List of vegetable soups

A cream of carrot soup
Asparagus soup
a potato and leek soup
Sayur asem
Summer soup.

This is a list of vegetable soups. Vegetable soup is a common soup prepared using vegetables and leaf vegetables as primary ingredients.

Vegetable soups

  • Atama soup – a vegetable and palm nut soup that originates in South Nigeria.
  • Afang – Vegetables 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 – a Russian-style cabbage soup
  • Caldo verde – a 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 – a South Nigerian soup made from editan leaf, a bitter leaf
  • Eru – a specialty of the Bayangi people, of the Manyu region in southwestern Cameroon, it is 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 – a traditional Maltese vegetable soup
  • Kenchin-jiru – a Japanese soup prepared using root vegetables and tofu
  • Kesäkeitto – a Finnish traditional vegetable soup made with vegetables and 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 – a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice. 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
  • Ribollita – a famous Tuscan bread soup, a hearty potage made with bread and vegetables.
  • Sayur asem – a popular 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 popular in Indonesia, but most often associated with Javanese cuisine
  • Sinabawang gulay – a 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 – type of soupPages displaying wikidata descriptions as a fallback
  • Spring soup – a soup made with fresh ingredients that are only in season for a short period during spring
  • Tomato soup – Soup made with tomatoes
  • Vichyssoise – a thick French soup made of boiled and puréed leeks, onions and potatoes.
  • Watercress soup

See also

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References

  1. ^ Olver, Lynne. "French onion soup". The Food Timeline.
  2. ^ Frétillet, Jean-Paul (23 January 2015). "Dégustation : la soupe à l'oignon, bonne à en pleurer!". Le Parisien (in French). Retrieved 14 December 2016.
  3. ^ Darra Goldstein (1999). A Taste of Russia: A Cookbook of Russian Hospitality. Russian Information Service. p. 53. ISBN 9781880100424.
  4. ^ "Постный рассольник - CookBerry | Recipe of vegan rassolnik". cookberry.net. Retrieved 6 April 2017.
  5. ^ "40 of Indonesia's best dishes". CNN Travel. August 9, 2011. Retrieved 30 January 2015.
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