With winter bidding its last farewell, spring brings plenty of greenery but also a healthy dose of pollen to feed it. With allergy season around the corner, sick days are not exclusive to winter. What’s better to remedy a cold or a fever than a warm bowl of soup to placate your insides.
Whether for a sickness or just to feed your soul, here’s a list of absolutely delicious soup recipes from around the world that will make your heart warm and tickle your taste buds as well. Happy slurping!
Creamy Lemon Chicken Soup from Greece
- 500 gm of chicken (duh!)
- 1 liter of chicken stock
- 10 mushrooms of your choice
- 6 spinach leaves
- 2 onions
- 1 lemon
- 50g of cream
- 50g of cheese (parmesan or mozzarella)
- 100gm of butter
- Start by cutting up the chicken into cubes or chunks. Season them with paprika, salt, and pepper, then set aside.
- In a broth saucepan with medium-high heat, melt the butter before searing the chicken for 10 minutes all over. Remove it to a plate and drain off the extra liquids.
- Heat the butter some more, then add onion and sautée until tender and about to change color.
- Add the mushrooms and cook them until they are tender. Add the garlic and stir, then cook for a few minutes.
- Add cream, lemon juice, and the chicken stock. Cook for one minute. Add the herbs and cheese.
- Now add your chicken and let it simmer for 20-25 minutes.
- Know you’re ready for a delicious dish of creamy chicken soup.
Cabbage Soup from Russia
- 1 cabbage
- 1 white onion
- 1 celery
- 2 carrots
- 2 cloves of garlic
- 1 diced tomato
- 1 liter of vegetable broth
- olive oil
- Sauté your vegetables for about five minutes with the olive oil.
- Add in the garlic and spices.
- Add in the vegetable broth and diced tomatoes, then let it simmer for 10 minutes until veggies are soft.
- Add in lemon juice, pepper, and parsley, and warm your soul!
Albondigas Soup from Mexico
- 2 tbsp olive oil
- 1 chopped onion
- 1 clove of garlic
- 2 liters of chicken stock (can be replaced with 2 Maggi stock cubes)
- 2 lites of water
- 0.5 cup of tomato sauce
- 250gm of green beans, cut into pieces.
- 2 sliced carrots
- 1/3 cup of white rice
- 1.5 kg of ground beef
- 0.25 cup of spearmint leaves
- 0.25 cup of parsley
- 1 large egg
- 1.5 cup of peas
- Heat oil at medium temperature.
- About five minutes after adding the onion, simmer it until it is soft.
- Cook for another minute after adding the garlic.
- Add the tomato sauce, water, and stock.
- After bringing to a boil, lower the heat to a simmer. Add the vegetables and green beans.
- In a sizable dish, combine the meat with the uncooked rice, parsley, spearmint leaves, salt, and pepper. Add the uncooked egg and stir.
- Make one-inch meatballs out of the batter.
- Add the meatballs to the soup, one at a time.
- Cover and let simmer for 1/2 hour.
- Add the peas towards the end of cooking.
- Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste.
- Enjoy a healthy dose of meatball soup!
Potato Soup from Peru
- the original recipe calls for bacon, so we’ll use some beef bacon if you can get some — if not then we recommend some pastrami, or even chicken will do
- 3 tbsp of butter
- 1 diced onion
- 3 garlic cloves
- 1/3 cup of flour
- 3 large peeled and diced potatoes
- 4 cups chicken broth
- 2 cups milk
- 2/3 cup of heavy cream
- chili powder
- 2/3 cup of sour cream
- shredded cheddar cheese
- Add butter and chopped onion to pot and stir until brown and tender.
- Add garlic and cook for 30 seconds.
- Sprinkle flour and stir until smooth.
- Add potatoes, broth, milk, sour cream, salt, pepper, and chili powder.
- Boil until potatoes are tender.
- Reduce heat to simmer, remove half the soup and blend until smooth.
- Return pureed soup to pot and leave to simmer for 15 minutes.
- Top with pastrami and sour cream.
- Enjoy your soup!
Chorba Frik from Algeria
- 1kg of lamb, cubed
- 2 scallions
- 2 cloves garlic
- 1 cilantro
- 1 celery
- 3 tomatoes
- ½ cup of chickpeas
- paprika and/or chili powder
- ½ tsp of cinnamon
- 1 tsp of coriander
- ½ tsp of ginger
- 1 tbsp of mint
- 2 tbsp of tomato paste
- 1 cup of freekeh, rinsed and drained
- 3 tablespoons of olive oil
- 8 cups of water
- In a pressure cooker, brown the meat in olive oil.
- Add the garlic, scallions, tomatoes, and celery to meat.
- Add half the cilantro leaves and tomato paste.
- Add chickpeas, stir and sauté over low heat covered for about five minutes while stirring.
- Add the spices, salt, bay leaf, mint and hot water.
- Increase heat to bring to a boil, then reduce heat to medium.
- Lock the pressure cooker and cook on medium heat for one hour.
- Add freek into the pan and cook for 10 to 15 minutes over low to medium heat, stirring it constantly so it doesn’t stick.
- Turn off the heat and top with cilantro
- Enjoy your soup, and Alf Hana!