A collection of warming soups for winter from different corners of the world.
I’m not a big fan of soups. Let me start honestly, shall I?:) Technically, soups are not ideal for regular consumption because adults need to chew their food. Different teeth for different textures, salivary enzymes for digestion — it’s a process that’s important for health. Simply drinking or swallowing food doesn’t quite cut it. That’s why when I make soups, they’re rarely liquid-only. Even if it’s a cream soup, I’ll top it with seeds, daikon, vegetables, seaweed, or something with texture.
Here’s my mood for this winter.
Ramen
Ramen is all about the broth. If you’re feeling lazy, just visit a great ramen spot instead. But sometimes, I enjoy making it at home. It’s a long, aromatic process. I rarely use noodles:) Instead, it’s about the broth, meat or seafood, mushrooms, green onions, and kimchi — my favorite, inspired by a trip to western Japan. Of course, you can make it with noodles, eggs, and sprouts, too.
His majesty borscht
A hearty way to enjoy a rich bone broth, lots of root vegetables, cabbage, and the iconic combination of lard and garlic.
Tom Yum
Not difficult but full of components. You need a solid shopping list. Skip something small like lime juice or fish sauce, and it just won’t taste the same. Thai cuisine is among the tastiest in the world in my book.
Cream Soups
Any seasonal variation works. Try green peas, roasted garlic (a lot of it), roasted celery stalks, and smoked salt.
Three simple cream soup recipes
Broth
Think of it as free collagen, hyaluronic acid, chondroitin, L-glutamine, and L-lysine — a savings on supplements! Broths are incredibly nourishing, especially with a good protein balance. I always add onions and often pink peppercorns and herbs. Whether it’s meat, poultry, or a mix of seafood and fish, broths are a staple.
Pictured below: A quick soup with hearty chicken stock, chicken hearts, and greens. With fish broths, I often make a quick version of bouillabaisse.
Soup or stew with chicken hearts
Miso
Made with light or dark miso paste, 3-5-7 types of mushrooms, and sometimes tofu. I absolutely love miso soup, and my pantry is always stocked with seaweed!
Lentil soups
Not my favorite genre, but when I do make them, it’s usually vegan versions inspired by Moroccan cuisine (with preserved lemons and olives) or Middle Eastern styles with lamb.
Spicy soup with red lentils, roots and capers
Curries
I’m all in for every curry variety except Indian ones (not my preference). Usually, it’s Thai options like yellow, red, green, or Panang curry. I often make vegan versions, but the pictured one features pollock and cashews — this is a mild version.
Ramen
Ramen is all about the broth. If you’re feeling lazy, just visit a great ramen spot instead. But sometimes, I enjoy making it at home. It’s a long, aromatic process. I rarely use noodles:) Instead, it’s about the broth, meat or seafood, mushrooms, green onions, and kimchi — my favorite, inspired by a trip to western Japan. Of course, you can make it with noodles, eggs, and sprouts, too.
His majesty borscht
A hearty way to enjoy a rich bone broth, lots of root vegetables, cabbage, and the iconic combination of lard and garlic.
Tom Yum
Not difficult but full of components. You need a solid shopping list. Skip something small like lime juice or fish sauce, and it just won’t taste the same. Thai cuisine is among the tastiest in the world in my book.
Cream Soups
Any seasonal variation works. Try green peas, roasted garlic (a lot of it), roasted celery stalks, and smoked salt.
Three simple cream soup recipes
Broth
Think of it as free collagen, hyaluronic acid, chondroitin, L-glutamine, and L-lysine — a savings on supplements! Broths are incredibly nourishing, especially with a good protein balance. I always add onions and often pink peppercorns and herbs. Whether it’s meat, poultry, or a mix of seafood and fish, broths are a staple.
Pictured below: A quick soup with hearty chicken stock, chicken hearts, and greens. With fish broths, I often make a quick version of bouillabaisse.
Soup or stew with chicken hearts
Miso
Made with light or dark miso paste, 3-5-7 types of mushrooms, and sometimes tofu. I absolutely love miso soup, and my pantry is always stocked with seaweed!
Lentil soups
Not my favorite genre, but when I do make them, it’s usually vegan versions inspired by Moroccan cuisine (with preserved lemons and olives) or Middle Eastern styles with lamb.
Spicy soup with red lentils, roots and capers
Curries
I’m all in for every curry variety except Indian ones (not my preference). Usually, it’s Thai options like yellow, red, green, or Panang curry. I often make vegan versions, but the pictured one features pollock and cashews — this is a mild version.
