indian vegetarian recipes — the flavours in each of her dishes are always perfectly balanced and exquisitely rendered on the palatte. Her chutneys are no exception, and this fresh coriander chutney — dhaniya chatni — has long been one of my favourite dipping sauces for any kind of fried or baked Indian savoury like bhajis, samosas and koftas… or the egg pakoras I made for breakfast a while back. Fresh parsley can be substituted for the coriander if desired.

Fresh coriander chutney.

1 teaspoon cumin seeds
3 tablespoons sesame seeds
1/4 cup shredded coconut
1 slightly packed cup fresh coriander, trimmed
3 hot green chillies, seeded and chopped
1/2-inch piece fresh ginger, chopped
1 tablespoon rapadura or brown sugar
1 teaspoon sea salt
1/4 teaspoon cayenne
1/4 cup yogurt
2 tablespoons water

Place a frying pan over medium-low heat. When warm, toss in the cumin seeds, sesame seeds and coconut and dry-roast, stirring frequently, until the coconut darkens to a light golden brown.

Add the coconut and seed mixture to a blender or food processor along with all the other ingredients and blend until smooth and thick. If a thinner chutney is desired for dipping, add a little more water.

Transfer to a bowl for serving. To keep, cover well and refrigerate for up to 2 days.

This is also my entry to Weekend Herb Blogging, hosted this week by Kochtopf.

Focaccia

I had a few oregano sprigs left from this dish and did not want them to go to waste. Add to that the fact that I love baking bread and hadn’t baked any in ages. So there you have it: my first focaccia!

This dough is great to work with and I really liked the result – the focaccia smelled wonderful while in the oven and waiting for it to cool down a little was pure torture… 5 minutes (yes, I

An interlude

I don't usually participate in memes because I spend an inordinate amount of time in front of my computer, and as Peter notes, it's challenging enough to cook and share recipes with valued readers, let alone visit all of my favorite blogs. It's not that I don't appreciate the gesture, but these memes can be time consuming provided one wants to put some thought into their responses. However, I will make an exception in this case because Lisa's Kitchen has been tagged at least four times this week. First, by Pretty Baker, who requests 5 facts about me, and then by Alice; the object of the game in this instance is to share 6 non-important facts, quirks or habits about yourself. I was subsequently tagged by Astra and Divya who also want me to share 5 facts about myself.

Because it will likely be a while before I provide inconsequential information about myself in this manner, I'm going to list 10 facts here. I'm also going to break the chain by not tagging anyone, but I invite whoever is so inclined to play along in the comment section.

1. I've been a vegetarian for 17 years, and have smoked for roughly the same amount of time.

2. I'm a huge red wine fan.

3. I virtually never wear pants, even in the winter, preferring skirts and dresses instead.

4. The last time I can remember turning on my tv was September 11, 2001, though I have watched countless hours of South Park and Lost on my computer.

5. I wear 14 earrings and 25 rings at all times.

6. I can't stand shopping and would rather stay home and do laundry if given a choice.

7. I live with a black cat named Hobbes, and an attentive and giving man that I wouldn't trade for the world.

8. I run a Mac and have for many years.

9. I don't like talking on the telephone.

10. My office chair is my sofa.

Beetroot Soup with Kidney Beans

I've come across so many delicious recipes for beets lately I just had to buy some. Sadly, they sat neglected in the fridge for a few days because I couldn't decide which recipe to make first. That's the only trouble with having an extensive collection of recipes at your fingertips. On the narrowed down list of choices, there was Laurie's Roasted Beet and Garlic Tart and also her Roasted Beet and Thyme Risotto, Zlamushka's Red Beet Borscht Soup, Val's White Vegetarian Borscht, and finally Johanna's Beetroot Gnocchi with Pea Pesto and also her Chunky Beetroot Soup with Kidney Beans.

I finally settled on a slightly modified version of Johanna's Beetroot Soup. This is quite possibly one of the healthiest vegetable soups I have ever eaten. It's packed full of healthy root vegetables, filled out with some plump red kidney beans, and the watery broth is a perfect base for all of the chunky veggies. Once you finish assembling the ingredients, it's a very easy and trouble free soup to make. Johanna served hers for a summer meal, but it is equally satisfying for those of us enduring a brutally long and cold winter. If you haven't checked out Johanna's site, I highly recommend that you do. Readers are treated to thoughtful writing, mouthwatering photographs and a frequent selection of delicious vegetarian recipes. Even if you aren't a vegetarian, you are sure to enjoy Johanna's varied assortment of culinary offerings.

