A slow turn in the oven browns the vegetables before you turn them into soup. Recipe: Roasted vegetable soup (Bob Chamberlin / Los Angeles Times)
The distinctive green lentils from Puys in France. Recipe: Clementine’s vegetarian lentil soup (Ricardo DeAratanha / Los Angeles Times)
Porcini soup (Robert Gauthier / Los Angeles Times)
Recipe: Carrot and pomegranate soup
Recipe: Broccoli and roasted garlic soup
Leek, apple and thyme soup (Glenn Koenig / Los Angeles Times)
So hearty and filling, you’d never guess it was vegetarian. Recipe: Chickpea and noodle soup with Persian herbs (Glenn Koenig / Los Angeles Times)
Recipe: Spinach soup with nutmeg and creme fraiche
Red wine adds depth to this soup. Recipe: Grub’s spinach-mushroom-ginger soup (Anne Cusack / Los Angeles Times)
