Soup, the ultimate comfort food. While some may think it’s just a simple broth with some added ingredients, others take it to a whole new level by experimenting with flavors, textures, and cultures from around the world. In this article, we’ll be exploring 19 innovative places that are pushing the boundaries of traditional soup recipes, taking inspiration from cuisines such as Thai, Korean, Moroccan, Vietnamese, and many more.
From spicy and sour to creamy and comforting, these unique soup recipes will take you on a culinary journey across the globe. Whether you’re looking for a new challenge in the kitchen or just want to spice up your meal routine, we’ve got you covered with these 19 innovative place that experiment with soup recipes.
Spicy Thai Coconut Curry Soup
This flavorful soup combines the creaminess of coconut milk with the bold spices of Thailand, perfect for a chilly evening or as a comforting meal. A balance of spicy and sweet, this recipe is sure to become a new favorite.
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 red bell pepper, diced
– 1 can (14 oz) coconut milk
– 2 cups chicken or vegetable broth
– 1 teaspoon Thai red curry paste
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion, garlic, and ginger; cook until softened, about 3-4 minutes.
3. Add bell pepper; cook an additional 2 minutes.
4. Stir in curry paste, cumin, turmeric, salt, and pepper; cook for 1 minute.
5. Pour in coconut milk and broth; bring to a simmer.
6. Reduce heat to low and let soup simmer for 10-15 minutes or until flavors have melded together.
Cooking Time: 20-25 minutes
Roasted Butternut Squash and Apple Soup
This hearty soup combines the natural sweetness of roasted butternut squash and apples with a hint of spice, perfect for a cozy autumn evening. With its creamy texture and vibrant orange color, it’s sure to become a fall favorite.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2-3 apples, peeled and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 teaspoon ground cinnamon
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. Roast the squash for 45 minutes, or until tender.
4. In a large pot, sauté the chopped onion and minced garlic in olive oil until softened.
5. Add the roasted squash, apples, broth, cinnamon, salt, and pepper to the pot.
6. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has reached your desired consistency.
Cooking Time: Approximately 1 hour 10 minutes.
Korean Kimchi and Tofu Stew
This hearty stew combines the bold flavors of kimchi with tender tofu and a depth of spice, making it a perfect comfort food for any occasion.
Ingredients:
– 1 block of firm tofu, cut into bite-sized pieces
– 2 cups of kimchi (store-bought or homemade), chopped
– 2 tablespoons of Gochujang (Korean chili paste)
– 2 cloves of garlic, minced
– 1 tablespoon of soy sauce
– 1 tablespoon of sesame oil
– 4 cups of vegetable broth
– 1/4 cup of water
– Salt and black pepper to taste
Instructions:
1. In a large pot or Dutch oven, heat the sesame oil over medium-high heat.
2. Add the tofu and cook until golden brown on all sides, about 5 minutes. Remove from pot and set aside.
3. In the same pot, add the garlic and cook for 1 minute.
4. Add the kimchi, Gochujang, soy sauce, and vegetable broth. Bring to a simmer.
5. Return the tofu to the pot and stir in the water. Season with salt and black pepper to taste.
6. Simmer for 10-15 minutes or until the flavors have melded together.
7. Serve hot over rice or noodles.
Cooking Time: 20-25 minutes
Moroccan Harira Soup with Chickpeas
Harira is a traditional Moroccan soup that’s both comforting and nutritious. This recipe combines the flavors of chickpeas, tomatoes, and spices to create a hearty and satisfying meal.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 cups vegetable broth
– 1 can diced tomatoes (14 oz)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the chickpeas, vegetable broth, diced tomatoes, cumin, paprika, salt, and pepper. Stir well to combine.
3. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh parsley or cilantro.
Cooking Time: 20-25 minutes
Vietnamese Pho with Lemongrass and Ginger
This fragrant and flavorful pho recipe combines the classic Vietnamese noodle soup with the added warmth of lemongrass and ginger. A perfect blend of aromas and flavors that will transport you to the streets of Hanoi.