And while we are on the subject of soups, I will be crowning the winner of February's No Crouton's Required soup challenge this weekend. It's not too late to vote for your favorite soup. Holler will be hosting next month's event. The theme will also be announced this weekend.

Beetroot Soup with Kidney Beans

2 tablespoons of olive oil
2 onions, chopped
2 - 4 cloves of garlic, minced
1 large carrot, diced
1 large turnip, diced
2 stalks of celery, chopped
2 largish beets, peeled and chopped
2 teaspoons of fresh thyme
8 - 10 cups of vegetable broth or water
sea salt and freshly cracked black pepper to taste
1 - 2 teaspoons of fresh dill
2 large potatoes, diced
6 mushrooms, roughly chopped
1 1/2 cups of red cabbage, cut into strips
1 1/2 cup of cooked kidney beans
2 jalapeno peppers, finely chopped
2 tablespoons of balsamic vinegar
yogurt and fresh dill for garnishing

In a large pot, heat the oil over medium heat. When hot, stir and fry the onion until softened. Add the garlic, carrot, turnip, celery, beets, thyme, broth or water and salt. Bring to a boil, reduce the heat to medium-low, cover and simmer for 30 minutes.

Now add the potatoes, cabbage, beans, mushrooms, jalapeno pepper, black pepper and dill. Simmer for another 20 minutes, or until the vegetables are tender. Stir in the vinegar and serve with a dollop of yogurt and sprinkle with fresh dill if desired. Serve with crusty bread for a satisfying meal.

Serves 10 - 12.

Dorie’s best chocolate chip cookies

I hope this doesn’t sound like an Oscar acceptance speech or something, but I would like to thank you all for being so supportive! Thank you for the emails and comments – you are really fantastic!

My dear friend Lydia sent an email to King Arthur informing them about my situation and they found out that the person who shipped my box didn’t add my postal code to the address – the mail service

Quinoa with Sun-Dried Tomatoes and Corn

Chewy bits of sun-dried tomatoes compliment the nutty flavour of quinoa to a tee in this simple but nutritious grain side dish that is fancy enough to compete with the main dish, much like my signature Quinoa Soup. No introduction is required.

Quinoa with Sun-Dried Tomatoes

1 cup of quinoa
2 cups of water or vegetable stock
2 tablespoons of butter or olive oil
6 - 8 sun-dried tomatoes
2 cloves of garlic, minced
2 shallots, minced
1 large jalapeno pepper, diced
1/2 cup of corn
1/2 teaspoon of ground cumin
1/2 teaspoon of ground coriander
1/4 - 1/2 teaspoon of cayenne pepper
1/2 teaspoon of sea salt
1/4 teaspoon of freshly cracked black pepper
2 - 3 tablespoons of chopped fresh parsley
2 - 3 tablespoons of Parmesan cheese (if desired)

Rinse the quinoa well in a fine strainer. Soak in two cups of water or broth overnight.

Soak the sun-dried tomatoes in warm water for 15 - 20 minutes. Drain, squeeze out excess liquid and chop into small pieces. Heat the oil or butter in a medium pot over medium heat. When hot, add the shallots and garlic and stir and fry for a few minutes. Add the sun-dried tomatoes and jalapenos to the pot, and stir and fry for another few minutes.

Now add the spices, corn, quinoa and soaking liquid, bring to a boil, immediately reduce the heat to low, and cover and simmer for about 30 minutes, or until the liquid is absorbed.

Let the cooked quinoa sit for five minutes, add the parsley and Parmesan (if using) and fluff with a fork.

Serves 4.

Ricotta Dumplings Smothered in Mushroom Sauce

I had some leftover ricotta cheese that I decided to make muffins with. I did a quick google search for some ideas and stumbled across this recipe for Ricotta Dumplings with Mushroom Sauce. Mushroom fiend that I am, I hit print within seconds. I did end up making muffins, but I bought more ricotta cheese so I could make this recipe. Once again, I am left with some ricotta that I will have to find a use for. I suppose I must go searching for ricotta ideas, because I don't like to waste food and if I don't cook with what remains, I might have to spoon it from the tub into my mouth.

Surprisingly, I've never actually made my own dumplings before, but my first attempt was more than encouraging. Typically, I avoid overeating at all costs, but I must admit, I stuffed myself with one more mushroom covered dumpling than I needed. This recipe comes highly recommended from Lisa's Kitchen.

