Halloween Sangria

Greetings all!

Look how cute this drink becomes with the addition of gummy worms – so creative!

Image and recipe from 

https://www.totalwine.com/cocktail-recipes/halloween-sangria

Ingredients:

• 1 bottle red wine (750ml)
• 3 oz. Brandy
• 1 orange, cut into wedges
• 1 lemon, cut into wedges
• 1/4 cup sugar
• 2 cups ginger ale
• 1 dash grenadine
• 1 cup gummy worms 

Instructions:

• Pour wine into a pitcher.
• Add Brandy into the pitcher.
• Squeeze the juices from the lemon and orange into the wine, then place the lemon and orange into the pitcher.
• Add the sugar and stir until it dissolves.
• Chill overnight.
• Add club soda, grenadine and gummy worms before serving.

Bon Appetit! Let me know how you like it!

Easy Tomato and Spinach Pasta

Greetings all!

Do you hate wasting food? Me too, even if it is just a handful of spinach and one tomato! Google to the rescue – and that is how I found the Easy Tomato and Spinach Pasta recipe, which I very much enjoyed! 

Image and recipe from 

https://bakerbynature.com/easy-tomato-and-spinach-pasta/

Ingredients:

• 1 lb penne (or your preferred pasta variety)
• 1/2 cup olive oil
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 pints grape tomatoes (I used a regular tomato)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 cloves garlic, thinly sliced (I skipped)
• 1 cup white wine or chicken broth (I skipped)
• 2 cups fresh spinach
• Parmesan cheese, for serving (optional, I used goat cheese)

My lazy variation:

• Cook pasta according to instructions.
• In a skillet, heat up olive oil.
• Add tomatoes, salt, pepper, and red pepper flakes, cook for 8-10 minutes on low-medium heat.
• Stir in the spinach and cook until slightly wilted, 2-3 minutes.
• Serve with cheese.

Full Instructions:

• Bring a large pot of salted water to a boil over medium-high heat. 
• Add oil to a large, wide pot and bring to a simmer over medium heat. Add in the crushed red pepper flakes, tomatoes, salt, and pepper, and cook until the tomatoes begin to burst and give off their juices, about 9 to 10 minutes. Use a wooden spoon to gently press the tomatoes if they're not bursting on their own. 
• Add in the garlic and cook for 1 minute, or until fragrant. Stir in the wine and bring to a boil, then reduce the heat to a simmer and cook for 5 minutes. Finally, stir in the spinach and cook until slightly wilted. 
• In the meantime, add the penne into the boiling water and cook for 9 to 10 minutes, or until al dente.
• Drain the pasta, reserving a 1/2 cup of the pasta water.
• Toss the pasta immediately into the pot with the sauce and stir well to combine. Add in some of the reserved cooking water, if needed. Taste and add additional salt and pepper, if needed. 
• Remove from heat and divide among serving bowls. Top with cheese and serve at once! 

Bon Appetit! Let me know how you like it! 

Aperol Spritz

Greetings all!                        

I have recently discovered a delicious Italian cocktail that is perfect for hot days. It's bubbly, it's bitter, it's refreshing! And it follows a fun and easy-to-remember formula: 3-2-1!  

Image: https://www.pexels.com/photo/aperol-spring-994891/

Ingredients:

• 3 parts Prosecco
• 2 parts Aperol
• 1 part soda water
• Ice cubes
• Orange slice for garnish 

Instructions:

• Mix all ingredients in a chilled wine glass with ice and stir gently. 
• Garnish with an orange slice.

Variation:

• If you like grapefruit, you might enjoy this non-traditional variation: half Aperol + half Grapefruit Sparling Soda!

Aperol spritz has an interesting history, too! Apparently, the word “spritz” goes all the way back to the 1800s when visitors to the Veneto region of Italy found Italian wines so strong that they lightened them with a splash of water – “spritz” in German. Why German? Because at that time, the Austro-Hungarian Empire controlled some areas of northern Italy.

As with everything in life, things evolved: from water to bubbly soda water, then fortified wines, and finally the liqueurs.

Aperol was born in 1919, after seven years of experimentation by brothers Luigi and Silvio Barbieriand, who named it after the French term for apéritif: "Apéro."

Bon Appetit! Let me know how you like it!

Sources:

• https://www.tastingtable.com/1612982/original-ratio-aperol-spritz/
• https://insanelygoodrecipes.com/aperol-spritz/#wpzoom-premium-recipe-card
• https://www.townandcountrymag.com/leisure/drinks/a28748705/aperol-spritz-drink-recipe-history/

Easy Sautéed Spinach

Greetings all!

If you want to add more spinach to your life (and who doesn't!), here is a wonderful easy recipe! 