Ingredients:
– 1 pound beef bones (preferably oxtail or beef neck bones)
– 2 inches lemongrass, bruised
– 2 inches fresh ginger, sliced
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon fish sauce
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cumin
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon black pepper
– 4 cups beef broth
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sugar
– 8 oz rice noodles
– Fresh herbs, such as basil and mint, for garnish
Instructions:
1. Preheat the oven to 400°F (200°C). Roast the beef bones for 30 minutes.
2. In a large stockpot, combine roasted bones, lemongrass, ginger, onion, garlic, fish sauce, cinnamon, cumin, cardamom, and black pepper.
3. Pour in broth, soy sauce, rice vinegar, and sugar. Bring to a boil, then reduce heat and simmer for 1 hour.
4. Cook rice noodles according to package instructions. Drain and set aside.
5. Assemble the pho by placing cooked noodles into bowls, followed by slices of rare beef (if using). Ladle hot broth over the top and garnish with fresh herbs.
Cooking Time: 2 hours
Creamy Wild Mushroom and Truffle Soup
A rich and earthy soup that showcases the deep flavors of wild mushrooms and truffles.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cups mixed wild mushrooms (such as cremini, shiitake, and oyster), cleaned and sliced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 teaspoon truffle oil
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 10-12 minutes.
3. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer for 15 minutes.
4. Use an immersion blender or transfer soup to a blender and puree until smooth.
5. Stir in heavy cream and truffle oil. Season with salt and pepper to taste.
6. Serve hot, garnished with parsley or chives if desired.
Cooking Time: 25-30 minutes
Mexican Pozole with Hominy and Pork
Pozole, a hearty and comforting Mexican stew, is made even richer with the addition of hominy and pork. This recipe is a perfect blend of traditional flavors and textures that will leave you wanting more.
Ingredients:
– 1 pound dried hominy, rinsed and drained
– 2 pounds boneless pork shoulder, cut into large chunks
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 4 cups chicken broth
– 2 tablespoons lime juice
– Optional: shredded cabbage, radish slices, lime wedges, and tortilla chips for garnish
Instructions:
1. Rinse hominy and soak in water for at least 8 hours or overnight. Drain and rinse.
2. In a large pot, brown pork chunks over medium-high heat. Remove from pot and set aside.
3. Add onions, garlic, and bell pepper to the pot. Cook until vegetables are tender.
4. Add cumin, paprika, salt, and black pepper. Stir in chicken broth, lime juice, and hominy.
5. Return pork to the pot and simmer for 1-2 hours or until meat is tender.
6. Serve hot, garnished with desired toppings.
Cooking Time: 1-2 hours
French Onion Soup with Gruyère Croutons
A classic French onion soup recipe elevated by the addition of crispy Gruyère croutons, perfect for a cozy evening meal.
Ingredients:
– 3 large onions, thinly sliced
– 2 tablespoons butter
– 1 teaspoon sugar
– 1/2 cup dry white wine (optional)
– 6 cups beef broth
– 4 slices of baguette, cut into 1-inch cubes
– 1 cup grated Gruyère cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large saucepan, melt butter over medium heat. Add onions and cook until caramelized, about 20-25 minutes.
3. Add sugar, wine (if using), and broth to the saucepan. Bring to a simmer and cook for 10 minutes.
4. Meanwhile, prepare croutons by tossing baguette cubes with Gruyère cheese and seasoning. Spread on a baking sheet and bake until golden brown, about 5-7 minutes.
5. Ladle soup into oven-proof bowls and top each with a crouton. Serve immediately.
Cooking Time: 35-40 minutes
Indian Mulligatawny Soup with Lentils
Mulligatawny soup, a popular Indian dish, gets its name from the Tamil phrase “mili” meaning “pepper water”. This flavorful and spicy lentil-based soup is a staple in many Indian households. Here’s a simple recipe to make this mouth-watering Mulligatawny Soup with Lentils.
Ingredients:
– 1 cup split red lentils
– 2 cups water
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (optional)
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes.
2. Heat oil in a large pot over medium heat. Add onion, garlic, and cook until the onion is translucent.
3. Add cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Drain and add the soaked lentils to the pot. Pour in water and bring to a boil.
