Ajo Blanco, or “white gazpacho,” is a creamy cold soup from Andalusia made with almonds, bread and garlic. Refreshing, nutty and perfect for summer.
Soups
Pappa al Pomodoro (Tuscan Tomato and Bread Soup)
Cucina Povera, Italy’s kitchen of the poor, has long been known for its use of simple, humble ingredients and frugal cooking methods. With a lack of expensive ingredients, resourcefulness became a priceless way to make food more flavoursome and nourishing. And often that resourcefulness would start with making use of leftover bread. Among poorer communities, bread was considered far too valuable to be thrown away. Instead, it was simply left to naturally dry out, at which point it became an entirely new ingredient for a whole range of dishes. Pappa al Pomodoro is one of them.
Rishta bil Adas (Lebanese Pasta & Lentil Soup)
Rishta bil Adas, a traditional Middle Eastern pasta and lentil soup, is as comforting as it is packed with flavor. This soul-warming recipe combines earthy lentils, silky pasta and aromatic spices to create a satisfying meal that’s both nutritious and delicious. It’s easy to make and full of wholesome ingredients that will leave you craving more.
Adas Bil Hamod (Lebanese Lentil & Lemon Soup)
Adas Bil Hamod is the perfect example of how lentils can be turned into a delicious soup. Combined with spices, tangy lemon juice and an aromatic sizzling oil of dried mint and garlic, this traditional dish is comfort in a bowl. Plus, it’s incredibly easy to make!
Suan La Fen 酸辣粉 (Chinese Hot and Sour Noodle Soup)
Suan La Fen (酸辣粉) is an experience for the palette and senses. The slippery noodles together with the spicy and tangy broth turn each mouthful into a fragrant and fun sensation.
Sopas Mallorquinas (Mallorcan Vegetable Bread Soup)
I recently travelled to Mallorca to find out what traditional vegan dishes are part of the local culture. The one that popped up on nearly every menu was Sopas Mallorquinas. It’s a rich vegetable soup that originated from the need to make use of whatever was currently growing in the garden, at a time when meat was not affordable or simply not available.