List of vegetable soups
From Wikipedia, the free encyclopedia
.jpg)
.jpg)
.jpg)
This is a list of vegetable soups. Vegetable soup is a common style of soup prepared using vegetables and leaf vegetables as primary ingredients.
- Atama soup – A vegetable and palm nut soup that originates in South Nigeria
- Afang – Vegetable soup originating from southern NigeriaPages displaying short descriptions of redirect targets
- Borscht – Eastern European sour soup
- Cabbage soup – Prepared using sauerkraut or white cabbage
- Shchi – Russian-style cabbage soup
- Caldo verde – Portuguese soup made with potatoes and collard greens
- Carrot soup – Soup prepared with carrot as a primary ingredient
- Corn chowder – Creamy corn soup from the United States
- Cream of asparagus soup – Soup prepared with asparagus, stock, and milk or cream
- Cream of broccoli soup – Soup prepared with broccoli, stock, and milk or cream
- Cream of mushroom soup – Type of soup
- Cream of sorrel soup – Traditional French springtime food
- Cucumber soup – Traditional Polish and Lithuanian soup made from sour, salted cucumbers and potato
- Editan – South Nigerian soup made from the bitter editan leaf
- Eru – A specialty of the Bayangi people, of the Manyu region in southwestern Cameroon, prepared using finely shredded leaves of the eru
- Gazpacho – Spanish cold soup dish
- Hodge-Podge
- Hot and sour soup – A variety of soups from several Asian culinary traditions; some are meat-free
- Kawlata – Traditional Maltese vegetable soup
- Kenchin-jiru – Japanese soup prepared using root vegetables and tofu
- Kesäkeitto – Finnish traditional vegetable soup made with vegetables, butter and milk
- Kusksu – An old Maltese soup made primarily from seasonal broad beans
- Leek soup – Vegetable-based soup dish
- Lettuce soup – Soup made with lettuce
- Minestrone – Thick soup of Italian origin made with vegetables, often with pasta or rice added. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes
- Nettle soup – Soup dish made with stinging nettles
- Okra soup – Soup prepared with okra
- Onion soup – Type of vegetable soup
- French onion soup – The modern version of this soup originates in Paris, France, in the 18th century,[1][2] made from beef broth, and caramelized onions. It can also be prepared as a vegetarian dish.
- Patriotic soup – A soup boiled with stir-fried leaf vegetables and edible mushrooms. Created in the Guangdong Province of China during the Mongol conquest of the Song dynasty and named by Emperor Bing of Song.
- Pea soup – Soup made from dried peas
- Pickle soup – A style of soup prepared with various types of pickled vegetables
- Rassolnik – A traditional Russian soup made from pickled cucumbers, pearl barley, and pork or beef kidneys[3] A vegetarian variant of rassolnik also exists, usually made during Lent.[4]
- Ribollita – Tuscan bread soup, a hearty potage made with bread and vegetables
- Sayur asem – Indonesian tamarind[5] dish. Common ingredients are peanuts, young jackfruit, melinjo, bilimbi, chayote, long beans, all cooked in tamarind-based soups and sometimes enriched with beef stock.
- Sayur lodeh – A soup prepared from vegetables in coconut milk, common in Indonesia, but most often associated with Javanese cuisine
- Sinabawang gulay – Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce)
- Sorrel soup – Also known as shchav, green borscht, or green shchi
- Spinach soup – Soup prepared using spinach
- Spring soup – Soup made with fresh ingredients that are only in season for a short period during spring
- Tomato soup – Soup made with tomatoes
- Vichyssoise – Thick French soup made of boiled and puréed leeks, onions and potatoes
- Watercress soup
- Vegetable soups
Maltese kusksu
Lettuce soup with croutons
Minestrone with bread
Spring pea soup, an example of a spring soup
.jpg)
.jpg)
.jpg)
See also
References
- ↑ Olver, Lynne. "French onion soup". The Food Timeline.
- ↑ Frétillet, Jean-Paul (23 January 2015). "Dégustation : la soupe à l'oignon, bonne à en pleurer!". Le Parisien (in French). Retrieved 14 December 2016.
- ↑ Darra Goldstein (1999). A Taste of Russia: A Cookbook of Russian Hospitality. Russian Information Service. p. 53. ISBN 9781880100424.
- ↑ "Постный рассольник - CookBerry | Recipe of vegan rassolnik". cookberry.net. Retrieved 6 April 2017.
- ↑ "40 of Indonesia's best dishes". CNN Travel. August 9, 2011. Retrieved 30 January 2015.
| Dishes by origin |
| ||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| By type and origin |
| ||||||||||||||||||||
| By type |
| ||||||||||||||||||||
