National Soup Month 2024

National Soup Month, observed during January, celebrates the appreciation and enjoyment of all things soup. The idea is to embrace the warmth and comfort that a bowl of soup provides, especially during the colder winter months.

One may explore different soup recipes, try new soup flavor combinations, and share recipes and soups with family and friends. Others may organize community events, such as soup tastings or cooking competitions.

I thought it would be fun to share some lesser known soups from around the world and some blogs that have the recipes! This is not an exhaustive list, but rather a taste of soups from around the world.

Africa

1. Harira (Morocco): Although it’s often considered more of a stew, Harira is a hearty and flavorful soup made with tomatoes, lentils, chickpeas, and various spices. It is traditionally served during Ramadan. Christine Benlafquih has an incredible recipe on her blog Taste of Maroc.
2. Groundnut Soup (West Africa): A soup made with groundnuts (or peanuts), often combined with vegetables, spices, and sometimes meat or fish. It is a common dish in Nigeria, Ghana, and Senegal. Try Imma’s recipe on Immaculate Bites.
3. Egusi Soup (Nigeria): This is a thick soup made with ground melon seeds, vegetables, and meat or fish. Lola Osinkolu has a wonderful recipe on her blog Chef Lola’s Kitchen.
4. Molokhia Soup (Egypt): Molokhia is a type of leafy green, and the soup made from it is a staple in Egyptian cuisine. It is often cooked with garlic, coriander, and served with rice or bread. Amira shares her family’s recipe on her blog Amira’s Pantry.
5. Light Soup (Ghana): Light soup is a tomato and onion soup that contains fish or meat, vegetables, and spices. AJ and Mirlene share their recipe on Savory Thoughts.

Asia

1. Tom Yum (Thailand): A spicy and sour soup, typically made with shrimp, lemongrass, lime leaves, galangal, and chili peppers. Sarah from The Woks of Life has a fantastic recipe.
2. Laksa (Malaysia/Singapore): A spicy noodle soup with a coconut milk base, often featuring shrimp, chicken, or tofu, and flavored with herbs and spices. Sarah also has this recipe on The Woks of Life.
3. Kimchi Jjigae (South Korea): A spicy Korean soup made with kimchi, tofu, vegetables, and sometimes pork or beef. Try Sue’s recipe on My Korean Kitchen.
4. Laba Soup (China): A Chinese soup traditionally consumed during the Laba Festival, made with a variety of ingredients such as beans, rice, and Chinese herbs. CC has this recipe on her blog Asian Cooking Mom.
5. Sinigang (Philippines): A sour tamarind-based soup with various meats (pork, beef, shrimp) and vegetables like water spinach, radishes, and eggplant. On Whisper of Yun, Jeri shares her wonderful recipe.

Europe

1. Okroshka (Russia): A cold soup traditionally made with kvass (a fermented beverage), along with ingredients like cucumbers, radishes, eggs, and meat. Maria Ushakova has an excellent recipe on her blog Maria Ushakova Holistic Nutritionist.
2. Tavče Gravče (North Macedonia): A bean soup cooked with red peppers, onions, and various spices, often served with a side of bread. Katerina shares this delicious recipe on her blog Diethood.
3. Sorrel Soup (Eastern Europe): Made with sorrel leaves, potatoes, and often served with boiled eggs and sour cream. It has a distinctive tangy flavor. Alyona Demyanchuk shares her recipe on Alyona’s kitchen.
4. Snert (Netherlands): A thick pea soup made with split peas, pork, and vegetables. It’s a hearty winter dish. On The Dutch Foodie, Marianne shares her traditional recipe.
5. Caldo Verde (Portugal): A green soup made with kale, potatoes, chorizo, and sometimes other ingredients like beans. David Leite shares his glorious recipe on Leite’s Culinaria.

North America

1. Menudo (Mexico): While relatively well-known in Mexican cuisine, Menudo might be considered obscure in some regions. It’s a traditional soup made with tripe, hominy, and chili pepper. Maggie shares her authentic recipe on her blog Mama Maggie’s Kitchen.
2. Three Sisters Soup (Native American): A traditional Native American soup made with corn, beans, and squash, often symbolizing the three main crops of many Native American tribes. An authentic recipe can be tricky to find. Try Yasmeen’s recipe on her blog Yasmeen’s Kitchen Diary.
3. Split Pea Soup (Canada): A hearty soup made with dried split peas, ham or bacon, carrots, and other vegetables. It’s a popular dish in Canada, particularly during the colder months. Chef Jenn Segal shares her Split Pea Soup recipe on her blog Once Upon a Chef.
4. Pozole (Mexico and southwestern United States): While originating in Mexico, pozole is enjoyed in the southwestern United States. It’s a soup made with hominy, meat (usually pork), and seasoned with chili peppers. The Jo Cooks blog has a fantastic recipe by Joanna Cismaru.
5. Wild Mushroom Soup (Canada): Canada’s diverse forests offer a variety of wild mushrooms, and mushroom soup is a popular choice. It might feature a mix of wild mushrooms, broth, cream, and herbs. Renée Lavallée shares her recipe on Dairy Farmers of Canada.

South America

1. Fanesca (Ecuador): A soup traditionally prepared during Holy Week, Fanesca contains various grains and dried fish, with a rich broth. Laylita has a recipe for Fanesca on her blog Laylita’s Recipes.
2. Ajiaco (Colombia): A hearty soup made with chicken, three types of potatoes, corn on the cob, capers, and a local herb called guascas. It’s often served with rice and avocado. Erica Dinho has a classic recipe on her blog My Colombian Recipes.
3. Locro (Argentina and Ecuador): A thick and hearty soup made with potatoes, corn, beans, and often includes meat (such as sausage or beef), squash, and spices. This hearty soup is available on the Bodega Argento Winery website.
4. Caldo de Res (Mexico, but popular in South America): A robust beef soup with a variety of vegetables, such as corn, carrots, potatoes, and cabbage. It’s seasoned with herbs and spices. Isabel has a popular recipe on her blog Isabel Eats.
5. Chupe de Camarones (Peru): A shrimp chowder made with shrimp, potatoes, corn, and other vegetables, flavored with aji amarillo (yellow chili pepper) and other spices. Eat Peru has a fantastic recipe.

Australia and Polynesia

1. Pumpkin Soup (Australia): A classic Australian soup made with roasted or boiled pumpkin, onions, garlic, and spices. It’s often blended to create a smooth and creamy texture. TrishJ has a popular recipe on Australia’s Best Recipes.
2. Pea and Ham Soup (Australia): A hearty soup made with green or yellow split peas, ham hocks or bacon, carrots, and onions. It’s a comforting dish, especially during colder months. This recipe is also available on Australia’s Best Recipes.
3. Lu Pulu (Taro Leaf Soup – Samoa): A traditional Samoan soup made with taro leaves, coconut cream, onions, and sometimes meat or seafood. The dish is often cooked in an umu (earth oven). The Polynesian Kitchen has a great Lu Pulu recipe.
4. Rourou Soup (Fijian Taro Leaf Soup): Prepared with taro leaves, coconut milk, onions, garlic, and sometimes meat or seafood. Taro is a staple in Fijian cuisine. This was a tricky recipe to find. There is one available on The Remote Resort.
5. Kumara Soup (New Zealand): Kumara, or sweet potato, is a popular vegetable in New Zealand. Kumara soup is often blended to a smooth consistency and flavored with spices such as ginger or curry for added warmth. New World has a recipe for Kumara Soup.

What soups will you be making this month? Are there any soups or stews you and your family love to make? Let me know in the comments below!