List of vegetable soups

This is a list of vegetable soups. Vegetable soup is a common style of 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
• Cabbage soup – Prepared using sauerkraut or white cabbage
• Shchi – Russian-style cabbage soup
• Caldo verde – Portuguese soup made with potatoes and collard greens
• Editan – South Nigerian soup made from the bitter editan leaf
• Eru – A specialty of the Bayangi people, of the Manyu region in southwestern Cameroon, prepared using finely shredded leaves of the eru
• Hodge-Podge
• Hot and sour soup – A variety of soups from several Asian culinary traditions; some are meat-free
• Kawlata – Traditional Maltese vegetable soup
• Kenchin-jiru – Japanese soup prepared using root vegetables and tofu
• Kesäkeitto – Finnish traditional vegetable soup made with vegetables, butter and milk
• Kusksu – An old Maltese soup made primarily from seasonal broad beans
• Minestrone – Thick soup of Italian origin made with vegetables, often with pasta or rice added. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes
• French onion soup – The modern version of this soup originates in Paris, France, in the 18th century, 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.
• 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 A vegetarian variant of rassolnik also exists, usually made during Lent.
• Ribollita – Tuscan bread soup, a hearty potage made with bread and vegetables
• Sayur asem – Indonesian tamarind 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, common in Indonesia, but most often associated with Javanese cuisine
• Sinabawang gulay – 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
• Spring soup – Soup made with fresh ingredients that are only in season for a short period during spring
• Vichyssoise – Thick French soup made of boiled and puréed leeks, onions and potatoes

See also

• List of vegetable dishes
• List of soups
• Tomato soup

References