Vegan

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

This classic recipe is easy and quick to prepare. Serve with Tomato-Olive Bread (page 147) and a simple homemade coleslaw.

Here’s a variation of classic sweet-and-sour cabbage soup, given a bit more heft with bread cubes nestled in each serving.

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.

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.