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Using a handheld immersion blender, puree some of the ingredients to give the soup thickness and texture. For a more rustic feel, you can simply mash some of the potatoes with a potato masher. I like to leave it very lumpy and rustic looking with plenty of skin intact.

Ladle the soup into bowls. Grind the fresh pepper over the top and serve garnished with rosemary.

Cabbage Dal with Chile and Toasted Coconut

Serves 4 to 6

For several years, I worked as a yoga instructor at the Chopra Center for Wellbeing in Southern California. As a part of their Perfect Health program, a young Indian woman prepared a different dal, the classic ayurvedic dish for internal cleansing, each day. If I close my eyes, I can still smell and even taste Aparna’s wonderful dal, all of which started me on a quest of my own for the perfect dal recipe.

1 cup dried yellow lentils or split peas

6 cups water

1 medium onion, chopped

2 tablespoons ghee or vegetable oil (see here)

½ teaspoon black mustard seed

¼ teaspoon ground turmeric

¼ pound napa cabbage, shredded

Salt

Basmati rice, for serving (optional)

1 tablespoon shredded coconut, toasted

1 serrano chile, seeded and thinly sliced

Rinse the lentils thoroughly, then place them in a 7-quart slow cooker. Add the water and half the onion. Cover and cook on LOW for 4 to 5 hours, until the lentils are quite tender. At this point, you can mash some of the lentils to give the soup a thicker consistency.

In a large sauté pan, melt the ghee over medium heat and sauté the remaining onion for about 10 minutes, or until lightly browned. Add the mustard seed and cook for 1 to 2 minutes longer.

About 10 minutes before serving, add the onion and mustard seed, the turmeric, and cabbage and stir. Add the salt to taste.

Serve either in a soup bowl or ladled over the basmati rice. Top with the shredded coconut and chile.

Cauliflower, Stilton, and Fines Herbes Soup

Serves 4 to 6

A more truly British soup would be hard to find. You could even include some good cheddar in addition to the Stilton.

2 tablespoons butter or ghee (see here)

1 medium onion, chopped

2 celery ribs, finely chopped

1 large cauliflower, coarsely chopped

5 cups water (see Note)

1 cup crumbled Stilton or other blue cheese, divided

½ cup grated sharp cheddar cheese

1 cup half-and-half

Salt

¼ cup chopped fresh herbs, such as chives, parsley, tarragon, and/or chervil

In a large sauté pan, melt the butter over medium heat and sauté the onion for about 10 minutes, or until lightly browned. Add the celery and cook for 2 to 3 minutes longer.

Transfer the onion and celery to a 7-quart slow cooker and add the cauliflower and water. Cover and cook on LOW for about 4 hours, or until the cauliflower is nice and tender.

Using a handheld immersion blender, puree the ingredients until smooth. Stir in ½ cup of the Stilton, the cheddar, and half-and-half. Add the salt to taste.

Ladle the soup into bowls. Garnish each bowl with the remaining Stilton and some of the herbs just before serving.

Note: For more flavor, you can substitute ½ cup dry white wine for ½ cup water.

Chickpea Soup Arrabbiata

Serves 6 to 8

Chickpeas, or ceci as they are called in Italian, are found widely in the cucina povera (or peasant cuisine) of Italy and most countries of the Mediterranean region. This soup is especially good if you have saved some Parmesan cheese rinds and can add them to the soup as it cooks. I like to press in garlic at the last minute to maximize its strength and flavor.

2 tablespoons olive oil

1 medium onion, chopped

1 pound (2 cups) dried chickpeas

2 medium carrots, peeled and diced

2 celery ribs, diced

1 (28-ounce) can crushed tomatoes

1 (6-ounce) can tomato paste

7 cups water

1 teaspoon chile flakes

2 bay leaves

1 Parmesan cheese rind, or more if desired

2 teaspoons chopped fresh oregano

2 teaspoons fresh thyme leaves

4 cloves garlic, or more

Salt

¼ cup chopped fresh parsley

2 tablespoons basil chiffonade (see Note)

In a large sauté pan, heat the