Vegan

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.

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

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.

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.

Though undoubtedly Indian influenced (it bears a passing resemblance to the traditional East Indian mulligatawny soup), this is actually an adaptation of a classic curried chicken stew recipe from the American South.

This classic stew, menestra de verduras, has many regional variations, and can be made with different vegetables according to season. Constant ingredients include potatoes, carrots, and green peas; artichokes are the most characteristic. Fresh artichokes are called for in traditional recipes, but using the canned variety simplifies the process.

Arborio rice, the same rice used in risotto, makes a comforting base for a spring soup, perfect for drizzly spring evenings.

For some years, my family has belonged to a community-supported farm. In late spring, there is a plethora of greens of all kinds—Asian greens, spinach, and lettuce. At some point there seems to be more than can be used in a week, even by my veggie-loving family. That’s when I turn to this recipe—it has become an annual tradition! Make sure all greens are very well washed.

This dairy-free “cream” soup, enhanced with any of the garnishes recommended, makes a hearty (but not heavy) introduction for a spring meal.

Cream of Wheat, or farina, is the secret to the smooth, thick texture of this soup.

If you like broccoli, you’ll love this nourishing bowl of comfort.

Lots of fresh parsley and a touch of cream cheese give this soup its special character. Serve with crusty French or Italian bread.

Cashew butter makes an offbeat, rich-tasting soup base. This luscious soup is good hot or at room temperature.

If you’re looking for a mild, soothing soup for a rainy spring evening, here’s a pleasant choice.

I recommend steaming the green beans separately, and adding them once the asparagus is tender-crisp. The result is a satisfying Asian-flavored stew with the green vegetables all done just right.

This light soup of lettuce, cucumber, and fresh spring peas was quite common in nineteenth-century America. Potage maigre translates loosely as “fast day” soup, traditionally made for Lent. Versions of it appear in old Creole cookbooks.