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Soups

From two-day borscht to 10-minute miso. Broth, grain, vegetable — the oldest architecture in cooking, still the most forgiving.

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Lasagna Soup with ground beef, lasagna noodles and canned crushed tomatoes — Italy recipe

🇮🇹ItalyAdvanced

Soups

Lasagna Soup

All the flavors of a layered lasagna — rich meat ragù, herb-tomato broth, and three cheeses — cooked together in a single pot with lasagna noodles broken into pieces and simmered directly in the sauce. The noodles release starch into the broth as they cook, naturally thickening it into something between a soup and a sauce. The finishing move: a generous cold dollop of ricotta-mozzarella-Parmesan blended together, plopped into the center of each hot bowl. It melts and streaks through the red broth as you eat. No layering, no béchamel, no baking dish.

45 min540 kcal6 serves

🌶️Spicy

Lentil Vegetable Soup with lentils, carrots and tomatoes — USA recipe

🇺🇸USAMedium

Soups

Lentil Vegetable Soup

Red lentils with carrots, celery, onion, tomatoes and cumin in a simple broth. Lentils dissolve into the soup as they cook, giving it body without any blending. About 14g of fiber per bowl. Gets better the next day.

45 min310 kcal6 serves

🌿Vegetarian🌾Gluten-free

Lobster Bisque (Bisque de Homard) with lobster, butter and onion — France recipe

🇫🇷FranceAdvanced

Soups

Lobster Bisque (Bisque de Homard)

Bisque de homard is the most luxurious soup in the classical French repertoire: a deeply orange, velvety-smooth cream soup built entirely on the flavor extracted from lobster shells. The technique is methodical — the shells are roasted hard in butter until they smell nutty and oceanic, the aromatics are sweated, cognac is added and often flambéed, white wine and fish stock are added, and the whole mixture simmers for 30 to 40 minutes to extract every molecule of flavor from the shells. The stock is then strained, blended, passed through a fine sieve, enriched with double cream, and mounted with cold butter to a glossy, coating consistency. A swirl of cream and a few morsels of lobster meat garnish each bowl. Nothing is wasted: the shells that look like kitchen scraps become the foundation of one of the most complex, satisfying soups in existence.

90 min520 kcal4 serves

🌾Gluten-free🌶️Spicy

Mille-Feuille Nabe (Japanese Cabbage and Pork Hot Pot) with napa cabbage, pork belly and dashi — Japan recipe

🇯🇵JapanMedium

Soups

Mille-Feuille Nabe (Japanese Cabbage and Pork Hot Pot)

Mille-feuille nabe borrows its name from the French pastry of a thousand leaves, but here the layers are napa cabbage and paper-thin pork belly, packed upright into a pot so the cut edges spiral outwards like a flower. A clear dashi broth is poured over and everything simmers for twenty minutes until the cabbage collapses into sweetness and the pork melts. It looks like far more work than it is, and the leftover broth makes the best bowl of udon you'll have all winter.

45 min450 kcal4 serves

💪High protein

Minestrone with tomato, beans and onion — Italy recipe

🇮🇹ItalyAdvanced

Soups

Minestrone

Italian vegetable and bean soup with pasta. The vegetables soften in olive oil before any liquid goes in. A Parmesan rind simmers in the broth. The result tastes nothing like the tinned version.

55 min290 kcal6 serves

🌿Vegetarian

Misir Wot (Ethiopian Red Lentil Stew) with red split lentils, niter kibbeh and berbere spice — Ethiopia recipe

🇪🇹EthiopiaMedium

Soups

Misir Wot (Ethiopian Red Lentil Stew)

Misir wot is built on three things: onions cooked down until they disappear, berbere bloomed in spiced butter, and red lentils that turn creamy without losing structure. It's the dish that appears on every Ethiopian vegetarian platter, scooped up with injera. The flavor is hot, earthy, and faintly bitter from the berbere spice blend. Better the next day. Much better.

