Caldo verde, khaddi and French onion ramen: nine winter soup recipes from around the world

Your social media feed could be filled with family as well as acquaintances and enemies who are enjoying their time in warmer, sunnier climates in the Northern Hemisphere. What do you do to squelch your jealousy? If you’re anything like me, the kitchen is your spot to find peace and remembrance; since the regions of south-east Australia are experiencing the coldest temperatures for a long time, A pot of soup may be all you need to rejuvenate the soul.

Here are a few of the most delicious winter soups of the Guardian all over the world that are ready to recreate in an at-home kitchen. Own home.

1. Caldo Verde

If you’re unable to travel to Portugal, take Portugal with you. Although variations of caldo verde are plentiful, you’ll probably come across a myriad of everyday ingredients like onion, potato leaves, greens with a hint of leaf, and spicy sausage, and more – all served in a warm, comforting bowl.

Felicity Cloake’s recipe is layered of texture, including finely chopped leaves (such as kale and cavolo nero) and blended potatoes to give it body and cubes of spuds to end. The true magic is in the Portuguese chorizo (if you are unable to find this substitute Spanish chorizo), and the charred sausage adds warm smoke.

2. Ribollita

If, like my husband, you’re tired of eating soups that are thin and pureed, This chunky stick-to-your-ribs Tuscan peasant-style dish veers into stew-like territory due to bread, beans and a wide array of vegetables.

This is a fantastic recipe for making use of the large carrots that have been lying in the crisper for vegetables. Alongside celery and onions (the trio is transformed into soffrito, which is the basis of a variety of classic Italian dishes), you can add canned tomatoes, cannellini beans, and any stale bread you’ve got around.

If you have parmesan cheese rind squirled away in your refrigerator (you do this often, don’t you? ), You can throw them in for a boost of umami.

3. Mafe ( west African peanut soup)

Another soup-stew to consider. There are vegans in my family who eat this nearly every day. They swear by its delicious spicy peanut-tomato blend, with plenty of ginger and garlic and almost half a jar of peanut butter. This recipe will be an eye-opener for those who aren’t familiar with it and could spark an addiction to the delicious spread.

4. Adas Bil Hamoud (sour lentil soup)

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If you prefer spicy and sour flavors, Yotam Ottolenghi’s take on the adas bil Hamoud – a sour soup that is consumed throughout the Arab world – is sure to lift you out of winter blues. It’s a vegan-friendly delight of rich lentils, sweet onions, and nutritious silverbeet, as well as the addition of three lemons, zest, and juice – that bring the food back to its roots.

5. Khaddi

Staying on the sour soup train is this South Asian chickpea flour soup and yogurt from UK Chef Urvesh Parvais. The lactic tang, when combined with cumin, turmeric ginger, and curry leaves, is an orchestra on the palate. Serve it with Parvais’ kitchen, which is a lightly spiced rice dish that is a complete package.

6. Caramelised chilli and onion Ramen

Does it sound like French onion soup? Is it Japanese Ramen? Meera Sodha’s soup recipe draws from both worlds of cuisine with tasty outcomes. You’ll have to prepare the soy eggs the day prior, but they can be kept in the refrigerator until a maximum of a week, ready to go when the craving for ramen strikes.

7. Avgolemono with Dill and fennel oil

Avgolemono (which is translated from Greek into “egg-lemon”) is, at its core, a soup made of chicken that is layered with egg sauce and lemon to create a delicate mouthfeel. Be cautious when you heat the sauce. Slowly blend the hot stock and the egg mixture till it is smooth and homogenous. Too hot and too fast, and it will curdle, which can result in an egg drop soup. However, if you do it correctly, it turns into a silky liquid that is sure to cure everything that is bothering you.

8. Roasted almond soup and garlic, with mushrooms migas

flavor. Photograph: Ola O Smit/The Guardian. Food styling: Tamara Vos. Prop styling: Anna Wilkins. Assistant to the kitchen: Florence Blair

Yes, you read it right. This recipe to make Spanish white soup requires not just one but two bulbs (not cloves!) of garlic. Don’t be afraid. As Jose Pizzaro points out, the garlic that is cooked is a “completely different creature” from its fresh counterpart. Roasting the garlic softens its abrasiveness and reveals the mellow, creamy flavor that is a perfect match for white beans and almonds roasted. If you find Jerusalem artichokes, these are earthy delights in the migas. Alternatively, mushrooms can work as well.

9. Tom kha gai

There’s much to like about this creamy Thai chicken soup. It’s the harmony of the creamy coconut, lively lemongrass, and citrus, and the daring sprinkling of bird’s-eye chilies, as well as the zinginess of coriander leaves, roots, and all. If you’ve never ventured beyond button and flat mushrooms, try oyster mushrooms. These delicate tiny lobes are ethereal and have an enticing seafood flavor that is quite delicious.

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