These soups are rich and fragrant, meant for sipping from a small glass.

Potato Turnip Leek Soup

Peel and cut into small chunks:

4 medium Yukon Gold potatoes
1 medium turnip

Put into large saucepan, cover with water and season with cracked black pepper. Bring to boil and then simmer until tender. Drain in a colander and bring to room temperature.

Meanwhile, preheat oven to 400 degrees. Trim and clean 3 leeks. Cut lengthwise and put on cookie sheet, cut side down. Drizzle with olive oil, sprinkle with sea salt, garlic powder and roast for 20 minutes. Remove from oven. Let cool to room temperature. Chop into small pieces.

When everything is cool, put half the potatoes, turnips, leeks into a blender with 1 cup chicken or vegetable broth and 1 teaspoon horseradish. Pulse until smooth.

Pour into a refrigerator container.

Blend the other half of the potatoes, turnips, another cup broth and teaspoon horseradish until smooth. Pour into same container. Add the other half of the leeks (not blended, just chopped) and stir. Refrigerate until ready to heat and eat. Garnish with chives.

Red Cabbage Apple Soup

Shred one medium red cabbage with tender pieces only. Chop one sweet yellow onion. Julienne one small orange bell pepper.

In a stock pot, heat 1 tbs. each canola oil and butter and add the chopped onion. Cook until translucent. Season with 1/2 teaspoon cardamom, 1/2 teaspoon ground ginger, 1/4 teaspoon cloves, 1 1/2 teaspoon cinnamon, 1/2 teaspoon cayenne, 2 tbs. sesame seeds, 1 tbs. garlic powder. Stir and blend.

Add the shredded cabbage and bell pepper and cook until cabbage is wilted, tender. Season with salt to taste and add 1 tbs. maple syrup. Stir. Add 4 cups water. Bring to boil. Cover. Simmer 30 minutes.

After 30 minutes, peel, core and slice 4 tart apples. Add to the stock. Bring to boil. Cover and simmer for 30 minutes. Uncover for 15 minutes or longer to thicken. Remove from heat and cool. Stir in 1 cup non-fat plain yogurt.