Buckle your seat belts because we are going around the world thanks to these 6 delicious soup recipes. We all know that the colder it gets, the hotter the soup bowl should be. If you are tired of eating the same old soup you always do, today we are going to share some fantastic soup recipes that, thanks to their wonderful flavours, will make you feel like you are travelling to the country without leaving the comfort of your own house.
We’ll say it out loud, which will generate a lot of backlash, but you can eat soup any season; it doesn’t have to be in the winter, but we all know how chilly it gets in the winter, so a cup of wonderful soup is always a good idea.
If you believe that your cooking skills aren’t the best and that these delicious soup recipes would be difficult, rest assured that we chose the easiest soup recipes from each country to enjoy with your loved ones or while watching a nice movie. So, let’s see which countries we’ll be visiting thanks to the 6 delicious soup recipes from around the world.
Around the World in 6 Delicious Soup Recipes
We’re travelling from the East with Egyptian soups to the West with traditional French onion soup, all from the comfort of your own home, so if you’re as enthusiastic as we are, keep reading.
France – Soupe à l’oignon
Prep Time: 20 mins
Cooking Time: 50 mins
Servings: 6
The first destination is France, where we will discuss the flavourful Soupe à l’oignon; if your French isn’t very good, it’s French onion soup, without a doubt, a delicious soup recipe that you will probably eat once a week.
Let us tell you the fascinating backstory of French onion soup. Some believe that the person who invented the soup, King Louis XV, was hungry one late night at his hunting lodge and didn’t find much to eat except for three ingredients, onions, butter, and champagne, and he decided to use these three ingredients to create the well-known French onion soup and the rest we all know of.
Ingredients
1 tablespoon all-purpose flour
1 tablespoon sugar
100 ml dry white wine optional
2 litres chicken broth or beef or vegetable if you prefer
200 gr shredded cheese, ideally French Comté cheese (or Emmental of Gruyère)
75 gr butter
750 gr sweet onion finely chopped
salt, freshly ground pepper and nutmeg
slices baguette or rustic bread toasted
Instructions:
First Step: Prepare the onion soup
The key to this recipe is onions, so it’s the first thing we will start with. Thinly slice your peeled onions. Melt the butter in a big saucepan. Once the butter has melted, add them to the pan and don’t forget to season with salt and pepper for a perfect taste. Fry, stirring occasionally, until it achieves a lovely, lightly browned colour.
The second step is to make the chicken broth; you can buy it ready-made or, for a real French dish, dissolve the cube in boiling water, just the French do it.
For a beautiful, thick texture, add a tablespoon of flour and mix well, then pour in the chicken broth, white wine (optional), and sugar and stir well.
Cook for 30 minutes on medium-low heat, covered.
Second Step: Make the separate bowls
You will begin by preheating the oven and pouring the onion soup, which contains the onions you cooked in the first step and the broth we made in the second step.
Assuming you’re making three bowls, you’ll do the following: toast bread slices (you can use rustic bread or baguette). Cover the soup with the yummy bread slices.
Your goal is that the cheese melts on top of the soup bowl, so what you will do is place the soup bowls under the grill and broil for an estimated 10 minutes, depending on your oven. Once you find the cheese melted, this is your sign that it is ready to be served.
When it’s done, serve immediately and enjoy the delicious flavour.
Greece – Youvarlakia
Prep Time: 5 minutes
Cook Time: 35 minutes
Servings: 4-6
The legacy of the Olympic Games, and we’re not talking about anyone else except Greece. Of course, their meals had to be nutritious and delicious in order for them to participate and win at the Olympic games. Today’s delicious soup recipe is Youvarlakia, which is typically a winter soup due to all of the components that will keep you warm on a cold winter day.
The Youvarlakia is a fantastic soup known for its delicate beef meatballs and its creamy and delicious broth. The soup is typically seasoned with various fresh herbs, and for finishing touches, Avgolemono, which is egg yolk and lemon juice blended with broth and boiled until thickened, adds a whole new zesty flavour. The Greek Youvarlakia is considered the main dish and is typically served with toasted bread.
Ingredients:
Meatball soup:
1 1/2 litre water
1 clove(s) of garlic
1 onion
1 tablespoon(s) mint
1 tablespoon(s) vegetable stock pot
1/4 bunch dill
15g salt
150 ground grain rice
2 bay leaves
2-3 tablespoon(s) olive oil
500 g ground beef, brisket
lemon peels, 1 lemon
Pepper
Avgolemono:
1 level teaspoon(s) corn starch
1 tablespoon(s) dill
2 egg yolks of medium eggs
lemon juice, of 2 lemons
Final touches to serve:
bread
feta cheese
olive oil
oregano
Pepper
Instructions:
Meatball soup:
Using your mighty blender, add the onion, garlic, and two tablespoons of water and thoroughly blend.
