1 pound asparagus, cut into small pieces
4 cups water
1 tablespoon parve chicken soup powder
2 tablespoons margarine
2 tablespoons flour
1/4 lemon, peeled
salt and pepper to taste

Cook the asparagus in the water and soup powder until tender. Melt the margarine in a small stockpot and stir in the flour. Puree the asparagus, lemon, water and soup powder. Pour into stockpot. Cook, stirring, until smooth and thickened. Serves 6.

Full of bright crunchy vegetables, this soup can be double or tripled for large crowds. Serves 12-16.

1/4 cup margarine
1 small onion, chopped
1 can (4 ounces) roasted and diced green chiles
1 red bell pepper, diced
1 green bell pepper, diced
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 cup flour
8 cups water
2 tablespoons parve chicken broth powder
2 cups nondairy creamer
4 cans (15 ounces) whole-kernel corn, not drained

In a large stockpot, melt margarine over medium heat. Add onion, green chiles, peppers and spices. Saute until vegetables are tender. Stir in flour. Add remaining ingredients and bring to a boil. Simmer briefly to blend flavors and serve.

You can liven up the presentation of this soup by serving it in hollowed out mini-pumpkins. Serves 12-16.

1 can (29 ounces) pumpkin
1 onion, diced
12 cups water
3 tablespoons parve chicken soup powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cracked black pepper

Combine all ingredients in a large stockpot and bring to a boil. Cover, reduce heat and simmer for 20 minutes. Puree. To make carrot soup, substitute 12 peeled and diced carrots for the pumpkin.

This is a cold soup for lunch on a warm day. My friend, Dana, who is a professionally trained chef passed it on to me. Serves 16.

5 ripe avocados, peeled and cut into chunks
4 cucumbers, peeled and cut into chunks
8 cups water
2 tablespoons parve chicken soup powder
4 cups sour cream
2 bunches scallions
4 tablespoons lime juice
salt and pepper

Combine all ingredients and blend until smooth. Refrigerate until ready to serve.

An easy version of an old favorite.

1 ounce dried mushrooms covered with 1/2 cup boiling water and drained
10 cups water
2-1/2 tablespoons parve chicken soup powder
1 cup pearl barley
1 large onion, chopped
4 stalks celery, chopped
4 carrots, peeled and chopped
2 parsnips, peeled and chopped
1 tablespoon soy sauce
1 pound button mushrooms, sliced
1 cup white wine
2 tablespoons dill
2 teaspoons salt
2 teaspoons cracked black pepper

Place all ingredients in a large stockpot and bring to a boil. Cover, reduce heat and simmer for about 1 hour. Add more liquid if necessary. Serves 12. Can make this richer (and meat dish) by adding 3 pounds short ribs.

Bright and colorful. From Tzippora's Kitchen. Can be served hot or cold. Serves 12-16.

6 tablespoons margarine
2 tablespoons olive oil
8 red peppers, diced
4 carrots, diced
3 shallots, diced
2 cloves garlic, minced
2 pears, chopped
12 cups water
3 tablespoons parve chicken soup powder
4 large strips roasted red peppers
1 teaspoon crushed red pepper
dash of cayenne pepper
salt and black pepper to taste

In a large stock port, heat oil and margarine. Add vegetables and saute over medium heat for 8-10 minutes. Add remaining ingredients and bring to a boil. Cover, reduce heat, and simmer for 1/2 hour. Puree.

2 tbsps. olive oil
5 14 1/2-oz. cans diced tomatoes in juice
1/2 cup chopped shallots
2 tbsps. minced lemongrass (available at Southeast Asian markets and at some supermarkets)
1 tbsp. minced fresh ginger
1 tbsp. chopped garlic
2 tbsps. honey
2 cups chicken stock or canned low-salt broth
1 cup dry wine
1/2 cup fresh lime juice
1/4 cup chopped fresh cilantro (Cilantro are the bright green leaves and stems of the coriander plant. The Hebrew name is cuzbara.)
2 tbsps. chopped fresh mint
2 tsps. grated lime peel
2 tbsps. fresh lemon juice
2 tbsps. aquavit or vodka
1/2 cup thinly sliced fresh arugula

Heat oil in heavy large pot over medium-low heat. Add tomatoes with their juice, shallots, lemongrass, ginger and garlic; simmers until liquid evaporates, about 12 minutes. Add honey and simmer until mixture is very thick, stirring frequently, about 8 minutes. Add chicken stock and next 5 ingredients. Simmer 30 minutes.

Working in batches, strain soup into large bowl, pressing on solids to release juice. Discard solids. Season soup with salt and pepper. Chill soup at least 8 hours.

Stir lemon juice and aquavit into soup. Garnish with arugula.

Makes 6 servings.

12 chopped fresh tomatoes
2 tbsps. red wine
2 tbsps. lemon juice
2 tbsps. brown sugar
1 tbsp. vinegar
1 carrot, chopped
1 tbsps. olive oil
1/2 tsp. cumin seed
1 medium to large onion, chopped
2 garlic cloves, crushed
2 stalks celery, chopped
1/2 tsp. paprika
1/2 tsp. tumeric
1 tsp. ground coriander
6 ozs. red lentils, washed
5 cups vegetable or chicken stock
1 bay leaf
salt and pepper to taste

Heat the oil in a large saucepan over medium heat. Add cumin seeds, and when they begin to pop, add the onion and cook until golden. Add the garlic, carrots, and celery, and cook gently for 10 minutes. Stir in the remaining ingredients and cook 1 minute, then add the lentils.

Pour in the stock. Add the bay leaf and bring to a boil. Reduce the heat immediately and let it simmer for one hour. Remove the bay leaf.

When you serve it, garnish it with fresh onion rings, or finely chopped scallions.

Makes 6 servings.