List of vegetable soups
{{Short description|None}}
File:Cream of Carrot Soup (4129540261).jpg]]
File:Asparagus soup (spargelsuppe).jpg
File:Mon Plaisir, Covent Garden, London (3717184145).jpg]]
File:Sayur asem vegetable soup.jpg]]
File:Kesäkeitto DSC04420 C.JPG.]]
This is a list of vegetable soups. Vegetable soup is a common soup prepared using vegetables and leaf vegetables as primary ingredients.
Vegetable soups
- Atama soup – a vegetable and palm nut soup that originates in South Nigeria.
- {{annotated link|Afang (soup)|Afang}}
- {{annotated link|Borscht}}
- 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
- {{annotated link|Carrot soup}}
- {{annotated link|Corn chowder}}
- {{annotated link|Cream of asparagus soup}}
- {{annotated link|Cream of broccoli soup}}
- {{annotated link|Cream of mushroom soup}}
- {{annotated link|Cream of sorrel soup}}
- {{annotated link|Cucumber soup}}
- 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
- {{annotated link|Gazpacho}}
- 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.
- {{annotated link|Leek soup}}
- {{annotated link|Lettuce soup}}
- 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
- {{annotated link|Nettle soup}}
- {{annotated link|Okra soup}}
- {{annotated link|Onion soup}}
- French onion soup – The modern version of this soup originates in Paris, France, in the 18th century,{{cite web |url=http://www.foodtimeline.org/foodsoups.html#frenchonionsoup |title=French onion soup |work=The Food Timeline |first=Lynne |last=Olver |author-link=Lynne Olver}}{{cite news|last1=Frétillet|first1=Jean-Paul|title=Dégustation : la soupe à l’oignon, bonne à en pleurer!|url=http://www.leparisien.fr/magazine/week-end/degustation-la-soupe-a-l-oignon-bonne-a-en-pleurer-21-01-2015-4466103.php|access-date=14 December 2016|work=Le Parisien|date=23 January 2015|language=fr}} 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.
- {{annotated link|Pea soup}}
- 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{{cite book | author=Darra Goldstein | url=https://books.google.com/books?id=aKEICug2T-EC&pg=PA53 | title=A Taste of Russia: A Cookbook of Russian Hospitality | publisher=Russian Information Service | year=1999 | isbn=9781880100424 | pages=53}} A vegetarian variant of rassolnik also exists, usually made during Lent.{{cite web|url=http://cookberry.net/en/vegan-rassolnik/|publisher=cookberry.net|title=Постный рассольник - CookBerry | Recipe of vegan rassolnik |access-date=6 April 2017}}
- Ribollita – a famous Tuscan bread soup, a hearty potage made with bread and vegetables.
- Sayur asem – a popular Indonesian tamarind{{cite web | title=40 of Indonesia's best dishes | website=CNN Travel | date=August 9, 2011 | url=http://travel.cnn.com/explorations/eat/40-foods-indonesians-cant-live-without-327106 | access-date=30 January 2015}} 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
- {{annotated link|Spinach soup}}
- Spring soup – a soup made with fresh ingredients that are only in season for a short period during spring
- {{annotated link|Tomato soup}}
- Vichyssoise – a thick French soup made of boiled and puréed leeks, onions and potatoes.
- {{annotated link|Watercress soup}}
File:Traditional Maltese Kusksu (Fava Bean Soup).jpg|Maltese Kusksu
File:Afang soup.jpg|Afang
File:Butter lettuce soup.jpg|A lettuce soup with croutons
File:Minestrone soup (7).jpg|Minestrone with bread
File:Minestra di pane.jpg|Ribollita
File:Cream of spinach soup (rotated).jpg|Cream of spinach soup
File:Spring pea soup with crème fraîche and bread.jpg|Spring pea soup, an example of a spring soup
File:Watercress soup.jpg|Watercress soup
See also
{{portal|Food|Lists}}