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SOUP
Soup, the versatile sustenance of the people, has been the cornerstone of many countries' cuisines worldwide. Its adaptability allows for myriad interpretations, from hearty stews to delicate broths, all united by a nourishing fluid base called broth or stock.
Flesh-eaters' broth and stock are made from simmering bones or flesh in water. In contrast, vegan and vegetarian broths are made from simmering (in water) previously sautéed onions, leeks, garlic, and aromatics such as lemongrass, ginger, and herbs until the water is flavourful. Miso is often added to enrich the flavour and to improve gut and heart health. Popular strictly vegetarian soups contain nuts, legumes, tahini and fruits.
Each soup carries a unique cultural significance, from the rich and filling Middle Eastern soups to the humble Rice Soup in poorer countries. All soups, often served as a main course with bread, are a testament to the diverse and rich culinary traditions across the globe.
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