Soup

This long-simmering, yet easy winter soup is a natural choice as a hearty main dish. Make Whole Wheat Vegetable Muffins (page 149) while it’s cooking.

Bulgur is not often used in soups, but works very nicely, adding protein and a chewy texture.

This is just the sort of mild soup that is so comforting on cold winter days. Quick Sunflower-Cheese Bread (page 144) is a good accompaniment, as are Cheddar-Oat Griddle Biscuits (page 153).

(A chunky mélange of rutabaga, carrots, potatoes, and parsnips with a hint of cheese) This hearty soup makes use of a couple of underused winter vegetables—parsnips and rutabaga—to great results. Make sure you have a good, sharp knife for cutting the rutabaga.

Here’s another soothing, mild soup for cold weather. This is delicious with Garlic Croutons (page 159).

The sweetness of baby carrots and a pretty, pale-orange color make this an uplifting dish for a chilly winter day.

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.

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.

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.

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.

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).