Ricotta Dumplings with Mushroom Sauce

For the Sauce:

6 tablespoons of olive oil
4 cups of mushrooms, roughly chopped or sliced
juice from one lemon
1/2 cup of vermouth

For the Dumplings:

1 cup of ricotta cheese
2 eggs, separated
1 generous tablespoon of freshly grated Parmesan Cheese
sea salt and freshly cracked black pepper
1/3 cup of unbleached white flour
2/3 cup of bread crumbs
1/3 cup + 2 tablespoons of cornmeal

4 - 6 tablespoons of butter
freshly grated Parmesan Cheese
Chopped fresh chives

Begin by making the sauce. Heat the oil in a large wok or skillet over medium-high heat. Add the mushrooms and lemon juice and saute until the mushrooms are brown - about 6 - 8 minutes. Add the dry vermouth to the pan and boil for another 3 minutes, stirring frequently. Set aside.

To make the dumplings, beat together the ricotta, egg yolks and Parmesan in a medium-large bowl. Add the flour and beat until smooth. Season with salt and pepper. In a medium bowl, beat the egg whites until stiff but not dry. Fold the egg whites into the ricotta mixture in two additions. Next fold in the breadcrumbs and cornmeal.

Fill a heavy skillet or large wok with enough water to reach a depth of two inches. Bring to a simmer over medium heat. Drop batter by rounded tablespoons into the water. Cover and cook for 4 minutes. Turn the dumplings, cover and cook for another 5 minutes. Remove the dumplings with a slotted spoon and drain on paper towels.

To complete the dish, bring the mushroom sauce to a simmer. Add the butter, stirring until melted. Place the dumplings on a platter or in a large serving bowl, and spoon the mushroom sauce over the dumplings. Sprinkle with freshly grated Parmesan and chives.

Simply Divine.

Olive Cheese Balls

As I sat shivering inside my cold apartment wondering what ever happened to global warming, I tried to think of a tasty excuse to warm up the kitchen with an oven-baked treat. I finally settled on these baked olive cheese balls. Imagine a plump green olive nestled in a slightly spicy and crispy cheese pastry. For a maximum burst of flavor, I suggest you use an extra old cheddar cheese. I'm quite certain you could substitute small sautéed button mushrooms for the olives. Better yet, double this recipe and make both.

Olive Cheese Balls

Recipe by Lisa Turner Published on February 25, 2008 Plump green olive baked in a slightly spicy and crispy cheese pastry — a simple and perfect appetizer Print this recipe Ingredients: 2 tablespoons unsalted butter, softened 2/3 cup fresh grated old Cheddar cheese 1/3 cup fresh grated Parmesan cheese 1/2 cup flour generous dash of cayenne 1 small egg, beaten 15 - 20 plump green olives, pitted Instructions: Preheat an oven to 400° and grease or line a baking sheet with parchment paper. In a medium bowl, using a fork, combine the cheese, butter, flour, and cayenne. Stir in the egg until well combined. Flatten about a tablespoons worth of dough on the palm of your hand and enclose each olive with the dough. Transfer to the prepared baking sheet. Bake for 15 minutes or until the cheese balls turn golden brown. Serve warm. Makes 15 - 20 appetizers

Arugula with baked saffron ricotta and your opinion about something

Before I start with the salad, I’d like to ask you guys something... Have you ever purchased something on King Arthur Flour.com? If you have, how was it? Any problems?

I was more than glad when I found out they would deliver their products here in Brazil – I won’t even mention things I desperately want but the stores won’t send them over – so I purchased a couple of things (butterscotch chips,

Nigella's Mexican scrambled eggs

Nigella Lawson advertises these scrambled eggs as "one of the greatest hangover cures around," but like she also says, they're so good there's "no need to scout around for excuses" to make them. One needs little excuse when it comes to indulgence, and Nigella offers up plenty of temptations.

Nigella's menu is extensive indeed, but I settled on this dish for my entry for the next Weekend Cookbook Challenge, hosted this month by Foodie Chickie.

Nigella's Mexican scrambled eggs

2 tablespoons olive oil
2 soft corn tortillas
1 firm tomato, seeded and roughly chopped
2 spring onions, white parts roughly chopped and green parts sliced for garnish
3 jalapeños, seeded and chopped
4 eggs, beaten
1/4 teaspoon sea salt

Heat a frying pan over medium heat. When hot, pour in the olive oil, wait a few seconds, then swirl around to coat the bottom of the pan. Roll up the corn tortillas into a sausage shape, then snip them into 1/3-inch strips with a pair of kitchen scissors right into the frying pan.

Stir fry the tortillas with a wooden spoon for about 5 minutes until crisp and golden. Remove with a slotted flipper to a bowl and set aside.

