“Elle a vraiment du caractère, ta soupe!” (“Your soup has a ton of character!”) my father exclaimed while eating quickly, as he always does. My parents were visiting us for two weeks — it was February in Boston. Winter. We could feel the wind and snow falling outside. And it was exactly the kind of rustic food that we felt like eating for dinner. Perfect with a loaf of crusty country bread on the side, and even some grated cheese if we felt like it.

Serves 6

2 tablespoons olive oil
2 thyme twigs
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 large shallot, chopped
1 large leek, white part only, finely chopped
2 celery stalks, finely chopped
24 thin slices of spicy chorizo
2 large tomatoes, blanched, peeled, cored, seeded, and diced
1 tablespoon double-concentrated tomato paste
2 cups white lentils, rinsed and sorted
2 large carrots, peeled and diced MORE…

SERVES 4

1 tablespoon butter
1 onion, sliced
1 celery stalk, sliced
1 red bell pepper, seeded and sliced
1 whole Dungeness crab, steamed whole and peeled, 1?2 cup crabmeat reserved for the relish
2 tablespoons tomato paste
2 cups dry white wine
4 cups chicken stock or broth, preferably homemade
2 cups heavy cream
2 ears fresh corn, kernels removed and reserved for the relish
Sweet Corn and Crab Relish (Recipe Below)

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If you have never tried fennel soup, you are really missing out on something unique. It’s like a leek and potato soup with a bit more interest and a great silky texture that just begs for a roaring fire on a wintry day. By roasting the fennel you achieve a lovely charred flavor throughout the soup.

Serves 6

2 fennel bulbs, trimmed and coarsely chopped
1 small onion, coarsely chopped
2 tablespoons olive oil
2 garlic cloves
1 leek (white and pale green parts only), coarsely chopped
6 cups chicken stock
1 pound russet potatoes, peeled and cut into large chunks
1 cup heavy cream
Salt and freshly ground black pepper
1 bunch fresh chives, chopped (1/4 cup)

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Japanese Cold buckwheat noodle dishes like this are a summertime treat in Japan. The creamy texture of soft tofu is critical to this dish, so avoid the firmer varieties.

1 pkg (250 g) Japanese buckwheat (soba) noodles
1 lb (450 g) fresh spinach, trimmed
1 pkg (10 oz/300 g) soft tofu, drained and cubed
2 green onions, thinly sliced diagonally
2 tbsp thin strips nori (optional)
1 tbsp toasted sesame seeds

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On a winter’s day, there is nothing better than homemade soup to warm a hungry tummy. Packed full of vegetables, the following soups are wholesome, nutritious and versatile. Most are designed to be made in bulk and frozen in individual containers for easy, last-minute lunches. In the morning, simply reheat and pour into a preheated Thermos.

Because the squash is cooked in the microwave, this soup is very easy to make. The flavour is fairly mild and should appeal to young children. If you prefer a spicier version, you could add 1 tsp of crushed red-pepper flakes, or a little hot sauce to the adults’ portions.

1/4 cup canola oil
4 large carrots, grated
1 large onion, diced
4 garlic cloves, minced
1 tsp dried thyme
1 large spaghetti squash (over 3 lbs or 1 1/2 kg)
6 to 8 cups Homemade Salt-Free Chicken Stock, or salt-free or low-sodium chicken broth 1/2 cup chopped fresh parsley (optional)
Kosher salt and freshly ground pepper

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