Cookbook author and television host Gillian McKeith used "nutritional medicine" to improve her health after experiencing some serious illnesses in her younger adult years. She describes soups as "an amazing delivery system for things that you might not even eat normally."

And they can pack a nutritional punch, too. "You can put a lot of vegetables into soups that you might not normally eat on your plate," says McKeith, whose food philosophy is to keep it simple and keep it healthy. These recipes are from McKeith's latest book, "You Are What You Eat Cookbook" (A Plume Original).

Best-Ever Beet Soup

15 ml (1 tbsp) olive oil

1 onion, peeled and chopped

1 garlic clove, peeled and chopped

2 celery stalks, trimmed and sliced

1 large parsnip, trimmed, peeled and grated

6 small raw beets, trimmed, peeled and grated

1 wheat-free or regular vegetable bouillon cube

5 ml (1 tsp) wheat-free or regular vegetable bouillon powder

15 ml (1 tbsp) cider vinegar

1 sweet potato, peeled and diced

1/3 of a cucumber, peeled and diced

30 ml (2 tbsp) finely chopped fresh dill

In a large saucepan, place oil, onion, garlic and celery with 45 ml (3 tbsp) of water. Cook over medium-low heat, stirring frequently, for 3 to 4 minutes, until vegetables are soft but not browned. Add parsnip, beets, bouillon cube and bouillon powder to the pan with 1.050 l (4 1/4 cups) cold water. Bring to a boil, then reduce heat and simmer for 30 minutes.

Stir in vinegar and sweet potato and continue to simmer for 10 minutes or until vegetables are tender when pierced with a knife. Ladle into warmed soup bowls and serve garnished with diced cucumber mixed with dill. Makes 4 servings.

Ten-Minute Miso Fish Soup

1 garlic clove, peeled and thinly sliced

1 piece (2.5 cm/1 inch) fresh ginger, peeled and thinly sliced

1 packet instant miso soup

125 g (1/4 lb) skinless boned white fish, cut into chunks

8 snowpeas, trimmed and sliced

1 red pepper, seeded and chopped

1 bunch bok choy, thinly sliced

2 green onions, trimmed and sliced

1 handful bean sprouts

1 handful fresh garden peas

In a medium pan, bring 500 ml (2 cups) water to a boil. Add garlic, ginger and miso soup. Boil for 1 minute and then add fish, snowpeas and red pepper. Return to a boil and skim off any foam that has accumulated on the surface with a slotted spoon. Cook for 2 minutes.

Add bok choy and green onions and cook for a minute longer. Divide among warmed soup bowls. Garnish with bean sprouts and peas and serve immediately. Makes 4 servings.

Warming Split Pea Soup

McKeith says this is her kids' favourite soup. She notes that peas, lentils and beans are good sources of fibre, protein and B vitamins — nourishing to the body and central nervous system.

250 g (1/2 lb) yellow split peas, soaked for 12 hours or overnight in cold water

1 wheat-free or regular vegetable bouillon cube

5 ml (1 tsp) wheat-free or regular vegetable bouillon powder

1 onion, peeled and sliced

1 sweet potato, peeled and chopped

3 carrots, trimmed, peeled and thickly sliced

4 sprigs fresh mint

4 handfuls fresh baby spinach leaves

Place soaked peas in a sieve and rinse well in cold water. Transfer to a large saucepan and cover with 1.575 l (6 1/3 cups) cold water, bouillon cube and bouillon powder. Bring to a boil, then reduce heat and simmer for 25 minutes. With a spoon, skim off any foam that rises to the surface.

Add onion, sweet potato and carrots and simmer for 15 to 20 minutes or until vegetables are tender when pierced with a knife. Remove from heat and let cool, then blend soup in a food processor or with a handheld blender until smooth.

Return to pan and reheat, stirring gently. Divide among warmed soup bowls and garnish with fresh mint. Add a handful of spinach leaves to each bowl before serving. Makes 4 servings.