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	<title>leannes.cooking &#187; soups</title>
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		<title>Celery Soup with a Kick</title>
		<link>/?p=2643</link>
		<comments>/?p=2643#comments</comments>
		<pubDate>Fri, 22 Jun 2018 05:15:46 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Entrees / Starters]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Soups]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[celery soup]]></category>
		<category><![CDATA[entrees]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[healthy lunch dishes]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[soups]]></category>
		<category><![CDATA[starters]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2643</guid>
		<description><![CDATA[I often buy a whole or half head of celery when I only need one stalk for a recipe (eg. Fennel, Kohlrabi &#38; Carrot Puree, Ground Beef Stroganoff, Kohlrabi Mash, Smoked Fish &#38; Jerusalem Artichoke (Orzo) Risotto, “Jazzed Up” Toad in the Hole &#38; Crustless Bacon &#38; Mushroom Quiche), so this is a great way to use up the rest and &#8230; <a href="/?p=2643" class="more-link">Continue reading <span class="screen-reader-text">Celery Soup with a Kick</span></a>]]></description>
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		<title>Thai Broccoli &amp; Chicken Soup</title>
		<link>/?p=2304</link>
		<comments>/?p=2304#comments</comments>
		<pubDate>Fri, 20 May 2016 03:25:36 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Soups]]></category>
		<category><![CDATA[broccoli chicken soup]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[soups]]></category>
		<category><![CDATA[Thai]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=2304</guid>
		<description><![CDATA[Broccoli is a perfect vegetable for soups &#8211; the end result is also such a nice colour and combined with the cubed carrot, which I prefer al-dente, and shredded chicken, give this soup a really interesting texture as well, not to mention the delicious flavour. I have used coriander and lemongrass paste but fresh could certainly &#8230; <a href="/?p=2304" class="more-link">Continue reading <span class="screen-reader-text">Thai Broccoli &#038; Chicken Soup</span></a>]]></description>
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		<title>Kumara &amp; Sweetcorn Soup</title>
		<link>/?p=1464</link>
		<comments>/?p=1464#comments</comments>
		<pubDate>Sun, 13 Sep 2015 21:18:22 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Soups]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[coconut cream]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[kumara sweet potato soup]]></category>
		<category><![CDATA[soups]]></category>
		<category><![CDATA[sweetcorn]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1464</guid>
		<description><![CDATA[This hearty soup is quick and easy to make, yet tastes and looks good enough to serve to discerning guests. I have used purple skinned kumara (sweet potato), but any colour will work just as well.  It isn&#8217;t necessary to peel the kumaras, but scrub them carefully and cut out any blemishes before cubing. I used &#8230; <a href="/?p=1464" class="more-link">Continue reading <span class="screen-reader-text">Kumara &#038; Sweetcorn Soup</span></a>]]></description>
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		<title>&#8220;Souped Up&#8221; Pumpkin</title>
		<link>/?p=1184</link>
		<comments>/?p=1184#comments</comments>
		<pubDate>Tue, 18 Aug 2015 04:44:43 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Soups]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[coconut cream]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[pumpkin soup]]></category>
		<category><![CDATA[soups]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1184</guid>
		<description><![CDATA[This is no ordinary pumpkin soup &#8211; the addition of ginger, garlic, curry powder, fresh coriander and coconut cream makes it &#8220;souper&#8221; special! I like to use the skin on vegetables if it is edible because it has been proven that skins of fruit and vegetables could boost your nutritional intake of vitamins, combat cancer and &#8230; <a href="/?p=1184" class="more-link">Continue reading <span class="screen-reader-text">&#8220;Souped Up&#8221; Pumpkin</span></a>]]></description>
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		<title>Spiced Up Cheese &amp; Broccoli Soup</title>
		<link>/?p=695</link>
		<comments>/?p=695#comments</comments>
		<pubDate>Mon, 06 Jul 2015 20:41:23 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Soups]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[cheese broccoli soup]]></category>
		<category><![CDATA[ras-el-hanout]]></category>
		<category><![CDATA[soups]]></category>
		<category><![CDATA[spicy soup]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=695</guid>
		<description><![CDATA[The very first recipe I posted, Kale, Corn &#38; Salmon (Pearl Couscous) Risotto, used ras-el-hanout, and I&#8217;ve used it again in this winter soup, which is hearty enough to be a meal on its own. For a healthier option, substitute the whipped cream for 250g of lite sour cream. (I only used whipped cream because I had &#8230; <a href="/?p=695" class="more-link">Continue reading <span class="screen-reader-text">Spiced Up Cheese &#038; Broccoli Soup</span></a>]]></description>
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		<title>Baked Fish &amp; Mussel Casserole</title>
		<link>/?p=71</link>
		<comments>/?p=71#comments</comments>
		<pubDate>Thu, 12 Mar 2015 06:19:49 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Soups]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[casseroles]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[frozen whiting]]></category>
		<category><![CDATA[mussels]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[soups]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=71</guid>
		<description><![CDATA[I used frozen whiting fillets for this dish, but any small, firm white fish fillets will work just as well. Use snap frozen mussels or better still buy them fresh in the shell, steam in a large pot with a little water in the bottom until they open, then remove from shell (discard any mussels &#8230; <a href="/?p=71" class="more-link">Continue reading <span class="screen-reader-text">Baked Fish &#038; Mussel Casserole</span></a>]]></description>
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