This is an easy-to-make vegetarian fall favorite.

This is similar to an Italian vegetable soup, only better (and easier) with added nutrients from the kale and a quick-cooking, delicious Italian grain called farro.

Make this stew in a large, heavy-bottomed stove-to-oven soup pot, such as a cast iron Dutch oven or an enameled pot.

You can make a simple, creamy soup without cream, and this carrot soup from my Soups + Sides cookbook is a perfect example.

Serves 6

When asparagus is cooked awhile, as in a soup, it can turn a duller color of green. The remedy used here to create a vibrant green soup is to add a bit of fresh spinach when blending. You can also garnish the soup with a bit of finely chopped dill.

Apples and celery root make great partners in this soup, which gets finished with a delicious apple cider reduction.

Pierre Guérin suggests pairing chef Scott Ehrlich’s gazpacho with a summery white wine or rosé.

One of Chesca's signature soups, this flavorful chowder takes advantage of fresh corn and other freshly harvested August veggies.