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Soups & Starters Recipes

Choose a category from the list at the left to browse through our recipes! You can also use the recipe search.

African Peanut Soup

Great textures and flavors combine in this comforting traditional soup from western Africa.  Enjoy it as a starter or as a light meal.

Avocado and Paw Paw (Papaya) Gazpacho

This cold soup is a delicious twist on traditional gazpacho and is loaded with Vitamin A and heart-healthy fats.

Avocado Bisque with Tarragon
Enjoy this beautiful, refreshing soup hot or cold. Recipe courtesy of California Avocado Commission.
 
Avocado Gazpacho
Avocados add a smooth, creamy texture to this classic summer soup. Plan to make it ahead of time. On a hot day it is especially refreshing if you chill it for several hours before serving. To stretch it into a meal, serve with additional toppings such as chopped hard-boiled eggs, whole-grain croutons, diced bell peppers, and fresh chopped parsley or basil.
Recipe courtesy of California Avocado Commission.
 
Beany Sardiney Pate

Make up a batch of this heart-healthy spread to use on crackers, or as a dip for raw veggies. Recipe courtesy of National Fisheries Institute.
 

Black Bean Tortillas from Guatemala

The trick to this recipe is to cook the beans until they are very soft, with just enough cooking liquid left in the pan to render a moist puree. Because the skins need to be left out of the bean puree, the pureeing must be done in a food mill, not a blender. Recipe courtesy of Julia Della Croce for The Oldways Table. 

Cacik (Everything Green with Thick Garlicky Yogurt)

You can add anything else green that you like or that is seasonal. Other good fall/winter options are Brussels sprout leaves or thinly sliced sauted leeks. Recipe courtesy Ana Sortun.

Cannellini Bean Bruschetta with Reduced Balsamic Glaze

In the United States, most people associate the word bruschetta with a mixture of tomatoes, basil, olive oil and fresh mozzarella. Technically, bruschetta is thickly sliced bread, grilled or toasted, rubbed with garlic and moistened with fresh, extra virgin olive oil. Italians eat it as an appetizer or snack - some eat it as is while some choose to top it with a variety of ingredients. The recipes here can be used as the traditional appetizer or snack, but when paired with a salad or soup and a glass of wine they can provide you with a light Mediterranean-style lunch or dinner.

Carrot and Ginger Soup
Serve this nourishing soup as a main course. For a special touch, top it with a swirl of pesto. Recipe courtesy of Stonyfield Oikos Organic Greek Yogurt.
 
Chicken Salsa Wraps

Tortillas are so versatile! Be sure to try both traditional corn tortillas and whole wheat tortillas, as well as any others that catch your fancy. Serve these as a starter by themselves, or with a side salad for a complete meal.