Moringa Vegetable Lentil Soup

(Deb Lindsey /For The Washington Post)

The ever-so-slight chill in the air calls for soups and stews. Here are a few trusty meatless options, from our archives.

[Why you should roast a head of garlic virtually every time you turn on the oven]

Spiced Carrot, Leek and Lentil Soup, above. Serve it pureed or chunky; either way, it’s a simple but satisfying bowl.

(Deb Lindsey/For The Washington Post)

Corn and Sweet Potato Chowder With Saffron Cream. This bright little soup adds cheer to any day.

(Deb Lindsey/For The Washington Post)

Sweet Potato, Collard and Black-Eyed Pea Soup. This one starts with a smart trick: The vegetable broth is made with sweet potatoes, which add lovely color and body. (You may want to make just the broth to have on hand for other uses — you can freeze it for up to two months.)

(Deb Lindsey/For The Washington Post)

Autumn Vegetable Soup. A one-pot wonder.

(Deb Lindsey/For The Washington Post)

(Deb Lindsey/For The Washington Post)

Chickpea Soup With Fried Sauerkraut, above left. The fried sauerkraut adds a layer of complexity.

Beet, Kale and Bulgur Soup, above right. Hearty and satisfying.

(Goran Kosanovic/For The Washington Post)

Korean Soft Tofu Stew. Warming and just a little funky.

(Deb Lindsey/For The Washington Post)

Tomato Soup With Grilled Havarti Cheese Croutons. It’s a classic, after all. This version is ready in 30 minutes or less.

(Scott Suchman/For The Washington Post)

Tami’s French Fry Soup. Have some leftover french fries or roasted potatoes? Turn them into soup, pronto! Ketchup drizzle optional, but delicious.

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