Reduce the heat to medium-low and toss in the tomato, the white parts of the spring onions, and the jalapeños, and stir fry for one minute. Pour in the beaten eggs along with the salt. Gently move everything around in the pan for a few minutes until the eggs begin to set.

Remove the pan from the heat and continue to stir until done to your liking, and serve hot with the green slices from the spring onions as garnish.

Serves 2.

Almond madeleines

My name is Patricia and I’ve become a madeleine addict. :)Come to think of it, who can resist these little beauties? They look cute and taste delicious – isn’t it a great combo in food?Two things I love using in baking are yogurt and almond meal – the baked goods get incredibly moist. I used a recipe from Mary’s wonderful blog and it calls for almond meal; the result was light and tender

No Croutons Required - the roundup

Thank you to everyone who expanded our vegetarian soup repertoire by taking the time to submit their culinary creations to No Croutons Required. The response to this brand new vegetarian event, alternately hosted by my good friend Holler and myself, has been even more rewarding than expected. We've received many tantalizing vegetarian soup entries from across the globe and deciding upon a winner is not going to be easy. Help us crown the winner of our vegetarian soup challenge by voting for your favorite in the comment section or send us an email with your choice.

The very first entry we received only one day after announcing the event is from Stretch Mark Mama who shares a nourishing and warming Crock Pot Lentil Soup. She does not include a picture of her soup, but it's full of vegetables and sounds like a good choice for busy cooks possessing a crock pot. (Pacific Northwest, US)

Mary of Starting from Scratch also used lentils in her soup. She made an easy but tasty Ginger Butternut Lentil Soup and topped it off with some homemade croutons even though this was not required. (Iowa, US)

Ruth from Once Upon a Feast is trying to incorporate more vegetarian options into her diet and her flavourful Garlicy Bean & Spinach Soup is sure to appeal to both vegetarians and carnivores. Ruth makes her own bean broth and though this recipe will require some time in the kitchen, the end result is certainly worth the effort. (Halifax, Nova Scotia, Canada)

Kalyn sends us a Vegetarian Lentil Soup with Spinach, Tomatoes and Cumin from her kitchen. Like Ruth, Kalyn is trying to eat more legumes and vegetables and this recipe uses both. She tells us that this healthy soup has a strong cumin flavour and that sounds just perfect to me. (Salt Lake City, Utah, USA)

Smita who posts at Smita Serves You Right offers us a Split Pea Soup with mushrooms, carrot and celery that sounds perfectly simple to prepare. Smita tells us it's impossible to mess this recipe up, making this a good soup choice for inexperienced and experienced cooks alike. (Rochester, New York, USA)

Lentils are certainly a popular choice for vegetarian soups and here we have yet another tasty idea. Rosie from What's the Recipe Today Jim sends along a Creamy Vegetable Marrow and Lentil Soup garnished with fresh basil leaves, croutons and roasted pumpkin seeds. Rosie tells us this warming winter soup is a good way to use up bits of leftover vegetables. (Limbo, United Kingdom)

David from Wish I Were Baking submits a Cauliflower / Broccoli Soup that I'm sure would be good with both vegetables. David offers a bit of advice to go along with the recipe: use far less water than you would expect for this soup and "far more spice." Sounds good to me. The spicier the better is my motto. (Glasgow, Scotland, United Kingdom)

Lucy continues to nourish her readers with this recipe for Zucchini in Broth with Corn and Cheese Dumplings. The dumplings consist of cornmeal and feta cheese! I imagine myself eating the dumplings while the broth is simmering away, but exercising some self control results in a satisfying and irresistible vegetable soup. There's no denying this soup would be pleasing to global warming hysterics and skeptics alike. Lucy says it's "a perfect soup for weather that can’t quite make up its mind." I've decided this is a recipe for me. (Melbourne, Australia)

Pixie from You say Tomato, I Say Tomato consults her only vegetarian cookbook and comes up with a Cauliflower, Fennel and Bean Soup to use up the head of cauliflower in her fridge. Actually, she provides two recipes: one with blue cheese and one without. I'm sold on the cheese version! (Kent, United Kingdom)

Wendy does a Wee Bit of Cooking and comes up with a lovely lentil based soup. You can never have too many lentil recipes. She says this Carrot and Red Lentil Soup is her favorite Sunday afternoon soup. It's easy to make and includes staple ingredients that most cooks are likely to have on hand. (Scotland, UK)

Allen of Eating Out Loud offers up a Hearty Barley and Lentil Soup that also includes kale, rutabaga and carrots. This was Allen's first time cooking with barely and I hope it won't be his last because this cumin spiced soup sounds and looks perfect. (San Jose, California, USA)

