Vegetable Soups

Ash-e Jow – Persian Barley Soup

This tasty and healthy thick Persian soup, or Āsh, is chock full of nutrients and fibre. A mix of pearl barley and vegetables, ash-e jow is slow-simmered to make a rich, nourishing, rib-sticking dish.

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Beef and Vegetable Soup with Barley

This hearty soup filled with beef, barley, and vegetables is one of those classic comfort foods. It’s thick, delicious, and nutritiously packed.

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Cawl Cennin – Welsh Leek Soup

The leek is widely recognised as the national symbol of Wales and what better way to showcase its flavour than in a hearty soup. Cawl Cennin is easy to make and a great winter warmer.

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Celeriac Soup with Parsley Oil and Cheese Toasts

This is perfect for winter, when celeriac are at their height of seasonality, having had a good frost to intensify their flavour. Serve with crusty bread.

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Česnečka – Garlic Soup

According to Czech lore, Česnečka (garlic soup) will cure just about anything, even the common cold. It certainly tastes rich and comforting. So, if you feel under the weather, make a big pot of this simple soup of stock, potatoes, garlic and cheese to help you feel better.

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Cream of Asparagus Soup

Cream of asparagus soup is prepared with asparagus, stock and milk or cream as the primary ingredients. It can be served hot or cold, and may be finished with various garnishes such as asparagus tips, chives, crème fraîche and sour cream.

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Creamy Butternut and Mussels Soup

Steamed mussels add a wonderful depth of flavour to this creamy butternut squash soup.

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Rassolnik – Russian Beef, Barley, and Gherkin Soup

Rassolnik is a traditional Russian soup made from pickled cucumbers, pearl barley, and pork or beef kidneys.

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Salmorejo Cordobés – Chilled Tomato Soup

Salmorejo is more filling than gazpacho, with added bread, and extremely tasty thanks to extra virgin olive oil, vinegar, garlic and seasonings.

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Shchi – Traditional Russian Cabbage Soup

Shchi is a traditional cabbage soup of Russia where it has been known as far back as the 9th century. When sauerkraut is used instead, the soup is called sour shchi, while soups based on sorrel, spinach, nettle, and similar plants are called green shchi.

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Soup Joumou – Haitian Beef and Pumpkin Soup

Pumpkin based, packed with veggies, beef, and pasta, this soup holds a huge historical significance being a symbol of Haitian independence! It is traditionally eaten on January 1st and is usually called Haitian New Year’s Soup.

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Supë Borsh me Patate e Lakër – Albanian Potato and Cabbage Soup

Supë borsh me patate e lakër is a variety of potato and cabbage soup which represents a very popular Albanese dish. In Tirane, it is traditionally prepared with meat stock, cabbage, potatoes, beetroot, onion, carrots and tomato sauce.

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Vichyssoise

Vichyssoise is a thick soup made of boiled and puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold but it can be eaten hot

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Zelyoniye Shchi – Green Shchi – Russian Cabbage and Sorrel Soup

A simple Russian summer soup with young greens – cabbage and sorrel (sour grass) – a little sour but very fresh tasting.

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