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When the temperature dips, it can mean only one thing; it’s time for soup. Eating soup warms you up inside and out. Whether you enjoy it for a quick lunch or a filling dinner, soup should be your cold-weather go-to meal.
You can even cook a big pot and freeze portions to use later. You probably have your old favorites but it’s easy to experiment with soup and try different recipes, according to the Love and Lemons blog. Here are five soups from around the world for you to enjoy.
French Onion Soup
This vegetarian version of classic French onion soup from the Love and Lemons tastes as delicious as soups from a bistro. The broth is rich and savory, packed with the taste of the caramelized onions and umami. But the best part is the toasted cheesy baguette that tops the soup. You will need three pounds of onions – four medium or three large – olive oil, balsamic vinegar, sea salt, pepper tamari, garlic, flour, dry white wine for the soup and a sliced baguette and cheese to top the soup with. Bon Appetit.
Albóndigas Soup From Mexico
Albóndigas is the Spanish word for meatballs and that is the basis of this hearty Mexican soup. The recipe from The Pioneer Woman is perfect for cool fall dinners because it is a full meal by itself. Start by making the meatballs but you do not have to cook them before adding them to the broth. All you need is ground beef, beef broth, rice, eggs, carrots, potatoes, zucchini, onion, garlic cloves, and seasoning. The soup is good for three days in the refrigerator.
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Japanese Miso Soup
Miso soup is a savory hot soup that is usually served as a part of a Japanese meal. It’s simple to make and has only a few ingredients according to the Hungry Huy blog. The main flavoring component of the soup is miso paste, a thick salty paste that is made of fermented soybeans. You will also need dashi, tofu, and seaweed, making it a plant-based protein rich healthy soup.
Harira Soup From Morocco
Harira is a zesty tomato-based soup that is made with chickpeas and lentils and is extremely popular in Morocco as part of the break the fast meal during Ramadan or any time of the year. The recipe from the Taste of Moroc blog has considerable prep work but much of it can be done in advance. You will need eight ounces of diced lamb, beef or chicken, soup bones, ripe tomatoes, chickpeas that have been soaked, lentils, onions, olive oil, rice, flour, and seasoning. The soup is thickened with eggs or by using a tedouira of flour and water.
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Italian Chicken Soup
Chicken soup can warm your body and soul and this Italian version of Chicken noodle soup from The Pioneer Woman is no exception. This family-friendly soup is made with ditalini pasta – a short macaroni style pasta –, one fryer chicken cut into pieces, chicken broth, onion, green peppers, celery, jalapenos, canned whole tomatoes, heavy cream, olive oil oregano, as well as salt and pepper. Serve with parmesan cheese on top.