Kitchenetta from Got No Milk makes a Cream of Broccoli Soup that vegans and the lactose intolerant can enjoy. She uses broth, soy milk and soy sour cream in this vegetable soup that she describes as comforting and soothing. (Pennsylvania, USA)

When Kittie from Kittens in the Kitchen heard about our soup event, she put off her housework and made this warming Spinach and Garlic Soup. Kittie describes this easy soup as "hot, thick, filling and healthy!" Just the perfect thing for those of us shivering in cold climates. (Brighton, United Kingdom)

Our next entry is from Jane of Procrastinator's Progress. Jane is new to the blogging world and doesn't include a picture, but her Leek, Potato and Pea Soup certainly sounds good. Jane tells us this soup was originally a baby food recipe that she tweaked to feed the whole family. (Scotland, United Kingdom)

Jen of Little Bird Eats has her sights on winning our challenge and submits a spicy Dal and Pumpkin Soup that certainly sounds like a winner even if she doesn't beat the competition. There's nothing like pumpkin to beat the winter blues. (Ireland)

Susan cooks up a fast and creamy Roasted Cauliflower Soup in her Fat Free Vegan Kitchen. One doesn't have to be a vegan to enjoy this nourishing starter soup that may be flavoured with a bit of truffle oil and topped with croutons if desired. (Massachusetts, USA)

Judith, who has her own vegetarian blog called Shortcut to Mushrooms, offers up a Winter Friendship Soup consisting of pasta, chickpeas, kidney beans, baby spinach and Parmesan Cheese. I suspect my friendship could be bought if you served me this soup! (Iowa, USA)

My own contribution is this heavenly Hungarian Mushroom Soup. I think this might be my new favorite mushroom soup recipe. Flavored with dill, paprika, tamari, lemon and sour cream, it's sure to please mushroom fiends like myself. It's easy to make besides. (London, Ontario, Canada)

Lisa of Little Bits shares a colourful Gypsy Pot Soup that is packed full of flavour. Consisting of chickpeas, butternut squash, pears, carrots, green beans, tomatoes, garlic, paprika, almonds, saffron and mint, this would indeed be a good recipe to serve to guests. (Washington, USA)

Peter of Kalofagas takes a break from meat and contributes a chunky, Greek flavoured Chick Pea Soup inspired by a recipe he found from Food Network Canada. Like Peter, I'm a big fan of legumes, especially chickpeas, and I'm quite certain this healthy soup would be just the perfect remedy for the Canadian winter blues. (Toronto, Ontario, Canada)

Dhivya from Culinary Bazaar cooks up a healthy pot of Potage. Potage is a French term meaning a thick and creamy soup made with vegetables and sometimes meat. Dhivya uses a combination of leeks, potatoes, carrots, celery and parsnips for her soup, but she tells us this is a good recipe to make if you have bits of leftover vegetables you need to use up. (California, USA)

From Miri of Peppermill we have a nourishing Broccoli Soup. Though Miri lives on the other side of the world from me, she too is tired of cold temperatures and looking forward to putting away the sweaters and socks. Until the weather gets warmer, cooking up a pot of this soup, which includes potatoes and carrots, is a good way to stay healthy and warm. (Delhi, North India)

Ricki from Diet, Dessets and Dogs was reluctant to contribute her favorite soup because she feared it might be too beige. After a bit of thought, she decided to send along her Mom's Potato-Corn Chowder anyway, and I'm glad she did, because as Ricki points out, sometimes beige is just the perfect choice. Flavored with lots of veggies, barley, dill, parsley and some almond milk, here we have yet another easy to prepare and nourishing soup to help us get through the remaining months of winter. (Toronto, Ontario, Canada).

As usual, Val continues to offer up More Than Burnt Toast. I'm a big fan of beets and mushrooms and this White Vegetarian Borscht uses both. In fact, it's right full of goodness, including lots of root veggies. Val is not sure why the soup is called what it is, as it's very red, but no matter, this is one hot soup. Nope, no croutons are required for this colourful soup. (British Columbia, Canada)

From Amy who posts over Eggs on Sunday we have this spicy and nutty Carrot Peanut Soup. Inspired by the flavours of Southeast Asia, this pretty soup consists of carrots, celery, onion, peanut butter, and other ingredients most cooks are likely to have on hand. I'm a big fan of peanut butter in meals, and it's no secret I like spice. (Ithaca, NY, USA)

