THC Science

This is a list of vegetable soups. Vegetable soup is a common soup prepared using vegetables and leaf vegetables as primary ingredients.

Vegetable soups[edit]

Atama soup – a vegetable and palm nut soup that originates in South Nigeria.
Afang – Vegetables soup originating from southern Nigeria
Borscht – Eastern European sour soup
Cabbage soup – prepared using sauerkraut or white cabbage
- Shchi – a Russian-style cabbage soup
Caldo verde – a Portuguese soup made with potatoes and collard greens
Carrot soup – Soup prepared with carrot as a primary ingredient
Corn chowder – Creamy corn soup from the United States
Cream of asparagus soup – Soup prepared with asparagus, stock, and milk or cream
Cream of broccoli soup – Soup prepared with broccoli, stock, and milk or cream
Cream of mushroom soup – Type of soup
Cream of sorrel soup – Traditional French springtime food
Cucumber soup – Traditional Polish and Lithuanian soup made from sour, salted cucumbers and potato
Editan – a South Nigerian soup made from editan leaf, a bitter leaf
Eru – a specialty of the Bayangi people, of the Manyu region in southwestern Cameroon, it is prepared using finely shredded leaves of the eru
Gazpacho – Spanish cold soup dish
Hodge Podge
Hot and sour soup – a variety of soups from several Asian culinary traditions, some are meat-free
Kawlata – a traditional Maltese vegetable soup
Kenchin-jiru – a Japanese soup prepared using root vegetables and tofu
Kesäkeitto – a Finnish traditional vegetable soup made with vegetables and butter and milk
Kusksu – an old Maltese soup made primarily from seasonal broad beans.
Leek soup – Vegetable-based soup dish
Lettuce soup – Soup made with lettuce
Minestrone – a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes
Nettle soup – Soup dish made with stinging nettles
Okra soup – Soup Prepared With Okra
Onion soup – Type of vegetable soup
- French onion soup – The modern version of this soup originates in Paris, France, in the 18th century,^[1]^[2] made from beef broth, and caramelized onions. It can also be prepared as a vegetarian dish.
Patriotic soup – a soup boiled with stir-fried leaf vegetables and edible mushrooms. Created in the Guangdong Province of China during the Mongol conquest of the Song dynasty and named by Emperor Bing of Song.
Pea soup – Soup made from dried peas
Pickle soup – a style of soup prepared with various types of pickled vegetables
- Rassolnik – a traditional Russian soup made from pickled cucumbers, pearl barley, and pork or beef kidneys^[3] A vegetarian variant of rassolnik also exists, usually made during Lent.^[4]
Ribollita – a famous Tuscan bread soup, a hearty potage made with bread and vegetables.
Sayur asem – a popular Indonesian tamarind^[5] dish. Common ingredients are peanuts, young jackfruit, melinjo, bilimbi, chayote, long beans, all cooked in tamarind-based soups and sometimes enriched with beef stock.
Sayur lodeh – a soup prepared from vegetables in coconut milk popular in Indonesia, but most often associated with Javanese cuisine
Sinabawang gulay – a Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce)
Sorrel soup – also known as shchav, green borscht, or green shchi
Spinach soup – type of soup
Spring soup – a soup made with fresh ingredients that are only in season for a short period during spring
Tomato soup – Soup made with tomatoes
Vichyssoise – a thick French soup made of boiled and puréed leeks, onions and potatoes.
Watercress soup