You will get your tea towel, and we will need some power because you will squeeze the mixture so well that all of the water is extracted.
In a mixing bowl, combine the freshly squeezed mixture, ground beef, dill, rice, finely chopped mint, salt and pepper, and olive oil, and thoroughly mix everything.
After everything has been thoroughly mixed, form 18-20 meatballs and place them in a pot.
Add the following ingredients to the pot with the meatballs: water, bay leaves, lemon peel, and vegetable stock. Cover the pot and wait for the magic to happen. Simmer on a low heat for 30-40 minutes.
Avgolemono (Egg-lemon sauce)
Now, we will do the Egg-lemon sauce, also known as Avgolemono. In a bowl, combine the egg yolks, juice from 2 lemons, corn starch and dill, and stir thoroughly.
Carefully add 2-3 ladlefuls of the broth in which the meatballs simmered to the mixing bowl while whisking frequently.
Transfer to the pot and stir gently for 30 seconds or until it starts to bubble up and boil.
When it begins to boil, it is ready to be served. Enjoy the delightful zesty flavour with feta cheese, bread, olive oil, oregano, and pepper.
Egypt – Molokhia
Prep Time: 30
Cook Time: 45
Servings: 4-6
It’s a tasty green soup with a texture that some appreciate and others find strange, but once you have it, you’ll be obsessed. Molokhia is a leafy plant also known as Corchorus, Jews mallow, Jute mallow, or Nalta. So, what’s the backstory behind the fantastic soup Molokhia?
It’s a soup that dates back to the rich culture of ancient Egypt. The ancient Egyptians initially believed the plant known as “khia” was poisonous, so they avoided it until the Hyksos occupation when they discovered that Molokhia has many health benefits and is non-toxic. When the Hyksos decided to kill Egyptians by forcing them to eat this plant, we can say that the Hyksos did the pharos a favour.
Molokhia is best eaten with rice, although others prefer it with bread; we recommend trying both and deciding which you prefer. You can also buy frozen leaves and cook them yourself, or you can use fresh leaves like we will in our delicious soup recipe.
Ingredients:
1 bay leaf
1 cinnamon stick
1 medium onion (quartered)
1 tablespoon ground coriander seeds
1 teaspoon lemon juice
1 teaspoon salt
12 pods of green cardamom
2 cups Egyptian short-grain rice
2 tablespoons extra virgin olive oil
2 tablespoons ghee (clarified butter)
5 cups water
500 grams of fresh molokhia
6 medium cloves garlic
½ large chicken (or small chicken about 750 grams)
½ teaspoon salt
Instructions:
In a large stock pot large enough to hold a chicken, add the following ingredients: the chicken, cardamom, cinnamon, onions, bay leaf, salt, and water. Let the mixture come to a boil, then remove the lid and skim any scum that forms on the surface. Keep skimming until no more foam appears. Reduce the heat to low and cook the chicken for 20 minutes.
Taqliya is something that the Molokhia require. Let us lead you through the steps. You will mash together garlic, coriander, olive oil, and salt into a mixture.
Because we are making fresh Molokhia, you will need to set apart the leaves from the stems and, of course, properly wash everything to eliminate any grit that may have accumulated on the leaves. To mince the leaves, you have three options: use a mezzaluna like the Egyptians, a chef’s knife, or a food processor.
The chicken should be done by now, and all you have to do is transfer it with tongs and cover it so it doesn’t dry out.
Now we’ll make the rice that will go with the Molokhia. Wash the rice completely and cook it how you usually cook your rice, but replace the water with chicken stock for flavourful rice.
Trust the process starts by preheating the oven to 230 C (450 degrees F), distributing approximately ⅓ of the Taqliya over the chicken skin, sprinkling with salt, and placing the chicken on a roasting pan 15 minutes before the rice is done. Cook for 15 minutes or until the skin has turned a gorgeous golden brown colour.
In a pot, mix half of the leftover Taqliya. Cook until the mixture is aromatic and browned. Add the reserved 1 ½ cups chicken stock and the minced molokhia. Cook, stirring occasionally, until the molokhia is tender (approximately 10-15 minutes). Add more chicken stock if you like your molokhia thinner. Remember to season with salt and pepper.
Take 2 tablespoons ghee in a small frying pan and sauté the remaining Taqliya till golden brown.
This step is optional. Stir the lemon juice into the molokhia.