5. Reduce heat, cover, and simmer for 20-25 minutes or until the lentils are tender.
6. Season with salt to taste. Garnish with fresh cilantro leaves.
Cooking Time: 40-45 minutes
Italian Wedding Soup with Mini Meatballs
This classic Italian soup is a staple at many weddings and celebrations. This recipe combines tender mini meatballs, soft vegetables, and creamy pasta for a hearty and comforting meal.
Ingredients:
– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and finely chopped
– 1 celery stalk, finely chopped
– 4 cups chicken broth
– 1 cup small pasta shapes (e.g. elbow macaroni or ditalini)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Mix ground beef, breadcrumbs, egg, Parmesan cheese, onion, garlic, carrot, and celery in a bowl.
3. Form into mini meatballs and place on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until cooked through.
4. In a large pot, combine chicken broth and small pasta shapes. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until pasta is al dente.
5. Add mini meatballs to the soup and season with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Japanese Miso Soup with Seaweed and Tofu
This traditional Japanese soup is a staple of many meals, providing a comforting and nourishing blend of flavors. This recipe combines the savory richness of miso paste with the earthy taste of seaweed and the creaminess of tofu.
Ingredients:
– 2 cups dashi broth (or vegetable broth as substitute)
– 2 tablespoons white miso paste
– 1/4 cup wakame seaweed, rehydrated and chopped
– 1/2 block firm tofu, cut into small cubes
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
– Salt to taste
Instructions:
1. Bring dashi broth to a simmer.
2. Whisk in miso paste until dissolved.
3. Add rehydrated wakame seaweed and cook for 1 minute.
4. Add tofu cubes and cook for an additional 30 seconds.
5. Stir in soy sauce and grated ginger.
6. Season with salt to taste.
7. Serve hot, garnished with additional wakame if desired.
Cooking Time: 10 minutes
Russian Borscht with Beetroot and Sour Cream
Experience the warmth of a traditional Russian dish with this vibrant red soup. A hearty blend of vegetables, spices, and creamy sour cream, Borscht is a staple in many Russian households.
Ingredients:
– 2 large beetroot, peeled and grated
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and grated
– 2 stalks celery, finely chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon caraway seeds
– Salt and black pepper to taste
– Sour cream, for serving
Instructions:
1. In a large pot, combine beetroot, onion, garlic, carrots, and celery.
2. Cook over medium heat until the vegetables are tender, about 10 minutes.
3. Add diced tomatoes, vegetable broth, caraway seeds, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
5. Serve hot with a dollop of sour cream.
Cooking Time: 35-40 minutes
Brazilian Feijoada Black Bean Soup
Feijoada is a traditional Brazilian dish that originated in the Afro-Brazilian community. This hearty black bean soup is a staple of Brazilian cuisine, rich in flavor and aroma.
Ingredients:
– 1 pound dried black beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups chicken broth
– 2 cups water
– 2 tablespoons olive oil
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the soaked black beans, cumin, smoked paprika, salt, and pepper. Stir to combine.
5. Pour in the chicken broth and water, bringing the mixture to a boil.
6. Reduce heat to low and simmer for 1 hour or until the beans are tender.
Cooking Time: 1 hour
Greek Avgolemono Soup with Lemon and Egg
Avgolemono Soup is a comforting and citrusy Greek classic that’s perfect for any occasion. This traditional recipe combines chicken broth, rice, and eggs with the brightness of lemon juice to create a soothing and satisfying meal.
Ingredients:
– 4 cups chicken broth
– 1 cup uncooked white rice
– 2 large eggs
– 1/2 cup freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Fresh parsley or dill, chopped (optional)
Instructions:
1. In a medium saucepan, bring the chicken broth to a boil.
2. Add the rice and reduce heat to low; simmer for 20 minutes or until the rice is cooked.
3. Crack in the eggs and whisk until smooth.
4. Stir in the lemon juice and olive oil.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley or dill if desired.
Cooking Time: 25-30 minutes
Chinese Hot and Sour Soup with Bamboo Shoots
This classic Sichuan dish combines the numbing heat of Szechuan peppercorns, the sweetness of bamboo shoots, and the savory flavor of mushrooms in a rich and spicy broth. A comforting and flavorful soup that’s perfect for any occasion.
