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Add the green beans and cook for 5 minutes. Add the zucchini and summer squash and cook, stirring, for 5 minutes. Add the peas, orange zest and salt and pepper to taste and cook until the peas are heated through, about 1 minute. Retrieve and discard the basil sprig.

Stack the basil leaves and cut them into thin strips. Ladle the soup into bowls and garnish each bowl with basil.

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Make a Meal

Serve with bruschetta with Braised Swiss Chard with Pecorino Curls ([>]) or Roasted Red Pepper and Walnut Spread ([>]) or Cheese and Mushroom Melts ([>]).

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CARROT, SWEET POTATO AND GINGER SOUP WITH BABY BOK CHOY Vegan

Carrot, Sweet Potato and Ginger Soup with Baby Bok Choy ([>])

Carrots and sweet potatoes make for sweet silkiness in this smooth, creamy, dairy-free soup. Hefty additions of fresh ginger and jalapeño contribute the right hit of heat and create a sophisticated flavor profile. To keep the juicy crunch of the bok choy, add it just before serving.

Cook Time: 35 minutes

Serves: 4

2 tablespoons extra-virgin olive oil

1 pound carrots, sliced (½ inch), about 3 cups

1 pound sweet potatoes, scrubbed, skins left on and cubed (½ inch), about 3 cups

1 bunch scallions (white and green parts), sliced (about 1 cup)

½ cup chopped celery

1 garlic clove, grated

1 tablespoon chopped peeled fresh ginger

Coarse salt

4 tablespoons chopped fresh cilantro

1 tablespoon fresh lime juice

1 tablespoon finely chopped seeded jalapeño pepper, or to taste

6 ounces baby bok choy, stem ends trimmed and sliced (½ inch), about 2 cups lightly packed

Heat the oil in a soup pot until it is hot enough to sizzle a piece of vegetable. Add the carrots, sweet potatoes, scallions, celery, garlic, ginger and 2 teaspoons salt. Cook, covered, stirring occasionally, over medium-low heat until lightly browned and softened, about 10 minutes. Add 6 cups water and 2 tablespoons of the cilantro and bring to a boil. Cover and cook over medium heat until the vegetables are tender, 20 to 25 minutes.

Ladle out about 2 cups of the solid vegetables and set aside. Use an immersion blender to puree the soup in the pot. If you don't have an immersion blender, let the soup cool slightly, transfer it to a blender or food processor, in batches if necessary, and puree until smooth. Return the soup to the pot.

Add the reserved vegetables, lime juice and jalapeño. Taste and add more salt, if needed. Bring the soup to a boil. Stir in the bok choy and cook for 30 seconds. Ladle the soup into bowls and garnish with the remaining 2 tablespoons chopped cilantro.

Shortcuts

If you can find real baby carrots, use them. Leave the thin skins on and cut the carrots into 1½-inch pieces. Instead of peeling the sweet potatoes, scrub them with a stiff brush. Their skins soften when cooked.

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Make a Meal

Serve with Curried Quinoa and Apple Salad with Dried Cranberries ([>]).

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LEEK AND POTATO SOUP WITH ROASTED CAULIFLOWER Vegan

You'd swear this thick, creamy soup is loaded with dairy, but it isn't. Through the magic of pureeing, leeks, potatoes and roasted cauliflower take on the consistency of a cream soup. Two surprise ingredients—a touch of curry powder and some grated orange zest—add a subtle sweetness that helps to smooth out the vegetative quality of the soup.

Cook Time: 30 minutes

Serves: 4

6 cups cauliflower florets (from 1 large head, cored and thick stems removed)

5 tablespoons extra-virgin olive oil

Coarse salt and freshly ground black pepper

2 medium leeks, roots and dark green tops trimmed, halved lengthwise, washed thoroughly and thinly sliced (about 3 cups)

1 tablespoon Madras curry powder

1½ pounds russet potatoes, peeled and diced (½ inch), about 3 cups

1 tablespoon tomato paste

2 teaspoons packed coarsely chopped fresh oregano

1 teaspoon grated orange zest

1 garlic clove, grated

Place a heavy baking sheet in the oven and preheat to 450°F for 10 minutes.

Meanwhile, toss the cauliflower