Soup-er Delicious: Amazing Soups from Around the World 1/4

Soup is one of the world’s most ancient and universal dishes, and there are countless types of soup to suit every taste and occasion. In this post, I will introduce you to five delicious and unique soups from different regions and cultures and share some recipes to try at home. Let’s get started!

Hazelnut Soup

A Nutty Delight from Switzerland

Hazelnut soup is a creamy and light soup that originated in Switzerland. It is made with roasted hazelnuts, leeks, parsnips, potatoes, and cream and seasoned with thyme, rosemary, and nutmeg. Hazelnut soup is also known as Rapunzel’s favorite soup, as it was featured in the Disney movie Tangled. Hazelnut soup is a great way to enjoy the rich and nutty flavor of hazelnuts, and it is perfect for a cozy winter meal.

To make hazelnut soup, you will need:

• 1 ½ cups of whole hazelnuts
• 4 shallots, peeled and chopped
• 2 medium leeks, whites only, chopped
• 2 parsnips, peeled and chopped
• 1 teaspoon of salt
• ½ teaspoon of pepper
• 5 tablespoons of butter
• 1 tablespoon of cornstarch or 2 tablespoons of all-purpose flour
• 6 cups of chicken broth or vegetable broth
• 2 cups of water
• 2 cups of heavy cream or half-and-half

Here are the steps to follow:

1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Place the hazelnuts on the tray in a single layer and bake for 10 to 12 minutes, shaking halfway to help the skin peel off. Remove from the oven and rub the hazelnuts with an oven mitt or a clean kitchen towel to remove the skin. Set aside ¼ cup of hazelnuts for garnish and chop the rest.
2. In a large saucepan, heat the butter over medium heat. Add the shallots, leeks, parsnips, salt, and pepper and cook, stirring often, until tender, about 10 minutes. Add the garlic, thyme, rosemary, and nutmeg and cook, stirring, for another minute. Add the cornstarch or flour and stir to coat the vegetables. Gradually whisk in the broth and water and bring to a boil. Reduce the heat and simmer for 20 minutes or until the vegetables are soft.
3. Remove from the heat and let the soup cool slightly. Add the cream and the chopped hazelnuts and blend the soup with an immersion blender or a high-speed blender until smooth. If the soup is too thick, add more water or broth to thin it out. Season with more salt and pepper if needed.
4. To serve, ladle the soup into bowls and sprinkle with the reserved hazelnuts. Add some fresh parsley or dill for extra color and flavor. Enjoy your hazelnut soup with some crusty bread or crackers.

Pickle Soup

A Tangy Treat from Poland

Pickle soup is a traditional Polish dish with sour pickles as the main ingredient. It is also known as Supa ogórkowa, a popular comfort food in Poland and other Eastern European countries. Pickle soup is made with chicken or vegetable broth, potatoes, carrots, celery, onion, garlic, and, of course, pickles and pickle juice. Some versions also add cream, sour cream, or milk to make the soup richer and creamier. Pickle soup is usually seasoned with dill, parsley, bay leaf, peppercorns, and sometimes allspice or mustard. Pickle soup is a great way to use leftover pickles, and it has a unique and refreshing flavor that pickle lovers will enjoy.

To make pickle soup, you will need:

• 4 tablespoons of butter
• 1 large onion, chopped
• 2 large carrots, peeled and diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 6 cups of chicken or vegetable broth
• 4 medium potatoes, peeled and cubed
• 2 cups of chopped dill pickles
• 1/2 cup of pickle juice
• 2 bay leaves
• 1 teaspoon of dried dill
• 1/4 teaspoon of black peppercorns
• Salt to taste
• 1/4 cup of all-purpose flour
• 2 cups of water
• 1/2 cup of heavy cream, sour cream, or milk
• Fresh parsley for garnish

Here are the steps to follow:

1. In a large pot, melt the butter over medium heat. Add the onion, carrots, celery, and garlic and cook, stirring occasionally, until soft, about 15 minutes.
2. Add the broth, potatoes, pickles, pickle juice, bay leaves, dill, peppercorns, and salt, and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 20 minutes.
3. In a small bowl, whisk the flour and water until smooth. Gradually stir the mixture into the soup, stirring constantly to avoid lumps. Cook until the soup is slightly thickened, about 10 minutes.
4. Stir in the cream, sour cream, or milk and heat through. Do not boil. Discard the bay leaves.
5. To serve, ladle the soup into bowls and sprinkle with fresh parsley. You can also add some croutons or bread for extra crunch.

Turnip Green Soup

A Southern Staple with a Twist

Turnip green soup is a hearty and nutritious soup that originated in the Southern United States. It is made with turnip greens and the leafy tops of turnip roots and is rich in vitamins A, C, calcium, and iron. Turnip green soup includes beans, corn, tomatoes, and ham or sausage for extra protein and flavor. Turnip green soup is also known as swamp soup because of its green color and thick texture. Turnip green soup is a filling and satisfying meal that can be enjoyed anytime, but especially in the colder months.

