Simmer

Cheddar-Oat Griddle Biscuits (page 153) provide a nice contrast to the mild flavor of this pleasant summer soup. Or try it with Garlic Croutons (page 159), if you’d prefer a little crunch.

A soup that looks and tastes garden-fresh, this is a good one to serve all summer long.

Here’s a cold soup that is substantial as well as refreshing. Serve with a fresh flatbread and tabbouleh salad.

Mild potatoes contrast with the earthy tones of arugula in a lightly curried soup.

This garden-fresh medley is a good choice when you want a summery soup that is slightly warm rather than chilled.

I‘m a big fan of vegetable sushi, so I thought it would be fun to concoct a soup that featured all of its flavors and textures, without all the work of rolling and cutting. The result is an offbeat, rice- and nori-filled broth topped with colorful raw veggies.

This aromatic, brothy soup celebrates the spring arrival of fresh bok choy, a favorite Asian green vegetable. This is an excellent way to whet the appetite for an Asian-style vegetable stir-fry with rice or noodles.

This brightly colored soup makes a delightful introduction to a summer dinner, or it can be the centerpiece of a light meal accompanied by salad-filled wraps.

This Asian-style soup is a treat for mushroom aficionados. Scallion Pancakes (page 157) are a good accompaniment. This is a perfect introduction to a simple meal of stir-fried vegetables with tofu.

Serve this soup Asian-style. Slurp the noodles from the broth with chopsticks, then use an Asian soup spoon to scoop up what’s left. This simple soup comes together in less than 30 minutes.

Simple, quick, and colorful, this soup is best eaten as soon as it is done. It makes a nice introduction to Asian rice or noodle dishes.

This is a good transitional soup for spring; it’s hearty like winter soups, but boasts the fresh flavors of zucchini, parsley, and dill. Taste often to adjust the myriad of flavors to your liking. Consider making any of the muffins on pages 149 to 151 to serve with the soup.

This soup was a favorite discovery of mine while traveling through New Orleans and across the American South many years ago. It’s still a soup love to make when in the mood for eggplant.

Just the thing to serve on a chilly early spring day. Green Chili Cornbread (page 145) or fresh store-bought cornbread would both team well with these flavors.

As in many Asian-style soups, this ingredient list may look long, but it’s a snap to prepare. Adding any of the optional ingredients gives this soup a deeper and more authentic flavor.

Crisp green snow peas lend this soup a pleasant visual and textural twist.

This standard from the American South contains a varied blend of flavors and textures, all pulled together by the unique character of okra.

This light soup, served with Scallion Pancakes (page 157), is a great introduction to Asian-style vegetable stir-fries.

A one-dish meal, spiced with chili peppers and served over noodles.

This hearty curry becomes the centerpiece of a satisfying meal served over hot cooked grains, and accompanied by Chapatis (page 158) and a simple, palate-cooling salad of cucumbers and tomatoes.