60 min285 kcal4 serves

🌱Vegan🌶️Spicy💪High protein

Miso Soup with miso paste, tofu and seaweed — Japan recipe

🇯🇵JapanEasy

Soups

Miso Soup

The soul of Japanese daily cooking: a light umami-rich broth of dashi and miso with silken tofu, wakame seaweed, and scallion. Ready in 15 minutes with just 6 ingredients. The one rule: never boil miso — it kills the living enzymes and dulls the flavor.

15 min90 kcal2 serves

🌿Vegetarian🌾Gluten-free⚡Quick

Mushroom Soup with mushrooms, potato and carrot — Russia recipe

🇷🇺RussiaAdvanced

Soups

Mushroom Soup

A hearty Russian-style mushroom soup with dried porcini and pearl barley. The mushroom broth is intensely aromatic, the barley makes it satisfyingly thick — comfort food at its finest.

120 min200 kcal6 serves

🌿Vegetarian

New England Clam Chowder with clams, bacon and potato — USA recipe

🇺🇸USAAdvanced

Soups

New England Clam Chowder

New England clam chowder is a thick, creamy soup of clams, potatoes, bacon and onion from the northeastern United States. Unlike Manhattan clam chowder, which is red and tomato-based, it is made with milk and cream and comes out ivory-white. Here the clams come from a can, the broth builds on a butter-and-flour base, and the clams go in for only the last few minutes so they stay tender.

45 min420 kcal6 serves

Oden (Japanese Simmered Hot Pot with Daikon and Fish Cakes) with daikon, eggs and chikuwa — Japan recipe

🇯🇵JapanAdvanced

Soups

Oden (Japanese Simmered Hot Pot with Daikon and Fish Cakes)

Oden is a Japanese one-pot of daikon, boiled eggs, konnyaku and fish cakes such as chikuwa, satsuma-age and ganmodoki, all simmered slowly in a clear dashi seasoned with light soy sauce, mirin and salt. Written おでん and read the same way in every region, its broth changes colour from region to region. The pale kombu-and-katsuobushi broth used here, seasoned with light soy sauce, is closer to the Kansai habit — light usukuchi soy is the everyday soy of Kyoto and Osaka — while classic Kanto oden is simmered with regular dark koikuchi soy and comes out a deeper brown. Today both versions turn up all over Japan. Convenience stores across Japan start selling it from simmering vats in mid-September, long before real winter arrives, because the smell alone is enough to make people want a bowl. Nothing here is quick-cooked. Daikon needs a pre-boil before it ever touches the broth, and the whole pot tastes better the day after it is made, once it has cooled down and been reheated so the flavor has time to soak all the way through.

150 min305 kcal4 serves

Okroshka with bread kvass, radishes and cucumbers — Russia recipe

🇷🇺RussiaMedium

Soups

Okroshka

Okroshka (окрошка, オクローシカ, 俄式冷汤) is a cold Russian summer soup: finely diced raw cucumber, radish, green onion and dill, boiled potatoes, eggs and beef or boiled sausage, in a tangy base of bread kvass. The name comes from the Russian verb for crumbling, which is the whole technique. It is served with sour cream and a little mustard. Hands-on work is about 40 minutes; the beef simmers unattended for an hour and the chopped mix needs an hour in the fridge, and all of that can be done the day before.

40 min316 kcal5 serves

Pho Bo (Vietnamese Beef Noodle Soup) with beef, rice noodles and ginger — Vietnam recipe

🇻🇳VietnamAdvanced

Soups

Pho Bo (Vietnamese Beef Noodle Soup)

Pho bo is a Vietnamese noodle soup from Hanoi built around a clear, richly spiced beef broth — bones and spices simmer for hours with charred onion and ginger, while the bowl itself is finished with rice noodles, thin beef, fresh herbs, lime, and chili. Both cooked and raw beef go into the bowl: a well-done cut simmered in the broth, and paper-thin raw slices that cook the instant boiling broth is poured over them.

210 min520 kcal4 serves

🌾Gluten-free💪High protein

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