Soups for the First Cool Week of September

This collection of Soups for the First Cool Week of September is perfect for the first evening you get home and think about putting the heating on. Most of these are ready in under an hour, several in under half an hour, and there are two crunchy things in here to go on top or on the side. The one at number 12 is a whole dinner in a bowl, so keep going until you reach it. Save this list for the rest of the month.

Orzo Soup (Şehriye Çorbası), 25 Minutes

Orzo is simmered in a tomato and pepper paste broth with garlic, dried mint and a pinch of chilli. It takes 25 minutes and uses things you probably already have in the cupboard. Number 10 is even quicker, if you can find the main ingredient.

To learn more: Orzo Soup (Şehriye Çorbası)

Turkish Red Lentil Soup

Red lentils, onion, carrot and potato are cooked in stock and blended smooth, then finished with paprika and dried mint sizzled in butter. It takes 30 minutes and reheats well the next day. This is the soup to start with if you have never cooked Turkish food before.

To learn more: Turkish Red Lentil Soup - Kirmizi Mercimek Corbasi

Air Fryer Croutons

Stale bread is cubed, tossed with olive oil, thyme, salt and pepper and cooked in the air fryer. They are ready in 15 minutes and keep in a jar for days. Make a batch now and use them on the next few soups on this list.

To learn more: Air Fryer Croutons With Olive Oil

Greek Lemon Chicken Soup

Shredded chicken and rice are cooked in stock, then the soup is thickened with eggs whisked with lemon juice. It takes 40 minutes and is thick without any cream. Number 7 is the other chicken soup here, and that one has dumplings.

To learn more: Greek Lemon Chicken Soup

Turkish Yogurt Soup - Yayla Corbasi

Rice is cooked in water, then yoghurt beaten with egg and flour is stirred in, and the soup is finished with dried mint sizzled in butter. It takes about 45 minutes and is vegetarian as written. The yoghurt makes it taste rich without any cream in it.

To learn more: Turkish Yogurt Soup - Yayla Corbasi

Vegan Roasted Butternut Squash Soup

Butternut squash is roasted first, then blended with onion, garlic and ginger paste, turmeric, garam masala and coconut milk. It takes about an hour and is vegan if you use vegetable stock. Good with the croutons from slide 3.

To learn more: Vegan Roasted Butternut Squash Soup

Easy Chicken and Dumpling Soup Recipe

Chicken, carrot, celery and peas are cooked in a creamy stock, then the dumplings are cooked in the same pot. It takes 45 minutes and is a full dinner rather than a starter. There is only one pan to wash at the end.

To learn more: Easy Chicken and Dumpling Soup Recipe

Air Fryer Pita Chips

Pita bread is cut into triangles, brushed with olive oil and salt and cooked in the air fryer for 10 minutes. They are for dunking rather than a spoon. Try them with number 9, which is thick enough to hold them.

To learn more: Air Fryer Pita Chips

Ezogelin Çorbası (Ezogelin Soup Recipe)

Red lentils, bulgur and rice are cooked with tomato and pepper paste, then finished with chilli flakes and dried mint sizzled in butter. It takes about 50 minutes and the lentils thicken it on their own, with no cream at all. Add a splash of water when you reheat it.

To learn more: Ezogelin Çorbası (Ezogelin Soup Recipe)

Turkish Tarhana Soup - Tarhana Çorbası, 20 Minutes

Tarhana is a dried, fermented mix of yoghurt, flour and vegetables, and the powder is whisked into stock with tomato paste, dried mint and paprika. The soup takes 20 minutes. Turkish shops sell the powder, or you can make a batch at home and keep it for months.

To learn more: Turkish Tarhana Soup - Tarhana Çorbası

French Onion Soup

Onions are cooked slowly in butter for about an hour, then simmered in beef stock with a splash of vermouth and a little smoked bacon. It takes an hour and a half and is served with toasted baguette and melted Gruyère on top. One slide left, and it is the biggest bowl on the list.

To learn more: Traditional French Onion Soup

Harira Soup

Diced lamb, chickpeas and lentils are cooked in a spiced tomato broth with cumin, coriander, ginger and cinnamon. It takes just under two hours and tastes better the next day. Make it on Sunday and eat it until Tuesday.

To learn more: Harira Soup