Ecuadorian Fish Encebollado
An Ecuadorian fish soup with cassava, tomato, onion, and cilantro. Makes 8 servings; hands-on preparation time is an estimate.
View recipeRecipes by category
Soups, broths and veloutés
Search by name or combine time, difficulty, dish type, cuisine and dietary preference.
KitchenPause
36Results
Greenlandic suaasat
A hearty Greenlandic soup of seal meat, onion and rice, simmered until the meat is tender.
View recipe
Bulgarian tarator
A cold Bulgarian soup of yogurt, cucumber, garlic, dill and walnuts, thinned with water and olive oil.
View recipe
Montserrat Goat Water
A Montserratian stew of male goat, spices and vegetables, with a broth of medium consistency. Serve very hot, with bread if desired.
View recipe
Saint Martin Callaloo Soup
A thick Caribbean soup with leafy greens, lentils, coconut milk, pork, and vegetables. Makes six servings; preparation times are estimates and assume the lentils have already been soaked or precooked.
View recipe
Bhutanese Thukpa with Vegetables and Tofu
A Bhutanese noodle soup with vegetables, tofu, and spiced broth. Makes 4 servings and takes about 60 minutes in total.
View recipe
Panamanian Sancocho de Gallina
A hearty chicken soup with cassava, yam, corn, and culantro, gently simmered until the roots are tender.
View recipe
Kosraean Soup
A thick tuna, plantain and coconut milk soup inspired by the preparation from Kosrae.
View recipe
Dominican Callaloo
A thick soup of dasheen leaves, pumpkin and coconut milk, flavoured with thyme and scotch bonnet pepper.
View recipe
Mongolian Bantan: Thick Meat and Flour Soup
A simple Mongolian soup of diced meat and broth, thickened with small flour dumplings and finished with spring onion. Serves 4.
View recipe
Faroese-Style Fish Soup
Creamy fish soup with salmon, white fish, potatoes and carrots, finished with herb oil. Makes 6 servings; timings are estimates: 30 min preparation, 50 min cooking and 20 min resting.
View recipe
Trinidadian Callaloo
A thick soup of taro leaves, okra, pumpkin, and coconut milk, simmered and blended to the desired texture.
View recipe
Guatemalan Kak'ik
Guatemalan turkey broth with tomato, miltomate, chiles, and herbs, served hot with the meat in the broth.
View recipe
Nkate nkwan: Ghanaian peanut soup
A Ghanaian peanut soup with tomatoes, onion and chile, inspired by nkate nkwan. Serves 6.
View recipe
Egyptian Molokhia Soup with Garlic and Coriander
Molokhia leaves cooked in chicken broth and finished with garlic and coriander browned in oil. Makes 4 servings.
View recipe
Traditional Marseille Bouillabaisse
A Provençal fish stew with rockfish, tomato, potatoes, fennel, saffron, and orange. To retain its Marseille character, use at least four fish species and serve the broth and fish separately, with garlic-rubbed toast.
View recipe