Often served hot, Potage Parmentier is a French potato and leek soup. It can be served as an appetiser, a side dish with meat courses, or an afternoon snack on its own. The soup is comprised of potatoes and leeks, or alternatively, onions, which are boiled and puréed until they attain a silky, delicate consistency.
You can also add broccoli, asparagus, parsley, or parsnips to the combination. In French cuisine, Parmentier meals always contain potatoes as the primary ingredient. This is a reference to Antoine-Auguste Parmentier, the French agronomic who popularised potatoes.
Sopa Juliana is a robust Portuguese vegetable soup cooked with cabbage, carrots, turnips, onions, potatoes, peas, and spices including bay leaves, garlic, and parsley. Many variations exist, thus the soup can be augmented with rice, red pepper flakes, and tomatoes.
Sopa Juliana should be rather thick after cooking, and it is thought to be the ideal winter soup for warding off the cold.
Kottsoppa is a substantial meat and vegetable soup frequently eaten for lunch and dinner in Sweden. Meat, often beef, sliced carrots, onions, parsnip, celery, and leeks, cooked in a saucepan and seasoned with thyme, white peppercorns, bay leaves, parsley, and salt, are the standard ingredients for this dish.
This savoury soup is typically served with plain, boiled potatoes and horseradish sauce. It is a version of pot-au-feu. The dish is also regularly consumed in Finland and Iceland. In Iceland, kjotspa, a traditional meat soup, is a variant of this soup that uses lamb instead of beef.
Dinengdeng, also known as abraw and inabraw, is a classic Filipino soup-like dish cooked with an assortment of vegetables. It is indigenous to the Ilocos region. Typically, the dish is prepared by boiling water, flavouring it with bagoong fish sauce, and then adding vegetables, followed, if wanted, by fried or grilled fish.
Jute leaves, marunggay leaves, bitter melon leaves and fruits, alakon blossoms, amaranth leaves, calabaza squash and leaves, sweet potatoes, gourds, string beans, chilli peppers, banana blossoms, okra, eggplant, corn, lima beans, mushrooms, taro, and yams are the vegetables most commonly used in dinegdeng.
Achu soup is traditionally cooked and consumed by the Ngemba people of Cameroon’s Northwest Region. It consists of boiling and ground cocoyams, canwa (lime stone), water, spices, and palm oil. Palm oil imparts a yellow hue to the soup, which is why achu soup is often referred to as yellow soup.
It is generally served alongside beef or fish that has been cooked, fried, or smoked.
Sopa Negra is a traditional soup from Costa Rica that has variations throughout Latin America. Black beans, onions, bell peppers, hot peppers, cilantro, garlic, and chicken broth are combined to create this dish. The soup is then served with chopped hard-boiled eggs, a dollop of sour cream, and slices of avocado.
The eggs are poached in the soup before being removed, peeled, and served as garnishes. This hearty bean soup is typically served with warm corn tortillas and white rice that has been blended into the soup.
Tuscany is the origin of the classic onion soup, carabaccia. It dates back to the Renaissance, was a favourite of Leonardo da Vinci, and consists of thinly sliced red onions, ground almonds for thickening, cinnamon, salt, pepper, olive oil, toasted bread, vegetable stock, grated cheese such as Pecorino or Parmigiano-Reggiano, wine vinegar, and either honey or sugar to enhance its sweet and sour flavours.
This soup is a typical example of cucina povera and was created out of necessity. A piece of toasted bread is placed in the bottom of each bowl before the carabaccia soup, grated cheese, a touch of cinnamon and sugar, and a drizzle of olive oil are added.
This pureed soup is native to the agricultural regions of Andalusia and derives its name from huertas, the local commercial vegetable gardens that resemble truck farms. In fact, there is a whole family of Spanish recipes called hortalizas, prepared from vegetables collected from huertas, of which puré hortelano is a member.
It is traditionally prepared with chard, spinach, onion, leeks, and salicornia (sea asparagus); thickened with bread crumbs; and served with a sliced hard-boiled egg and preferably toasted bread.
Lahana corbas is a classic soup from Turkey. It is composed of cabbage shreds, green lentils, bulgur, chicken stock, onions, tomato sauce, and olive oil. In olive oil, onions are sautéed before tomato sauce, water, stock, cabbage, lentils, and bulgur are added.
The soup is heated until all of the ingredients are soft, and it is served hot, preferably with chopped parsley and mint.
Caldo De Papas
Caldo de papas is a hearty Canary Islands soup made with potatoes. Eggs are combined with onions, potatoes, tomatoes, bell peppers, cilantro, saffron, and bell peppers. Slowly simmer the soup until the potatoes are completely cooked, then add raw eggs as a finishing touch.
The final product is a thick and starchy soup that, ideally, should be served in warmed bowls.
The traditional Serbian cuisine orbast pasulj is created with soaking beans, onions, carrots, paprika, garlic, and bay leaves. Meat and ribs that have been dried or smoked are frequently added to orbast pasulj to enhance its flavour and impart a fragrant, smokey scent.
After cooking, this bean stew is frequently seasoned with parsley and pepper. It is advisable to serve this dish with various meat cuts or meatballs. Due to its simplicity of prepare and nutritional content, orbast pasulj was a staple in the Yugoslavian army.
Minestra Di Ceci
Minestra or zuppa di ceci is a soothing Italian meal consisting primarily of chickpeas. Chickpeas are typically mixed with meat, fish, and a variety of vegetables, however these ingredients can vary widely based on region, season, and tradition.
As a result of the inclusion of garlic, rosemary, and olive oil, the dish is distinguished by its solid texture and intense tastes, which are concentrated in the broth. The soup is frequently improved by the inclusion of pappardelle, tagliolini, or crunchy bread croutons.
Ogbono is a traditional Nigerian soup made with ogbono seeds, red palm oil, onions, stock, seasoning cubes, leafy vegetables such as spinach, pumpkin leaves, or bitterleaf, and an assortment of meat and seafood including beef, tripe, shrimp, and crayfish.
The ingredients are cooked in an uncovered saucepan until completely soft, and the soup is traditionally served hot with fufu, as the soup’s slimy nature aids in the digestion of the fufu. While Ogbono has numerous variations, it can also be prepared without vegetables.
Fagiolata is a thick soup cooked from a variety of beans, each of which contributes to the dish’s overall flavour and texture. Red beans, black beans, borlotti, cannellini, or any other bean variety is seasoned with salt, pepper, and olive oil while slowly simmering.
Currently, fagiolata is served with toasted bread, but historically, it was an excellent method to utilise old, stale bread, which was placed on the dish before the hot soup was poured into it. The soup would absorb the bread, restoring its flavour and softness.
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