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.
This hearty soup filled with beef, barley, and vegetables is one of those classic comfort foods. It’s thick, delicious, and nutritiously packed.
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.
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.
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,…
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…
Steamed mussels add a wonderful depth of flavour to this creamy butternut squash soup.
Rassolnik is a traditional Russian soup made from pickled cucumbers, pearl barley, and pork or beef kidneys.
Salmorejo is more ﬁlling than gazpacho, with added bread, and extremely tasty thanks to extra virgin olive oil, vinegar, garlic and seasonings.
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…
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.
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.
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
A simple Russian summer soup with young greens – cabbage and sorrel (sour grass) – a little sour but very fresh tasting.