Canned Tomato

I was working at the Chopra Center for Wellbeing when the only living woman Indian saint stopped in. Her entourage laid down some pretty strict rules: No talking to the saint. No approaching the saint. And whatever you do, don’t touch the saint. But after eating her bowl of dahl, this little imp of a holy woman motioned me over and then … proceeded to kiss me on the forehead! The Chopra folks (and I guess the saint as well) like their dahl chunky, and I love it that way too, but it’s just as enjoyable blended and smooth. Blend the dahl a bit if you want something a little easier to swallow or digest. Small amounts of this dahl are wonderful for someone who isn’t particularly hungry, as the cumin is an appetite stimulant.

The Italians are beautiful because they’ve turned what is essentially peasant fare into an internationally renowned cuisine. Take pappa al pomodoro. Fancy, huh? Can you say, “Day-old knot of stale bread in tomatoes and water?” A staple there, a delicacy here. The same goes for minestrone, which I’ve always claimed is Italian for “Whatever is in the pantry goes in the pot!” Actually, minestrone comes from the array of dishes known as cucina povera or “poor kitchen.” It’s a bit of a misnomer, though, as minestrone is rich in vital nutrients, most notably lycopene, a phytochemical in tomatoes that has anticancer properties, especially with prostate cancer.

With the help of a food processor, this tasty, no-cook soup will be ready to eat in minutes. Serve with stone-ground tortilla chips or warmed flour tortillas.

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.

This standard from the American South contains a varied blend of flavors and textures, all pulled together by the unique character of okra.

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.

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

Here’s a lively soup that comes together quickly. Serve with a big Greek-style salad and a fresh flatbread for a light yet satisfying meal.

This soup features a slew of compatible ingredients made even more companionable in a mildly curried broth.

A satisfying meatless take on the classic Hungarian goulash, this makes good use of seitan, a high-protein, low-fat meat substitute.

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.

Lentil soups are so satisfying in winter. Served with Quick Sunflower-Cheese Bread (page 144) or Focaccia Bread (page 148), this soup needs only a simple salad to make a very filling meal.

For those who like hot stuff, the hot chilies add a fiery kick to this soup. If you’d like a toned-down version, use mild chilies. This makes a big pot of soup, perfect for feeding a crowd. This is delicious served with a big salad and nachos or quesadillas made with Vegan Gourmet nacho-style nondairy cheese.

Millet, an exceptionally nutritious if rather bland grain, is used to great advantage in this soup, where it has an opportunity to soak up all the spicy flavors.

This meatless version of a rustic Provençal stew is sensual and satisfying. A fresh, crusty French baguette is perfect for soaking up its delicious broth. A bountiful tossed salad makes it a complete meal.

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.