List of vegetable soups

A cream of carrot soup

a leek and potato soup

Sayur asem

This is a list of vegetable soups. Vegetable soup is a common 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.
• Afang
• Borscht
• Cabbage soup – prepared using sauerkraut or white cabbage
  • Shchi - a Russian-style cabbage soup
• Caldo verde - a Portuguese soup made with potatoes and collard greens
• Carrot soup
• Corn chowder
• Cream of asparagus soup
• Cream of broccoli soup
• Cream of mushroom soup
• Cucumber soup
• Editan - a South Nigerian soup made from editan leaf, a bitter leaf
• Eru – a specialty of the Bayangi people, of the Manyu region in southwestern Cameroon, it is prepared using finely shredded leaves of the eru
• 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.
• Gazpacho
• Hodge Podge
• Hot and sour soup – a variety of soups from several Asian culinary traditions, some are meat-free
• Kawlata – a traditional Maltese vegetable soup
• Kenchin-jiru - a Japanese soup prepared using root vegetables and tofu
• Kusksu – an old Maltese soup made primarily from seasonal broad beans.
• Leek soup
• Lettuce soup
• Minestrone – a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes
• Nettle soup
• Okra soup
• 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.
• Pea soup
• 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 - a famous Tuscan bread soup, a hearty potage made with bread and vegetables.
• Sayur asem – a popular 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 popular in Indonesia, but most often associated with Javanese cuisine
• Sinabawang gulay - a 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
• Spinach soup
• Spring soup - a soup made with fresh ingredients that are only in season for a short period during spring
• Tomato soup
• Vichyssoise - a thick French soup made of boiled and puréed leeks, onions and potatoes.
• Watercress soup

• Vegetable soups
• 
  Maltese Kusksu
• 
  Afang
• 
  A lettuce soup with croutons
• 
  Minestrone with bread
• 
  Ribollita
• 
  Cream of spinach soup
• 
  Spring pea soup, an example of a spring soup
• 
  Watercress soup

See also

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