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Creamy Parsnip With Ginger Soup

Submitted by: USA WEEKEND columnist Pam Anderson

This smooth and creamy soup is seasoned with ginger, cardamom, and allspice.

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Creamy Roasted Parsnip Soup

Submitted by: Alan Dorchak

Living In: Miami, Florida, USA

Wintry spices make this a rich, creamy, and flavorful holiday favorite!

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A hearty winter soup made with root vegetables such as parsnips, carrots, and onions, this dish is enriched by the earthy flavor of portobello and shiitake mushrooms, plus fresh garlic, thyme and tarragon.

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Spiced Butternut Squash Soup

Submitted by: LuvMyFamily

Home Town: San Rafael, California, USA

Living In: Santa Rosa, California, USA

My boys LOVE this soup! It's a 'stick to your ribs' soup that everyone will enjoy. Sherry helps to deepen the flavor while half-and-half cream gives an added richness to the soup.

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Soup For Couscous

Submitted by: Tania Covo

This garbanzo bean, sauteed vegetable and hard boiled egg stew seasoned with turmeric and coriander is a vegetarian delight meant to be served spooned over a mound of cooked couscous.

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Potato Soup a la Inge

Submitted by: Inge

Just great soul food. Garnish with bacon bits.

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Cheesy Leek and Mustard Soup

Submitted by: Lesley Robinson

Sauteed leeks and other vegetables are cooked in a broth which is thickened with a cornstarch and dry mustard mixture in this soup with Gruyere and cheddar cheese.

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Dumpling Soup

Submitted by: KB COUNTRYGIRL

A simple soup made with potatoes, bacon and onion with home made dumplings. My mom always made this soup on washday as it was quick to make and very satisfying. It's still a favorite today for lunch. Pepper may be added at the table. Serve with fresh bread and butter. This is a very hearty soup, if served as supper, it is a complete meal.

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Tomato Soup III

Submitted by: PEPRICH

This hearty tomato soup has chunks of vegetables and pasta. Serve with a grilled cheese sandwich. Just right for a cold weather lunch or supper.

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Potato Soup X

Submitted by: Wendy

Here's an easy, thick potato soup. Potatoes are boiled with celery and onion and then reduced to a rich, creamy texture. I use one per cent milk, but any milk should work fine.