Spicy Eggplant Soup with Chickpeas and Olives Makes 9 cups (2.25 L) Since there are references to eggplant in the ancient language of Sanskrit, it is thought that this fruit is native to the Indian subcontinent. Historians believe that eggplant was introduced to the...

Shiitake Mushroom Miso Soup Makes 7 1/2 cups (1.875 L) Most people believe that miso originated in Japan, but it can be traced back to China, to as early as the fourth century. Miso is a dark, rich, fermented paste made from beans (usually soybeans) and grain. It...

Savoury Black Bean Soup Makes 6 cups (1.5 L) Black beans are a staple legume in Latin American and Caribbean countries, and their popularity has spread across North America. Here is a tasty recipe that combines flavours from Europe, Mexico, and the Caribbean. This...

Red Lentil Miso Soup Makes 6 1/2 cups (1.625 L) Miso is a Japanese fermented paste made from soybeans, salt, a grain—most commonly rice or barley—and a living culture that is used to initiate the fermentation process. The nutrient-rich soybeans are made more...

Mulligatawny Soup Makes 4 cups (1 L) In one of the languages of southern India, “mulligatawny” means, literally, “pepper water.” The spiciness in this light soup varies according to how much pepper and ginger you add. If you like it hot, adjust the amounts; this...

Mediterranean Lentil Soup Makes 6 cups (1.5 L) Lentils have been feeding populations in various parts of the world since antiquity. There is a good reason for this choice—these little gems contain 26 percent protein by weight. Thus, a hearty 2-cup (500 mL) portion...

Ginger, Carrot, and Yam Soup Makes 9 cups (2.25 L) Vitamins and phytochemicals in vegetables provide the splendid array of colours you see when you walk down the produce aisle. Three of these vitamins are bright yellow: riboflavin, folate, and vitamin A (converted in...

Curried Kabocha Squash and Chickpea Soup Makes 9 1/2 cups (2.375 mL) Kabocha squash is a Japanese variety of winter squash with a hard shell and deep orange-yellow flesh. Although the skin is hard, it need not be peeled, as it's edible and will soften as it cooks....

Classic Split Pea Soup Makes 9 cups (2.25 L) Served with a wholesome bread and salad, this protein-rich soup satisfies the heartiest appetites. A 2-cup (500 mL) portion provides 24 grams of protein, along with iron, other minerals, and folate. Freeze leftovers in...

Carrot, Lemon Grass, and Basil Soup Makes 8 cups (2 L) Native to India and Sri Lanka, lemon grass is a tropical grass that has a citrus flavour without the sourness associated with lemons. The leafy, long-stemmed, aromatic stalks are popular in Thai cuisine and are...