Now, we’ll put everything we’ve created together to serve the delicious Molokhia soup. Begin by placing the rice on a big plate. Place the chicken on top of the rice cut into pieces. Serve the Molokhia in a separate dish to pour over the rice and chicken, and enjoy an ancient flavour that is still timeless to this day.
Thailand- Tom yum
Prep Time: 12 minutes
Cook Time: 18 minutes
Servings: 4-6
The wonderful soup Tom yum, all the way from Thailand. It is a flavourful dish that is sour, spicy, and aromatic all at the same time. If you want to eat it like the Thais, it’s frequently served with rice. If you consume Thai food, you might find it served in an appetiser and topped with coriander leaves on top. Because it is a popular dish, there are several variations of this savoury soup, including tom yum gai (including chicken) and tom yum talay (mixed seafood). So let’s learn more about the tom yum delicious soup recipe.
Ingredients:
300g / 10oz whole prawns/shrimp with heads and shell
Broth:
1.5 cm / 3/5″ piece of galangal, cut into 4 slices
1/2 cup (125 ml) chicken stock/broth, low sodium
2 Thai or birdseye chillies
2 stalks of lemongrass, outer layers peeled
3 cup (750 ml) water
3 garlic cloves
5 kaffir lime leaves, torn roughly
Additives for the soup:
1 Roma tomato, cut into wedges
1 tsp sugar
1/2 white onion (medium-sized), cut into wedges about 1 cm thick
We’ll begin by peeling the prawns for the broth. Place the heads and shells in the pot, and set aside the meat.
You’ll need all of your energy because you’ll be smashing the garlic, chilli, and lemongrass using a meat mallet or similar equipment to let the flavours out. Pour everything into the pot.
Hand-crush the kaffir lime leaves. Pour into the pot.
Add the galangal, stock, and water. Boil over high heat, then reduce to medium heat and cook for 10 min.
After straining and discarding the prawn shells, return the broth to the same pot over low heat.
Final Soup
Simmer for 3 minutes after adding the onions and mushrooms. Cook for 1 minute after adding the tomatoes.
Cook for 2 minutes or until the prawns are cooked through.
Cook for 1 minute after adding the sugar and fish sauce.
After adding the lime juice, taste it. Adjust the sweetness, sugar, salt, fish sauce, and sour lime to taste; trust us, you’ll know when it’s correct!
Serve in bowls with fresh coriander and fresh chilli! And just enjoy the amazing, flavourful soup
Creamy Tom yum
Add Thai Chilli Paste and evaporated milk when you add the sugar
Then, proceed with the traditional recipe
Ethiopia- Sweet Potato & Peanut Soup
Prep Time: 20 Minutes
Cook Time: 55 Minutes
Serving: 6
Our last stop is the Sweet Potato & Peanut Soup from Ethiopia. It is a dish if you want to confuse your taste buds because if you think about it, it is a kind of weird combo; who would think it would work? However, it’s a classic Ethiopian soup that tastes fantastic. So, let us find out more about the delicious soup recipe and dive into Ethiopian traditions.
Ingredients:
1 bunch chopped fresh cilantro
1 carrot, peeled and chopped
1 large onion, chopped
1 pinch cayenne pepper
1 pinch ground cloves
1 tablespoon vegetable oil
1 teaspoon salt
1 ½ pounds sweet potatoes, peeled and chopped
1 ½ teaspoons ground coriander
1 ½ teaspoons ground cumin
2 cloves garlic, minced
2 tablespoons creamy peanut butter
2 teaspoons minced fresh ginger root
3 medium tomatoes, chopped
4 ½ cups water
¼ cup chopped, unsalted dry-roasted peanuts
½ teaspoon ground cinnamon
Instructions:
Warm the oil in a large saucepan over medium-high heat. Cook for 10 minutes or until the onion is lightly caramelised. Combine the garlic, ginger, cumin, coriander, cinnamon, and cloves. Cook and stir for 5 minutes after adding the tomatoes, sweet potatoes, and carrots.
Half-fill the saucepan with water and season with salt. Cook for 30 minutes over low heat after bringing to a boil.
Remove the soup from the heat. Blend the soup and peanuts in a food processor or blender until almost smooth. Cayenne pepper to taste. Return the pot to the heat. Cook until the peanut butter is completely melted. Serve hot, garnished with fresh cilantro and enjoy the wonderful flavours.
A Tasty Journey for the Tummy
They always say if you want to know more about the culture, try their food, and that is exactly what we did. We offered you a small taste of some cultures through their flavourful soups. We can’t dispute that it was a quick journey full of delicious soup recipes. So, tell us which soup recipe you’re going to try first. And, if you tried any of these wonderful soups, which one did you try?
Nouran Ashraf 
Eman Sameh