Image of soup in a bowl

As per Encyclopedia, “Soup is a liquid broth that is infused with flavour”. Soups have been around since ancient times. They can be served as appetisers at the beginning of a meal, or as chowders which are a  meal in themselves. Easy to prepare they provide a good nourishment for the body. They are the ultimate comfort food on a cold winter day. Basically soups are prepared by cooking up meat or vegetables with seasonings in a stock or a broth and serving it up with a dash of salt and pepper.

Soups can be broadly  classified into clear  and thick soups.

  • Clear soups –  are very flavourful and are mostly served at the beginning of the meal as appetisers. They are low in calories and often contain minerals, like Mulligatawny soup are further classified into bouillon and consomme. 

1 )Bouillon – is the french word for broth. Its a clear seasoned broth with no solid ingredients.It can be used as a base to cook other foods. Traditionally the word bouillon was used to describe a soup based on beef broth, while fish broth was usually called court bouillon. This is different from ‘Haitian bouillon soup’

        2 ) Consomme-  is a clear soup made from richly flavoured stock or bouillon which has                          been clarified using egg whites. They are often served at the beginning of the meal .

  • Thick Soups– are those which are thickened  using some kind of thickening agents.

          1 ) Purees– are vegetable soups that are thickened with starch, which is usually corn starch.

          2 ) Bisques– are thick rich soups, usually made from shell fish and thickened with cream.

          3 ) Cream soups– are those which are thickened with bechamel sauce.

          4 ) Veloutes–  are thickened with butter, eggs and cream.

          5 ) Chowder-is a thick soup which is not strained.

The simplest way to make any soup is to cook up the vegetable with water and spices, discard spices, blend, strain and reheat with salt, sugar and pepper powder. To this basic version you can add corn flour slurry, cooked and reserved vegetables or cream. With this basic idea, you can try out varieties of soups.

So that is a small note on soups. In this page I shall be posting soups, both vegetarian and non vegetarian. Do try them 🙂 .

Vegetarian Soups



greens soup

Tomato soup










Non-Vegetarian Soups

egg drop soup







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