Ingredients:
– 2 cups chicken or vegetable stock
– 1 cup dried bamboo shoots, rehydrated and sliced
– 1/2 cup mixed mushrooms (e.g., shiitake, cremini), sliced
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 small onion, thinly sliced
– 1 tablespoon grated fresh ginger
– 1 teaspoon soy sauce
– 1 teaspoon rice vinegar
– 1/4 teaspoon Szechuan peppercorns, toasted and ground
– Salt and pepper, to taste
– Scallions, chopped (optional)
Instructions:
1. In a large pot or wok, heat oil over medium-high. Add garlic, onion, and ginger; cook until fragrant.
2. Add mushrooms and bamboo shoots; cook until the vegetables are tender.
3. Add stock, soy sauce, rice vinegar, and Szechuan peppercorns. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the flavors have melded together.
4. Season with salt and pepper to taste. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 20-25 minutes
Peruvian Quinoa and Vegetable Soup
This hearty soup is a staple of Peruvian cuisine, packed with nutritious quinoa, colorful vegetables, and aromatic spices. A perfect meal for any time of day!
Ingredients:
– 1 cup quinoa, rinsed and drained
– 4 cups vegetable broth
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 2 cloves garlic, minced
– 1 small onion, chopped
– 2 medium potatoes, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until quinoa is tender.
2. Add bell peppers, garlic, onion, potatoes, black beans, and cumin to the pot.
3. Continue to simmer for an additional 20-25 minutes or until vegetables are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 40-45 minutes
African Peanut Soup with Sweet Potatoes
African Peanut Soup with Sweet Potatoes: A creamy and comforting West African-inspired dish that combines the rich flavors of peanuts, sweet potatoes, and spices.
Ingredients:
– 2 medium sweet potatoes, peeled and diced
– 1/4 cup peanut butter
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken or vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, heat the oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, coriander, and cayenne pepper (if using). Cook for 1 minute.
3. Stir in the peanut butter and cook until smooth.
4. Add the diced sweet potatoes, diced tomatoes, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the sweet potatoes are tender.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 30-35 minutes
Spanish Gazpacho with Fresh Tomatoes
This classic Andalusian soup is a staple of summer cooking, perfect for hot days when you need a light and revitalizing meal. This recipe uses fresh tomatoes to add a burst of juicy flavor to the traditional gazpacho.
Ingredients:
– 2 cups diced fresh tomatoes (any variety)
– 1 cup chopped red bell pepper
– 1/2 cup chopped cucumber
– 1/4 cup chopped red onion
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 2 cups water or vegetable broth
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. In a blender or food processor, combine tomatoes, bell pepper, cucumber, onion, olive oil, garlic, smoked paprika, salt, and pepper.
2. Blend until smooth, adding water or broth as needed to achieve the desired consistency.
3. Chill soup in refrigerator for at least 30 minutes before serving.
4. Garnish with parsley or cilantro, if desired.
Cooking Time: 10-15 minutes (prep) + chilling time
Swedish Yellow Pea Soup with Ham
This hearty and comforting soup is a traditional Swedish favorite, perfect for a cold winter’s day. Made with split yellow peas, tender ham, and aromatic spices, it’s a flavorful and filling meal that’s sure to please.
Ingredients:
– 1 cup split yellow peas
– 2 cups chicken broth
– 1/4 cup diced ham (such as prosciutto or cooked ham)
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground allspice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Rinse the peas and soak them in water for at least 8 hours or overnight.
2. Drain and rinse the peas, then combine with chicken broth, ham, onion, garlic, and allspice in a large pot.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the peas are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Summary
Discover 19 innovative soup recipes from around the world! From spicy Thai coconut curry to creamy wild mushroom and truffle, these unique soups will tantalize your taste buds. Explore Korean kimchi and tofu stew, Moroccan harira with chickpeas, and Vietnamese pho with lemongrass and ginger. Other international flavors include Mexican pozole, French onion soup, Indian mulligatawny, Italian wedding soup, Japanese miso soup, Russian borscht, Brazilian feijoada, Greek avgolemono, Chinese hot and sour, Peruvian quinoa, African peanut, Spanish gazpacho, and Swedish yellow pea. Get ready to warm up your plate with these international soup inspirations!
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