It's new potatoes season so I wanted to make soup.Mix well when heating to prevent burning. Mind you don't let it boil too much. New potatoes have 8 times the amount of vitamin C as apples, and the vitamin C content can stand strong heat, making them a good source of nutrients. Recipe by Ringonoki

I came up with this while trying out different soups for breakfast.Please enjoy either smooth, or chunky depending on your preference. Recipe by keromido.

I wanted to make potato potage soup for my family.To shorten the time, I cut the potato finely and microwaved it. There's nothing difficult about this recipe, really. Recipe by keromido

I always make vegetable potage.Today, I made it with eggplant.Of all the vegetable potage soups I have made, this is the most delicious. It's mild and tasty.Eggplant can be used in a surprising number of ways.The photo shows the soup topped with eggplant peel, which was coated in oil and baked in an oven. Recipe by Nanairo

I love potage, and I end up consuming a lot of spinach with this potage soup.It's a good idea to separate stems and leaves of the spinach ahead of time.If it's spring time, you can use sweet onions. They add sweetness to the soup and it is delicious.○I had parsley, so I sprinkled it on top.Adding grated cheese at the end makes the soup richly-flavored and delicious. Recipe by miharun327

The peak season for tasty burdock root is late fall to early winter. Winter potatoes are also delicious, so I came up with a soup combining the two. I coined the word "nagomi" from the Chinese characters for "wa" (Japanese) and "mi" (taste). It refers to comfort food--the taste of Japanese style food, Showa Era cuisine, and my mother's homemade food.To prepare the vegetables:Thinly slice the burdock root, soak in vinegar water, then rinse with water.Cut the potato into 5- to 7-mm slices and soak in water.Thinly slice the onion along the grain. Recipe by Sougenusagi

This is the second of my ultra easy soup series, the first being kabocha soup. I wanted to try making it with a different taste.Just simmer, blend and mix.There's nothing to say really, just make sure you warm it over low heat when you've added the milk so it doesn't burn. Recipe by osenoriri

I got fresh turnips, so I used them in soup.If the turnips have leaves, boil in salt water, chop finely and top the soup for colour. Alternatively, you could garnish with parsley. For 2 servings. Recipe by Hokkorikafe

For times when the weather's too hot for warm miso soup, but you still want a soup.Served in a cool, clear glass container, it's perfect for guests.For cold miso soups, I recommend mildly flavored white miso or barley miso. For 2 to 3 servings. Recipe by pogue

I love corn, so I make this often.After pureeing the mixture, re-heated in the pan. Make sure it doesn't burn on the bottom at this stage.I also have a pumpkin soup recipe using the same procedure. See my pumpkin soup recipe - Recipe by Komatsuta

I came up with a delicious way to eat plenty of kohlrabi as we enter this cold season.Substitute the shiro dashi with consommé or Chinese soup stock. Or, for those who are worried about salt intake, reduce the amount of shiro dashi, and dilute with soy milk or regular milk! Add ginger for a nice warming touch. You could also use other vegetables besides kohlrabi, such as daikon radish, broccoli, potatoes, or kabocha squash. Recipe by mmooaatt

My husband doesn't like green peas, but even he loves it. This is our family recipe for green pea potage soup.This is a soup to enjoy the sweetness of the green peas and onion, so make the soup stock base quite light. You can use frozen green peas, but please use fresh peas if possible! A lot of people don't like green peas, but fresh ones are not a problem! Recipe by Uniikura