Soup

Celery has such a delicate, underrated flavour, while celeriac is far too often overlooked. Together, they go from zero to hero in this luscious soup, which is also fantastic served chilled—like a vichyssoise—in the summer.—Amy Rosen

This soup is believed to have originated in Mali and spread across western Africa with the proliferation of peanut farming by colonizers in the 16th century. There are many names for it—mafé, sauce d’arachide, tigadegena and groundnut stew—and ways to cook it. It is traditionally spicy, made with local vegetables, sometimes with meat and always with ground peanuts. Peanut butter speeds up the process here. Serve over warm rice or couscous, or with fufu, a dough-like side dish made from cassava.—Joshna Maharaj

This classic Portuguese soup is hearty and satisfying. You can experiment with the type of sausage you use, and you can substitute other greens, such as collards or Swiss chard. —Joshna Maharaj

I came across Ash-e Mash, a staple Persian soup with legumes and turnips, while looking for soups that used inexpensive, readily available ingredients. Each Persian home has its own version of this dish, which is usually served in the spring. It’s so hearty, warming and nutritious that I often find myself cooking my own version of it in colder seasons, too. I like to serve it with some flaky sea salt and additional fresh herbs overtop. —Joshna Maharaj

Adding a fragrant, flavourful broth—thanks to lemongrass, spices and umami-rich soy and fish sauces—warms up this dish, making it perfect for cold weather.