Food Like That: Recipes your mouth will like

A basic made up Asian style soup.

According to the "Soup Bible" this version of a Tuscan Bean Soup, a One-Pot-Meal that uses cannellini beans, leeks, cabbage and good olive oil, tastes even better when it's reheated.

Broccoli, chicken or vegetable stock, a few slices of toasted bread, garlic, lemon, salt and pepper is all you need to make this tasty recipe from the "Soup Bible". (Broccoli grows abundantly around Rome and is served in this soup with garlic toasts.)

This is similar to the recipe/technique I learned from my former housemate Marc.

A recipe I've bring out every so often as a quick, nutritious, filling and very tasty meal.
Quick prep time, and can be left cooking while you do other things! Feeds lots of people too, and can be easily scaled for more or less people. High in protein from the chickpeas, and lots of vitamins from the delicious veggies and fruits.

From the super fabulous Catalan Cuisine cookbook that I picked up on a recent trip to Barcelona. Chocolate and cinnamon plus meat are unfamiliar combos for me, but I was quite pleased with how this turned out.

Estofat de Bou would be the Catalan name for this dish. 

Celery soup, a simple, satisfying meal, made with local produce.

This is not the French Onion Soup full of meaty beef broth that comes to mind when one says "onion soup", but rather the buttery taste of onions mixed with the sharpness of a bit mustard.

Sweet squash and apples with spicy curry and horseradish.

A great winter soup that is classic Eastern European.