Kim from Cook it Up, Baby, participates in her first food blogging event and shares her Aunt Mary B's Vegetable Soup. Kim has made some changes to her aunt's recipe; most notably, she left out the meat. Her husband wasn't keen on the idea of a vegetarian version, but he had three servings the first night proving vegetarian soups can appeal to even the most carnivorous among us. (Georgia, USA)

Many cooks are suffering from the cold temperatures those of us living in Northern regions have been experiencing lately, and TBC of The Budding Cook is no exception. This creamy Potato and Leek Soup certainly sounds warming and healthy. And it's simple to prepare too. (USA)

Lysy of Munchkin Mail submits this Hearty Wintry Roast Veggie Soup that she made to remind her of more seasonal temperatures. The vegetables were roasted with a Cantonese-style glaze and turned into this hearty soup consisting of parsnip, Jerusalem artichokes, and rutabaga. (Down Under)

Lynn's entry is inspired by a starter soup that she enjoyed in Germany. With a little help from Delia Smith, Lynn made a Leek, Onion and Potato Soup that she describes as "posh enough for a dinner party, homely enough for lunch with the children." Sounds like a versatile soup in every way. (Glasgow, Scotland, United Kingdom)

Kevin of Closet Cooking goes with a Mexican theme and comes up with a burst of flavour in a bowl. Kevin proves having a small kitchen is no impediment to top-notch culinary creations. This Aztec Soup is a meal onto unto itself including as it does black beans, corn, squash, lots of warming spices and quinoa, one of my very favorite grains. (Toronto, Ontario, Canada)

Richa from As Dear as Salt adds some fruit to her meal with this lovely Avocado Pea Mint Soup. This is a soup you can make as thin or as thick as you like, but Richa tells us that cumin is absolutely essential for the soup. Heat lover that I am, I would also say the green chili and chipotle peppers are a must too. (New Jersey, USA)

From Kazari who posts at I think I have a Recipe for That we have a comforting Roast Pumpkin Soup with carrots, garlic and rosemary. It's very simple to make, and Kazari tells us it's a great soup to experiment with. Very warming and healthy. (Canberra, Australia)

Deeba is not only Passionate About Baking, she also enjoys exploring the use of spice. It's star anise this time, used to delicately flavour this pretty Tomato-Carrot Soup. Deeba has adapted this recipe from a winter soup recipe that her mother makes. Star anise is one of the few spices that I don't have on hand, but not for long. (Gurgaon, India)

Katy from sugarlaws entry is a Curried Cauliflower Soup that she says is a perfect soup for a cold winter day. Like Katy, I agree that homemade soup is far superior to the store bought varieties. The possibilities are endless and fresh ingredients undeniable enhance the flavour of soup. (New York, New York, USA)

Zlamushka cooks up a Russian Borsch in her spicy kitchen. And not only is this a comforting soup, it also makes for a nice dip or spread for crackers and bread. You can never have too many recipes for beets! Zlamushka says this soup freezes well, so make lots so you always have some on hand. (Malmo, Skane, Sweden)

Nupur of One Hot Stove submits a delightful Tomato Soup that would be a perfect choice for a quick but satisfying weeknight meal. In Nupur's busy household, soup often serves as the second dish in the meal. Made with some tinned tomatoes, carrot, and seasoned with a bit of sugar, oregano and milk, I've no doubt this very simple soup was the perfect compliment to grilled cheese sandwiches. (St. Louis, Missouri, USA)

Sara likes to cook and her readers are very glad that she does. At first she couldn't decide what to make but finally settled on this Roasted Vegetable Soup that she found in a recently acquired cookbook. Consisting of roasted tomatoes, red pepper, onion and garlic and finally pureed along with smoked paprika, this appetizing soup was gobbled up in two days at Sara's house. At least it was easy to make! (Kamloops, British Columbia, Canada)

Michelle's entry is made with her favorite squash and one of my favorite spices. The squash is baked in the oven prior to its transformation into this Kabocha Squash and Cumin Soup that is sure to satisfy even the greediest gourmets. (Canewdon, United Kingdom)

Psychgrad of Equal Opportunity Kitchen claims she is a novice when it comes to soups, but this Leek and Potato Soup turned out just perfect. There's nothing like a simple vegetable soup served along with some crusty bread to cheer up your day. (Canada)

Ivy from Kopiaste, to Greek Hospitality sends along this hearty Vegetable Puree Soup with Pasta that she adapted from a recipe that usually includes meat. Consisting of roasted red pepper, potatoes, zucchini, celery, carrots, pasta and seasoned with paprika and rosemary, Ivy's family enjoyed this filling soup so much she served it as a main course. (Athens, Greece)

