One Pot Soups

Originating from the East coast of the United States, clam chowder can now be found across the country and even internationally. The soup typically contains clams, potatoes, milk or cream and bacon, served with crackers. Since it was introduced in the 18th century, other varieties have been developed including a popular version with a tomato base.

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A traditional Japanese soup that is characterized by the taste of the miso used. Miso paste has been fermented for various lengths of time making for deeper or lighter flavours. In addition, the soup is flavoured with a savoury broth or “dashi” made with dried kelp, fish or mushrooms. Although other solid ingredients may be added, traditionally tofu cubes, green onion or seaweed are added to the mix.

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Dahl quite literally refers to lentils in Indian. This dish, which is popular across South Asia is rich and fragrant. This stew puts forward red lentils which are packed with protein and provide a great texture. With delicious Indian spices, this thicker soup can be served over fluffy basmati rice.

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This deep red soup is of Ukrainian origins but is popular throughout Eastern Europe and even Northern Asia.  Typically, the stock is made of bone broth and fermented beet juice which gives it its deep hue. Beets, cabbage, potatoes and other vegetables make the substance of the soup. The soup is also typically topped with sour cream and dill.

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A traditional Italian soup historically made of leftover or over abundant vegetables to avoid them going bad. The soup often also includes a type of bean as well as a short pasta. A hearty and very simple soup, it can also be elevated with fresh herbs and a toasted piece of bread.

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