Part 61 (1/2)

cup chopped fresh dill

cup chopped fresh mint

HEAT A soup pot over medium heat. Saute the onion in the olive oil for 5 to 7 minutes, until softened. Add the garlic, tarragon, black pepper, and salt,and cook for 1 more minute. Pour in the vegetable stock and add the potatoes. Cover and bring to a boil. Once the soup is boiling, lower the heat and let simmer for 15 minutes. Add the broccoli and cook for 15 more minutes.

Use an immersion blender to blend about one-third of the soup; we like to keep it chunky with lots of whole potato chunks. If you don't have an immersion blender (get one!), transfer about one-third of the soup to a blender or food processor and puree, then add it back to the rest of the soup.

Add the fresh dill and mint, then let the soup sit for about 10 minutes to let the flavors meld. Serve!

CHICKPEA-NOODLE SOUP.

SERVES 6.

TIME: 50 MINUTES.

Chickpea Soup for the Vegan Soul.This is some Oprah's Book Club stuff right here: a great soup for when you're feeling under the weather and need something tasty to slurp on while you watch TV and pity yourself. But don't let that dissuade you if you feel fine and just happen to want a nice, comforting bowl of soup.

2 tablespoons olive oil

1 large yellow onion, sliced thinly

1 cup peeled, thinly sliced carrots (or chopped baby carrots)

2 cloves garlic, minced

2 cups sliced cremini mushrooms

teaspoon celery seeds

1 teaspoon dried thyme

teaspoon dried rosemary, crushed in your fingers

teaspoon ground black pepper

2 tablespoons mirin (optional)

cup brown rice miso

6 cups water or vegetable stock