Helen offers up some food stories along with this tantalizing French Onion Soup with Gruyere Croutons and Parsley Oil that she served on Valentine's Day. No, croutons are not required, but they are certainly welcome in this instance. (London, United Kingdom)

Ashley of Eat me, Delicious enters our soup competition with this satisfying and colourful Sweet Potato and Black Bean Chili. Ashley is a vegetarian who doesn't enjoy traditional chili recipes as they usually contain meat. I've no doubt even meat lovers would enjoy this vegetarian version. (Vancouver, BC, Canada)

From Diann's vegan kitchen we have a meal in a bowl. Her entry is a delightful Cabbage Soup with Chickpeas and Oats that is ready in 30 minutes if you use canned chickpeas and tinned tomatoes. Yet another warming soup for a cold winter day. (Austin, Texas, USA)

This gorgeous Garbanzo Bean Soup with Israeli Cous Cous is Katia's gourmet contribution. She tells us the key to a flavourful soup is to add the dry ingredients early in the cooking stage to allow the vegetables to absorb the spices. (Louisiana, USA)

Homecooked doesn't enjoy the Chinese menu options available in her area, so she cooked up her own Indian Chinese Vegetable Hot and Sour Soup. Packed full of vegetables, mushrooms, and mung sprouts, this is one tasty sounding soup! (California, USA)

Rachel of Fairy Cake Heaven says there is just one word to describe this Spicy Tomato Fennel Soup and that word is "YUM." Containing only tomato, carrot, fennel, garlic and some salt and pepper, this would be a perfect soup for a nice light lunch. (Ireland)

From Gretchen of Canela and Comino we have a healthy Tomato Lentil Soup. In addition to lentils and tomatoes, Gretchen's pretty soup also includes carrot and celery. Serve with a grain for a complete vegetarian meal. (Lima, Peru)

From Suganya of Tasty Palettes we have this gorgeous Three Potato Soup With Rouille. Her soup contains three types of potatoes, tomatoes, green chillies, carrot and is topped off with Rouille sauce. Rouille means rust in French and consists mainly of bread crumbs, roasted red pepper, garlic and lemon. This is one fancy sounding soup. (USA)

Johanna of Green Gourmet Giraffe needed some "temple food" after spending a week away from home. She decided upon this elegant Wanton Dumplings in Ginger Broth. Steamed mushrooms, carrots and broccolini are topped with pumpkin wanton dumplings and then covered with a flavourful broth. This soup wouldn't last long in my house! (Melbourne, Australia)

Asha from Aroma! certainly did not need to use croutons for her unique Potato, Apple, Arugula Soup. This meal in a pot is full of goodness. Potatoes, apple, arugula, roasted red pepper and kidney beans make this one satisfying and warming meal when served alongside some crusty bread. (North Carolina, USA)

Mandira from Ahaar cooks up a warming pot of Winter soup with Butternut Squash, Acorn, Corn & Wild Rice to help calm her nerves after a long and treacherous commute. Mandira makes a few versions of this pretty soup and encourages us to make up a big batch because it freezes well. (Ann Arbor, Michigan, USA)

Jennifer didn't use to enjoy onion soup, but thankfully for her readers, she now loves it and was inspired to make her own version from scratch. If you are looking for an elegant soup to enjoy on a quiet day at home with your spouse, her French Onion Shiitake Soup for Two is just the thing. (Saskatchewan, Canada)

Kathy of Wednesday Food Blogging comes up with her own version of Tortilla Soup that includes black beans, zucchini, tomatoes and spice. Oddly enough, she lived in Texas and New Mexico for several years, but didn't try making this soup until moving to England. Better late than never and I'm sure this tasty creation will become a favorite in many kitchens across the world. (Outside London, England, United Kingdom)

Renuka fuses together some fresh mint and coriander, milk, garlic, chilies, and fresh lime for her Spicy Green Soup. As Renuka notes, there are plenty of ready make soups on the market but they simply do not compare to a delicious pot of homemade soup. (Tamilnadu, India)

Deb of Key West Wine and Gardening celebrates her first blogging anniversary and contributes this mouthwatering Soup Of Borlotti Beans, Dried Porcini, and Tubetti to our first event. This hearty bowl of flavour combines the goodness of dried mushrooms, pasta, tomatoes, garlic, onion and cayenne. (Key West, Florida, USA)

From Saswati, who has just started a brand new blog called Potpourri, we have this light and lovely Lemon and Coriander Soup with mushrooms and carrots. This soup is just right for the Indian palate she tells us. Sounds just fine to me! (Moscow, Russia)

