Bolivian Peanut Soup (Vegetarian Version)
A vegetarian version of Bolivian peanut soup, with a creamy peanut base, vegetables, short pasta, and chickpeas.
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Nkate nkwan: Ghanaian peanut soup
A Ghanaian peanut soup with tomatoes, onion and chile, inspired by nkate nkwan. Serves 6.
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Turkish Red Lentil Soup (Mercimek çorbası)
A creamy Turkish soup of red lentils, onion and garlic, seasoned with cumin and tomato and finished with lemon.
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Moroccan chicken harira
Moroccan tomato soup with chicken, chickpeas, noodles, and fresh herbs, seasoned with ginger, turmeric, cinnamon, and saffron.
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Nigerian Pepper Soup with Beef Oxtail
A light, spiced Nigerian broth made with beef oxtail, habanero chile, pepper soup spice mix, and aromatic leaves.
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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.
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Barszcz czerwony (Polish clear beetroot broth)
A clear, sweet-and-sour Polish vegetarian beetroot broth made with a gentle vegetable stock and beetroot juice.
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Portuguese caldo verde
A Portuguese soup of puréed potatoes and very finely sliced greens, finished with smoked chorizo.
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New Zealand Curried Kumara Soup
A mild, creamy vegetarian kumara soup, scented with curry and finished with coconut milk, yogurt, and chives.
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New Zealand Fish and Seafood Chowder
A creamy soup for 4, with fish, prawns, smoked fish, and a base thickened with flour, milk, stock, and cream.
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Nepalese Gundruk Soup
A Nepalese broth of fermented, dried leafy greens with mustard oil, onion, garlic, and turmeric.
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Moroccan Harira with Beef, Lentils, and Chickpeas
A thick Moroccan tomato soup with beef, lentils, chickpeas, herbs, spices, and fine noodles.
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Moroccan Bissara with Dried Fava Beans
A thick Moroccan cream of dried fava beans, garlic, cumin, and paprika, served hot with olive oil.
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Greek Avgolemono Soup with Rice
A Greek soup of chicken broth and rice, finished with egg and lemon for a smooth, slightly thickened broth.
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Filipino Chicken Arroz Caldo
Filipino rice porridge with glutinous rice and chicken, slowly cooked with ginger and broth, and served with egg, golden garlic, spring onion, and lemon.
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Polish Żurek with rye zakwas, sausages, and egg
A tangy Polish soup made with fermented rye zakwas, stock, bacon, two kinds of sausage, potatoes, marjoram, and boiled egg.
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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.
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Thai Tom Kha Gai with Chicken and Coconut Milk
Thai chicken soup with coconut milk, galangal, lemongrass, kaffir lime leaves, and a finishing touch of lime and fish sauce.
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Greek Avgolemono Soup with Chicken, Rice and Lemon
Greek chicken and rice soup thickened with egg and lemon for a smooth, creamy broth. Makes 4 servings.
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