April 5th - International Soup Day: Recipes everyone should try

Today, April 5, the world celebrates International Soup Day - a simple but surprisingly versatile dish. This day is a good opportunity to remember your favorite childhood flavors or try something new and unexpected. Moreover, there are many soup recipes: light vegetable, thick with pasta, creamy with cheese or even vegan with crispy croutons. UNN has collected several options for you - for every taste and mood.

Cabbage soup

Ingredients

2 tablespoons of olive oil 

1 small onion

5 cloves of garlic

4 cups chopped green cabbage

1 teaspoon dried oregano

½ teaspoon ground pepper

4 cups vegetable broth

1 can of beans 

¼ cup grated Parmesan cheese

1 large egg

2½ tablespoons lemon juice

2 tablespoons chopped fresh dill

¼ teaspoon salt

Method of preparation 

Step 1

Heat 2 tablespoons of oil in a pan. Add chopped onion and chopped garlic. Cook, stirring occasionally, until softened and fragrant, about 4 minutes. Add cabbage, oregano and ½ teaspoon pepper. Cook, stirring occasionally, until cabbage begins to soften, about 3 minutes.

Step 2

Add 4 cups of broth and rinsed beans. Increase heat to high and bring soup to a boil. Reduce heat to medium, cover and cook, stirring occasionally, until cabbage is tender, about 8 minutes.

Step 3

Meanwhile, combine Parmesan, egg and lemon juice. While stirring constantly, pour 1/2 of hot broth into the egg mixture. 

Step 4

Remove soup from heat. And add the mixed broth with the egg mixture. Add dill and salt. 

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Broccoli and feta soup

Ingredients

2 tablespoons of olive oil 

1/2 cup thinly sliced green onions

3 cloves of garlic

1 teaspoon dried basil

1/4 teaspoon ground red pepper

4 cups vegetable or chicken broth 

500 g broccoli 

200 g potatoes 

1 tablespoon of water

1/2 cup feta cheese

1 teaspoon lemon zest

1/4 teaspoon salt

Method of preparation 

Step 1

Heat oil in a large saucepan over medium heat. Add green onions, garlic, basil and crushed red pepper. Cook, stirring occasionally, until bright green and fragrant, about 2 minutes. Add broth and bring to a boil over high heat. Add broccoli and cook, stirring occasionally, until bright green.

Step 2

Meanwhile, place potatoes in a medium bowl and add water, cover and microwave on high until potatoes are very soft (about 4 minutes).

Step 3

Add 1 tablespoon of feta. 

Step 4

Add cooked potatoes, lemon zest, salt and remaining 7 tablespoons of feta to the soup. Pour soup into a blender. Beat until smooth, about 1 minute. 

Step 5

Garnish soup with feta when serving

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Vegan soup

Ingredients

5 cloves of garlic 

3 tablespoons of olive oil

whole grain bread, to taste

1 cup chopped leeks

1 cup chopped carrots

3 cups vegetable broth 

3 cups of water

¾ teaspoon salt

1 cup small pasta

300 g zucchini 

1 can of beans 

3 cups fresh young cabbage 

1 cup frozen peas

½ teaspoon ground pepper

Method of preparation 

Step 1

Preheat oven to 180°C. Fry garlic over medium heat, stirring constantly, until garlic softens, 3-4 minutes. Add bread, mix. Spread mixture evenly on a baking sheet. Bake until toasted, 8-10 minutes.

Step 2

Meanwhile, heat remaining oil in a large saucepan over medium-high heat. Add leeks and carrots, cook, stirring occasionally, until softened, 5-6 minutes. Add broth, water and salt, cover and bring to a boil over high heat.

Add pasta and reduce heat to medium-high; cook uncovered, stirring frequently, for 5 minutes. Add zucchini and cook, stirring occasionally, until pasta is al dente, about 5 minutes. Add beans, cabbage, peas and pepper. 

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Bean and pasta soup

Ingredients

1 tablespoon of olive oil 

1 ½ cups frozen onion, celery and carrot mix

2 cloves of garlic

1 teaspoon Italian seasoning

1 teaspoon salt

¼ teaspoon ground red pepper

¼ tsp ground pepper

1 can diced tomatoes 

2 cups chicken broth 

1 can of cannellini beans 

200 g  whole grain pasta

1 ½ cups frozen spinach

4 tablespoons grated Parmesan cheese

Method of preparation 

Step 1

Put a large pot of water on the stove and bring to a boil.

Step 2

Heat oil in a large saucepan over medium heat. Add the vegetable mixture and cook, stirring, for about 3 minutes. Add garlic, Italian seasoning, salt, red and black pepper. Add tomatoes, broth and beans and bring to a boil. Reduce heat, cover and cook, stirring occasionally, for about 10 minutes.

Step 3

Meanwhile, cook pasta in boiling water for 1 minute less than directed on package. Drain water.

Step 4

Add spinach to soup. And then, before serving, add pasta, sprinkle with Parmesan.

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Spring green soup with chicken 

Ingredients

2 tablespoons of olive oil 

500 g chicken wings

2 medium leeks

1 medium yellow onion

2 stalks of celery

2 cloves of garlic

4 cups chicken broth 

¾ teaspoon salt

¾ tsp ground pepper

1 bunch of asparagus

1 package of young spinach

1 cup fresh parsley leaves

¼ cup grated Parmesan cheese

Method of preparation 

Step 1

Heat oil in a large saucepan over medium-high heat. Add chicken and cook, turning once, until browned and cooked through, about 6 minutes total. Transfer to a plate.

Step 2

Add leeks, onion and celery to saucepan. Reduce heat to medium and cook, stirring occasionally and scraping up browned bits, until very tender, 6-8 minutes. Add garlic and cook for 1 minute. Add broth, salt and pepper; bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook for 5 minutes. Add asparagus and spinach. Cook until asparagus is tender, about 5 minutes more.

Step 3

Cut chicken into small pieces and add to soup. Add parsley and Parmesan. 

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