Simmer

Both soothing and lively, thanks to the flavor of dill, this simple soup is one of my cold-weather favorites.

This simple, soothing soup recalls a comfort soup from my childhood. It proves that winter soups need not always be thick to provide a sense of warmth. I like to use a mild-flavored variety of baked tofu in this, such as Soy Boy Tofu Lin.

Here’s a favorite nursery food converted into a mild, high-protein soup.

This easy, robust soup, contributed by Marti Hall, has several elements of a certain style of traditional African soups—chilies, sweet potato, and a creamy peanut base. The grain of choice in an African soup like this would likely be millet, but here, quinoa, the nutritious South American super grain, makes for a delightful fusion.

Like minestrone, this is an Italian standard. Serve it with Bruschetta (page 159) or fresh garlic bread.

Filling and flavorful, this becomes a meal in itself when served with a robust bread such as Focaccia Bread (page 148). It keeps exceptionally well and develops flavor as it stands.

Inspired by a favorite vegetarian Chinese restaurant dish, this stew is enhanced with protein-packed seitan. Made from cooked wheat gluten, seitan is sometimes called “wheat meat,” as it resembles beef chunks. Though dense and chewy and somewhat “meaty,” seitan is low in fat, quite high in protein, and its grainy flavor will likely not put off those who don’t care for meat.

Gnocchi are dumplings made of semolina and potato flours. They add substance to this flavor-ful stew. At many supermarkets, you’ll find them in the frozen food section near ravioli, tortellini, and other such Italian specialties. Serve with Bruschetta (page 159) and a green salad featuring olives and chickpeas.

Don’t be intimidated by the long list of ingredients here. It’s an easy soup to make, doesn’t take long to cook, and is full of exciting textures and flavors. Thanks to Neil Trager, who gave me this recipe many moons ago.

Here’s a bountiful and nourishing stew made substantial with the delightful addition of tortellini.

This smooth soup will win you over with its elegant simplicity and intense celery flavor. Serve with Garlic Croutons (page 159).

This hearty sweet-and-sour soup takes the chill out of nippy fall afternoons. Serve with Onion-Rye Scones (page 155) or fresh rye bread.

This colorful stew is an autumnal cousin to chili, using Native American ingredients. It’s a good dish to try out on older kids and teens who have begun to appreciate more complex combinations of flavors and ingredients.

Peanut butter gives this soup a rich flavor. In my home, this is a fall favorite!

This soup (called harira in Arabic) presents a compatible duo of lentils and chickpeas. It can be served all year round, but is especially appealing as a transitional early fall soup, using fresh tomatoes. Serve with fresh pita bread.

The classic Middle Eastern team of chickpeas and tahini (sesame paste) is combined in a tasty, offbeat soup. Serve with fresh whole wheat pita bread. Middle Eastern bulgur salad (tabbouleh) and a steamed green vegetable round this meal out nicely.

While fresh local corn is abundant in early fall, the most tempting way to eat it is right off the cob. But cooking with fresh corn can be equally appealing. Its sweetness and crunch can’t be matched by frozen corn kernels. Serve this with Hearty Bean Bread (page 146) and a green salad for a filling meal.

Elegant and richly flavored, this soup features almond butter as its base. Fresh whole-grain bread and a salad of tomatoes and mixed greens make excellent companions.

With any of the muffins, pages 149 to 151, and a simple salad, this soup is the basis of a filling and hearty meal. I especially like this with Cheese and Herb Corn Muffins (page 150).

This cheerfully colored soup brings you a hint of sweetness and the pleasant crunch of turnips. Once you’ve got the squash baked, the rest is a snap.