Potato and Leek Soup

Leek soup (Welsh: cawl cennin) is a soup based on potatoes, leeks, broth[1] (usually chicken), and heavy cream.[2] Other ingredients used may be salt, pepper, and various spices. Generally the potatoes are diced and cooked in broth, while the leeks are chopped and sautéed. After this, all ingredients are combined and stirred. Wikipedia

Wild Mushroom and Lentil Bourguignon

The term bourguignon refers to a recipe that is prepared in the style of the French region of Bourgogne (known as Burgundy in English). Burgundy is one of France’s major wine-making regions, producing both red and white wines—although the wine most people associate with the name Burgundy is red. Wild mushrooms and lentils are a great change to the traditional beef bourguignon. Spruceeats

Pistou Soup

Pistou, or pistou sauce, is a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil. It is somewhat similar to the Ligurian sauce pesto, although it lacks pine nuts. Some modern versions of the recipe include grated parmesan, pecorino, or similar hard cheeses. Wikipedia

Gazpacho

A Spanish-style soup made from tomatoes and other vegetables and spices, served cold.

Minestrone Soup

Minestrone (/ˌmɪnɪsˈtroʊni/; Italian: [mineˈstroːne]) is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice, sometimes both. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes. –Wikipedia

Lentil Soup

Lentil soup is a soup based on lentils; it may be vegetarian or include meat, and may use brown, red, yellow or black lentils, with or without the husk. Dehulled yellow and red lentilsdisintegrate in cooking, making a thick soup. – Wikipedia