Celery

Nutty-tasting Japanese soba (buckwheat noodles) add an offbeat touch to this soup. Look for them in natural food stores or Asian groceries.

Brimming with fresh produce in a light, mildly seasoned broth, this is just the soup to serve as an introduction to a festive spring meal such as Easter dinner or the Passover seder.

For a hearty combination, serve with Hearty Bean Bread (page 146), or for a lighter accompaniment, serve with Bruschetta (page 159).

This is a good, basic, everyday sort of soup, suitable for cold weather. Try Cheese and Herb Corn Muffins (page 150) as an accompaniment.

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).

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

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.

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.

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).

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 warming soup tempts the eye with an appealing golden color, and pleases the palate with the delectable flavor of sweet potatoes.

This is a basic stock that may be used in place of water in most any vegetable soup to give added depth of flavor. It’s also a good way to use up vegetables that are limp or less than perfectly fresh.

This is a great light summer meal! Adding a thin coating of olive oil on top of the fish will result in a less-dense fillet. For an even richer flavor, place several pats of butter on the fish.