Soups – keep warm from cold how to make them

Thailand: Thai Vegetable Curry Soup

This soup is the perfect combination of spices from Thailand and vegetables with tons of health benefits. Curry powder, made from some variation of coriander, turmeric, cumin, fenugreek, and chili peppers, will be your new best friend after you try this soup. Customize this recipe by adding in your favorite vegetables; carrots, anyone?

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Portugal: Caldo Verde Soup

Caldo Verde, Portuguese for “green broth,” is traditionally made from potatoes, kale, olive oil, and salt. Some recipes include meats such as sausage for additional flavor. In Portugal, it is often enjoyed at special occasions, such as weddings, birthdays, and holidays. This recipe is so good you’ll want to make up your own holiday as an excuse to eat it.

North Africa: Butternut Squash Soup

Squash soup is traditionally eaten in many parts of North Africa, but also can be found in the cuisine of South Africa, including Mozambique and Namibia. Squash soup can be made with chunks of squash, or puréed squash. In addition to butternut, acorn squash and pumpkin squash can be used.

Vietnam: Pho

Consisting of broth, rice noodles, herbs, and meat, Pho (pronounced “fuh”) is a delicious soup that is a popular street food in Vietnam. Pho first appeared in the 20th century in northern Vietnam, but it became popular to the rest of the world when refugees brought pho to many countries after the Vietnam War. There are so many variations on the dish, so experiment and create your own pho!

China: Egg Drop Soup

This Chinese staple is made by adding beaten eggs to boiling broth. This leaves you with a delicious thin strands of cooked egg that float in the soup. Egg drop soup is commonly topped with black pepper, chopped scallions, and/or tofu. Several variations exist, like this one with ginger and curry.

France: French Onion Soup

French onion soup can be traced back to ancient times. It was once seen as a food for poor people, but the modern version originates in France in the 18th century. Made with beef broth and caramelized onions, French onion soup is then topped with bread or croutons and cheese, most commonly Gruyere or Swiss. It is then finished by broiling the soup in a ramekin, melting that beautiful cheese.

Italy: Stracciatella Soup

Traditionally, stracciatella soup was served at the beginning of Easter lunch. Similar to an egg-drop soup, stracciatella soup is made by drizzling the egg, cheese, and seasoning mixture into hot broth. Pair it with some thin slices of toasted bread and immerse yourself in Italian soup heaven.

Japan: Miso Soup

Japan: Miso Soup

Miso soup consists of a water with dashi powder (the stock) and softened miso paste. So what the heck is miso paste? It’s a combination of fermented soybean, barley, or rice paste, Koji kin (a type of fungus), and salt. Miso is aged for six to thirty-six months. Sound gross? Give it a try!

As Anna Loh says, think of it as cheese with a Japanese twist. Miso has been known to stimulate digestion, fight infections, increase probiotics in the intestine and energize the body. Add in yummy ingredients such as tofu, green onions, and mushrooms.

Also know more about Potato and Leek soup

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