Cassava leaf soup

This is a cassava leaf soup of notable soups. Soups have been made since ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth.

A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a stock. A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush. Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Cream soups are dairy based soups.

Coulis were originally meat juices, and now are thick purées. While soups are usually heated, some soups are served only cold and other soups can optionally be served cold. This is a dynamic list and may never be able to satisfy particular standards for completeness. Peruvian green soup usually made with cilantro, carrot, peas, potatoes and can have chicken, hen, mussels or fish. In the Colombian capital of Bogotá, ajiaco is typically made with chicken, three varieties of potatoes, and the Galinsoga parviflora herb commonly referred to in Colombia as guascas. Originally a peasant food, historically, its primary ingredients were water, stale bread, onion, tomato, olive oil and any spare vegetables or leftovers.

It has been described as an ancient dish. Typically served preceding or following Amish church services. Some versions are prepared with beans and ham hocks. A yogurt soup that consists of yogurt and leafy vegetables. A variety of thick soups, served hot – with many different types of recipes and regional differences. Avgolemono Soup and Grilled Chicken and Mango Salad.

Bacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Meatball noodle soup in rich beef broth, sometimes include bok choy, noodles, tofu, hard-boiled egg, fried shallots and wontons. Vegetable pork barley soup with chicken livers and sour cream, by Silar 2010 I.

A Filipino noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Stewed or red braised beef, beef broth, vegetables and Chinese noodles. Fish, tomato, onion, other vegetables, served with black rum and “sherry peppers”. Bean soup with tomatoes and red peppers.

Cabbage and beet-based soup with meat. May be served hot or cold. A type of fish soup from Provençal, France. Sliced meat, potatoes, sliced plantains, yam, kelp, cabbage, and celery. A noodle soup from central Vietnam, with beef. Pork and vegetable soup, flavored with miso. Conger eel heads, garlic, onion, coriander, carrots, pepper, chopped tomatoes, cream, boiled potatoes, and conger meat.

Seafood, hake, garlic, olive oil, lemons, and Seville oranges. Potatoes, thinly sliced kale, with slices of chouriço added before serving. Taro leaf or other leafy greens, usually with pork or crab added for flavor. The greens referred to as callaloo vary from island to island depending on availability.

A fish soup from southern Vietnam, made sour with tamarind. Carp’s head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner. Prepared with carrot as a primary ingredient, it can be prepared as a cream-style soup and as a broth-style soup. Clear broth, rice, potato, squash or pumpkin, corn and chicken or beef.