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
- Okra Soup (Nigeria and other West African countries): A soup made with okra as a primary ingredient, along with meat, fish, and other vegetables. It’s often served with a starch like fufu or rice.
- Pepper Soup (Nigeria, Ghana, Cameroon): A spicy soup made with a variety of meats (fish, goat, chicken), peppers, and aromatic spices. It’s popular across West and Central Africa.
- Tagine (North Africa): While more of a stew, Tagine is a slow-cooked dish with meat, vegetables, and spices. It’s prevalent in North African countries like Morocco, Tunisia, and Algeria.
- Miyan Kuka (Nigeria): Also known as “Baobab Soup,” Miyan Kuka is a traditional Northern Nigerian soup made with baobab leaves, groundnut paste, and meat or fish.
- Doro Wat (Ethiopia): A spicy chicken stew considered one of Ethiopia’s national dishes. It is often served with injera, a fermented flatbread made with teff flour.
Asia
- Tom Ka Gai (Thailand): A Thai coconut chicken soup with a rich and creamy broth flavored with galangal, lemongrass, and kaffir lime leaves.
- Burma Superstar (Myanmar): A noodle soup from Myanmar, often made with coconut milk, yellow noodles, and a variety of meats and vegetables.
- Sup Kambing (Malaysia/Indonesia): A rich and spicy goat soup often flavored with herbs and spices like ginger, garlic, and coriander.
- Soto Ayam (Indonesia): A chicken soup with turmeric, galangal, and other spices, often served with rice and a variety of condiments.
- Pho (Vietnam): A Vietnamese noodle soup made with a fragrant broth, rice noodles, and various proteins such as beef or chicken. It’s often garnished with herbs and lime.
Europe
- Kharcho (Georgia): A soup made with beef, rice, cherry plum puree, and a variety of spices, creating a flavorful and aromatic dish.
- Fasolada (Greece): Known as the national dish of Greece, Fasolada is a bean soup made with tomatoes, olive oil, and vegetables.
- Kartoffelsuppe (Germany): A German potato soup made with potatoes, leeks, carrots, and often served with sausages.
- Irish Stew (Ireland): While more of a stew, Irish Stew is a hearty dish made with lamb or mutton, potatoes, carrots, and onions.
- Bouillabaisse (France): A traditional fisherman’s stew from Provence, made with various fish, shellfish, and flavored with herbs and spices.
North America
- Labrador Tea Soup (Native American): Inspired by the use of Labrador tea leaves by Indigenous peoples, this unique soup may include wild game, vegetables, and the aromatic Labrador tea leaves.
- Manhattan Clam Chowder (United States): A tomato-based clam chowder that differs from New England Clam Chowder by using a clear broth instead of a creamy one.
- Corn Chowder (United States): A soup made with fresh or canned corn, potatoes, onions, and sometimes bacon, creating a rich and hearty dish.
- Sancocho (Dominican Republic): A hearty stew/soup made with a variety of meats (chicken, beef, pork), tubers, vegetables, and herbs. It’s a substantial and comforting dish.
- Conch Soup (The Bahamas): Conch is a popular ingredient in Bahamian cuisine, and conch soup often includes vegetables, spices, and sometimes coconut milk for a rich and flavorful broth.
South America
- Humita en Olla (Argentina): A traditional Argentine corn soup made with grated corn, sautéed onions, and spices. It’s often cooked in a corn husk.
- Chairo (Bolivia): A traditional Andean soup made with freeze-dried potatoes, lamb or beef, and various vegetables. It reflects the culinary traditions of the Andean highlands.
- Caldillo de Congrio (Chile): A classic Chilean fisherman’s soup made with conger eel, potatoes, carrots, onions, and seasoned with herbs and spices.
- Sopa Paraguaya (Paraguay): Despite its name (“Paraguayan soup”), Sopa Paraguaya is actually a thick cornbread, more akin to a savory cake, typically served with soup or stews.
- Acarajé Soup (Brazil): Acarajé is a popular street food in Brazil, but it can also be enjoyed as a soup. It’s made with black-eyed pea fritters, shrimp, and a spicy broth.
Australia and Polynesia
- Supē (Soup – Tahiti): Tahitian cuisine doesn’t have a wide variety of soups, but simple broths or vegetable-based soups are sometimes enjoyed.
- Palusami (Taro Leaves in Coconut Cream – Samoa): While not a soup in the traditional sense, Palusami consists of taro leaves cooked in coconut cream and may include onions and other seasonings.
- Kokoda (Fijian Ceviche – Fiji): Another dish that’s not a soup but is worth mentioning. Kokoda is a Fijian ceviche made with raw fish marinated in coconut cream, lime juice, and various seasonings.
- Barramundi Soup: Made with barramundi, a popular Australian fish, along with vegetables and sometimes coconut milk for added richness.
- Wattleseed Soup: Wattleseeds, from native Australian acacia plants, are used to make a hearty soup. The seeds are often roasted and ground into a flour to thicken the soup.