Anke from Vegan Bounty submits a westernized version of her favorite soup, Japanese Nabe, sans "all that crawled before". Unable to obtain some of the ingredients traditionally making up the soup, Anke improvises with some mushrooms, water chestnuts, tofu, cabbage, pumpkin, bean sprouts, and noodles, and enhances the flavour of the soup with some tahini, balsamic vinegar and chrysanthemum leaves. (Germany)

Vineela brightens up a wet and gloomy day with a Thai Coconut Soup. Inspired by a soup she enjoyed at a local restaurant, Vineela combines the creamy goodness of coconut milk with some mushrooms, lemon grass, chilies and lime. (Hollywood, California, USA)

Miss Lion Heart is always up for a challenge and her submission to the tight competition here is a wholesome homespun Minestrone Soup with a Twist packed full of vegetable goodness. The soup pot is the cook's canvas, so do experiment with your favorite flavours because there is a place for everything. (Ireland)

Chow Vegan offers up a Chinese Noodle Soup that takes about as much time to prepare as it does to run out and pick up an inferior fast food version. This delicate combination of mushrooms, greens, ginger and noodles may be lingered over with chopsticks, consumed with gusto with a fork, or greedily be slurped from the bowl. (San Francisco Bay Area, California, USA)

Haalo of Cook (almost) Anything at least once takes advantage of her summer produce and serves up a creamy Asparagus and Potato Soup. Those of us currently experiencing the harsh reality of the Northern Hemisphere can warm their toes with this lightly seasoned "sip" while they dream of Spring. (Melbourne, Australia)

Speaking of Spring, Ulrike inspires the idea with this green Lemon and Broccoli Soup. The white chunks floating around in the bowl are delicious chunks of ricotta cheese. No matter the temperature, this soup is sure to nourish the soul. (Northern Germany)

Mansi of Fun and Food expands her already fabulous repertoire with a aromatic Mix-Vegetable and Coconut Milk Soup. Beets, carrots, cauliflower and peas are perfectly complimented with creamy coconut milk and spice. Treat yourself to a bowl of antioxidant and fiber rich delight. (California, USA)

Pooja gets creative in the kitchen and submits this gorgeous Tomato Bean Soup that she served with a delightful lemon rice. Consisting of bean sprouts, tomato, and a bit of seasoning, this healthy soup can be whipped up in no time. (New York, USA)

Astra of Food for Laughter serves up a hearty bowl of goodness to ease the winter chills. Her Chickpea and Spinach Soup is a meal in itself, containing my favourite legume, spinach, rice and some spice. (The Deep South, USA)

Inspired by Nat King Cole, Susan of Food Blogga gets creative with some chestnuts and submits this delicious Creamy Cauliflower Chestnut Soup. This versatile soup also includes potatoes, celery, milk and lots of tasty herbs. How's that for some comfort in a bowl? (San Diego, California, USA)

Like many of us, Apu of Annarasa is experiencing an especially harsh winter. What better way to warm up than to enjoy a steaming bowl of Watercress and Potato Soup. Apu always makes her soups from scratch. Simply make up a big batch of stock and freeze it until needed. (USA)

If David lived in my area, I'd certainly Book the Cook. His elegant Celery, Mint and Yorkshire Feta Soup is just right for any climate. Celery is prominently featured here. In fact, David uses a whole bunch, along with some potatoes, glorious feta cheese, juniper berries and fresh mint. (East Boldon, Tyne & Wear, United Kingdom)

Laurie of Mediterranean Cooking in Alaska offers up this stunning Roasted Red Pepper, Fennel, and Lentil Soup. This beautifully balanced bowl of peppers, lentils, carrots, onion, celery, fennel and jalapenos is to be savored, bite by bite. (Anchorage, Alaska, USA)

Sia from Monsoon Spice submits a therapeutic Pak Choi – Noodles Soup. This "bowl of sunshine" if packed full of goodness; in addition to noodles, and Pak Choi, this soup includes lemon grass, red pepper, and lots of delicious seasonings. (United Kingdom)

Finally, here is my co-host's contribution. Holler of Tinned Tomatoes heats up her kitchen with an irresistible Spicy Aubergine & Tomato Soup for our event. While you can't vote for either of the host's contributions here, there is nothing preventing you from preparing this mouthwatering winner of a soup. (Scotland, United Kingdom)

The winner will be announced shortly, along with the theme for next month's edition of "No Croutons Required". Your contributions to our ongoing vegetarian event are most desired.