Preparation time: 30min
Allergens: gluten
Serves 4 persons

Ingredients:
6 1/4 cups chicken stock
2 small carrots, very thinly sliced
1 celery stalk, finely diced
1 baby leek, halved lengthwise and thinly sliced
1 cup green peas
1 cup cooked rice
1 1/2 cups cooked chicken, sliced or shredded
2 tsp chopped fresh tarragon
1 tbsp chopped fresh parsley
salt and pepper to taste
sprigs of fresh parsley - optional

Preparation time: 45min
Allergens: lactose

Ingredients:
1/2 red or white onion
3 garlic cloves
3 large tomatoes
Two dried pasilla peppers (chiles) or 2 tablespoons pasilla powder
5 cups chicken stock
4 sprigs cilantro
6 corn tortillas, cut into strips
2 avocados, cut in cubes
Fresh cheese or mild flavor Canadian feta cheese, crumbled
5 tablespoons sour cream
3 limes cut in quarters
salt to taste

Ingredients:
50g butter
900g carrots
1 onion
½ tsp powdered coriander
½ tsp ground coriander seeds
½ tsp ground ginger
½ tsp mace
1.4 litres vegetable stock
Salt and pepper to taste
150ml single cream
Carrots for decoration

Ingredients

10mL (2 tsp) canola oil
1 onion, finely chopped
4 cloves garlic, minced
1 jalapeno pepper, seeded and minced
10 mL (2 tsp) chili powder
5 mL (1 tsp) ground cumin
500 mL (2 cups) red lentils
750 mL (3 cups) 100% pure Florida orange juice
875 mL (3 1/2 cups) sodium-reduced vegetable stock
75 mL (1/3 cup) low-fat plain yogurt

(NC)—Cozy up to a warm fireplace or start your ultimate holiday feast with this satisfying soup.

Ingredients
10 cups onions, sliced (about 10 medium onions)
1/4 cup butter
1 tbsp flour
1 bottle pale ale
1 tbsp Dijon mustard
4 cups chicken broth
6 thick diagonal slices baguette, toasted
2 cups grated sharp cheddar
1 pinch salt and pepper