To make turnip green soup, you will need:

• 1 tablespoon of olive oil
• 1 pound of smoked sausage, sliced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 6 cups of chicken broth
• 2 (14.5 ounces) cans of diced tomatoes, undrained
• 2 (15-ounce) cans of white beans, drained and rinsed
• 2 cups of frozen corn kernels
• 1 (10-ounce) package of frozen chopped turnip greens, thawed
• 1 tablespoon of vinegar
• 1 teaspoon of sugar
• 1/2 teaspoon of dried thyme
• Salt and pepper to taste

Here are the steps to follow:

1. In a large skillet, heat the oil over medium-high heat. Add the sausage and onion and cook, stirring occasionally, until browned, about 15 minutes. Add the garlic and cook, stirring, for another minute. Transfer the mixture to a 6-quart slow cooker.
2. Add the broth, tomatoes, beans, corn, turnip greens, vinegar, sugar, thyme, salt, and pepper to the slow cooker and stir to combine. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the soup is hot and bubbly.
3. To serve, ladle the soup into bowls and enjoy with some cornbread or biscuits.

Tomato Florentine Soup

A Classic Italian Soup with Spinach and Pasta

Tomato Florentine soup is a simple and satisfying soup that originated in Italy. It is made with tomatoes, spinach, pasta, and sometimes cream or cheese. Tomato Florentine soup is also known as Zuppa di Pomodoro e spinaci, a popular dish in Tuscany and other regions of Italy. Tomato Florentine soup is a great way to enjoy tomatoes’ fresh and tangy flavor, and the spinach adds some green color and nutrients. Tomato Florentine soup is easy to make and can be ready in less than 30 minutes.

To make tomato Florentine soup, you will need:

• 2 tablespoons of olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 (28-ounce) can of crushed tomatoes
• 4 cups of chicken or vegetable broth
• 1 cup of small pasta, such as elbow macaroni, ditalini, or orzo
• 1 (5-ounce) package of baby spinach, washed and drained
• Salt and pepper to taste
• 1/4 cup of grated Parmesan cheese
• 2 teaspoons of lemon zest
• 1 tablespoon of lemon juice

Here are the steps to follow:

1. In a large pot, heat the oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft, about 10 minutes.
2. Add the crushed tomatoes, broth, and pasta and boil. Reduce the heat and simmer until the pasta is tender, about 15 minutes.
3. Stir in the spinach and cook, stirring, until wilted, about 2 minutes.
4. Season with salt and pepper to taste.
5. To serve, ladle the soup into bowls and sprinkle with Parmesan cheese, lemon zest, and lemon juice. Enjoy your tomato Florentine soup with some crusty bread or a green salad.

Spicy Chicken Noodle Soup

A Fiery Twist on a Comforting Classic

Spicy chicken noodle soup is a variation of the traditional chicken noodle soup that adds heat and flavor from dried spices, jalapeño, and hot sauce. Spicy chicken noodle soup is also known as sopa de pollo picante, and it is a common dish in Mexico and other Latin American countries. Spicy chicken noodle soup is a wonderful way to warm up on a cold day, and it can also help to clear your sinuses and soothe your throat. Spicy chicken noodle soup is easy to make and can be done in one pot.

To make spicy chicken noodle soup, you will need:

• 1 tablespoon of vegetable oil
• 1 pound of cooked chicken, shredded or chopped
• 1 large onion, chopped
• 2 celery stalks, chopped
• 2 carrots, peeled and chopped
• 2 garlic cloves, minced
• 1 jalapeño pepper, seeded and minced
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of cumin
• 1/4 teaspoon of smoked paprika
• 1/4 teaspoon of oregano
• 8 cups of chicken broth
• 2 cups of egg noodles
• 2 tablespoons of hot sauce, such as Cholula, Sriracha, or Tabasco
• 1/4 cup of chopped cilantro
• Lime wedges for serving

Here are the steps to follow:

1. In a large pot, heat the oil over medium-high heat. Add the chicken, onion, celery, carrots, garlic, jalapeño, salt, pepper, cumin, paprika, and oregano and cook, occasionally stirring, until the vegetables are soft, about 15 minutes.
2. Add the broth and bring to a boil. Add the noodles and cook, stirring occasionally, until al dente, about 10 minutes.
3. Stir in the hot sauce and cilantro and taste for seasoning. Adjust the salt, pepper, and hot sauce as needed.
4. To serve, ladle the soup into bowls and squeeze some lime juice over each serving. Enjoy your spicy chicken noodle soup with some tortilla chips or crackers.