Image: Elise Bauer

Ingredients:

• 2 large bunches spinach, about 1 pound
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, sliced (optional)
• Salt to taste
• Butter (optional)

Directions:

• Clean and drain spinach.
• Heat 2 tablespoons olive oil in a large skillet on medium high heat.
• (Optional) Add the garlic and sauté for about 30 seconds, until the garlic just begins to brown.
• Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple of spatulas (or tongs) to lift the spinach and turn it over in the pan, so you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute. I really liked this detailed instruction!
• Remove from heat and drain the excess liquid.
• Sprinkle with salt to taste. 
• (Optional) Top with butter.

Bon Appetit! Let me know how you like it!

Sources:

• https://www.simplyrecipes.com/recipes/spinach/
• https://www.food.com/recipe/garlic-sauteed-spinach-112248 

Bowties and Broccoli

Greetings all!

If you love simple recipes with few ingredients, this bowties and broccoli pasta dish is for you! I was very impressed with how easy and delicious this meal was. 

Image and recipe from 

https://www.budgetbytes.com/bowties-and-broccoli/

Ingredients:

• 12 oz. pasta (any shape!)
• 1 lb. frozen broccoli florets 
• 3 Tbsp butter 
• 3 Tbsp grated Parmesan (or your favorite cheese)
• Salt and pepper to taste 
• Crushed red pepper (optional)

Directions:

• Cook pasta until it’s al dente (7-10 minutes). Add the frozen broccoli florets to the boiling pasta water, turn off the heat, and let sit for 1-2 minutes, or until the broccoli is tender-crisp. Drain the pasta and broccoli in a colander.
• Transfer the pasta and broccoli back to the pot (with the heat off) or to a bowl and add the butter. Toss until the butter has melted and coated everything. Add the Parmesan, salt, freshly cracked pepper, and red pepper flakes, then toss to coat again. Taste and adjust seasoning as needed. Serve immediately.

Bon Appetit! Let me know how you like it!

Pan-Fried Asparagus

Greetings all!

I subscribe to the belief that everything is better with butter. Here is a delicious Italian-style asparagus cooked with butter and garlic.

Image by Dotdash Meredith Food Studios

Ingredients:

• ¼ cup butter
• 2 tablespoons olive oil
• 1 teaspoon coarse salt
• ¼ teaspoon ground black pepper
• 3 cloves garlic, minced
• 1 pound fresh asparagus spears, trimmed

Directions:

• Melt butter in a skillet over medium-high heat.
• Add olive oil, salt, and pepper; cook and stir until garlic is fragrant, about 30 seconds.
• Add asparagus and cook until fork-tender, turning asparagus often to ensure even cooking, about 10 minutes.
• Optional: drizzle some lemon or balsamic glaze, add cheese or some nuts

Bon Appetit! Let me know how you like it!

Source: https://www.allrecipes.com/recipe/18318/pan-fried-asparagus/

London Fog Tea

Greetings all! 

This cute headline recently grabbed my attention - “When It's Too Late in the Day for Coffee, It's London Fog O'Clock.” 

Have you been seeing references to a London Fog tea recently? I have - and so, of course, I visited two of my local coffeehouses in the name of research. 

Image: Brent Hofacker / Getty Images 

One offers a “Misty Step” tea, which sounds mysterious, somewhat cozy, yet a little bit damp. The other had 2 options: pre-made tea from a carton (loaded with sugar) or custom-made. 

I grilled a friendly barista about the second option, and this drink is none other than Earl Grey tea with milk, and if you want to be a bit more fancy, you can add lavender or vanilla syrup. This is it!

1. Steep the tea for 5 minutes
2. Heat up milk and then froth it for 30 seconds
3. Add frothed milk to tea
4. Add syrup, if desired (or sugar, honey, any other sweeter of your choice)
5. Curl up by the fire with a good book

Bon Appetit! Let me know how you like it!

Sources:

• https://www.foodandwine.com/london-fog-tea-latte-8547106
• https://theteacupoflife.com/2020/04/how-to-make-a-london-fog.html

Shakshuka

Greetings all!

Do you have days when you open your full refrigerator and have no idea what to cook? During one of those moments, I recalled an easy, delicious, and very satisfying dish – Shakshuka! – popular in the Middle East and some parts of North Africa. 

Image and recipe idea from 

https://www.themediterraneandish.com/shakshuka-recipe/

You really need just 2 ingredients: a chunky tomato sauce and eggs but, of course, different spices and other veggies will only enhance the dish! 

Ingredients:

• 1 tbsp olive or avocado oil
• Canned or fresh chopped tomatoes 
• Optional veggies: chopped onion, green bell peppers, and minced garlic cloves 
• Salt and ground black pepper
• Optional spices: coriander, cumin, paprika, red pepper flakes, cayenne pepper
• 2 eggs
• Parsley (or mint) for garnish
• Feta cheese for serving (optional)

Instructions:

• Saute tomatoes in oil for 10 min. If using other veggies, add tomatoes last
• Make holes in the sauce with spatula or spoon
• Add eggs and simmer
• Garnish with parsley and feta cheese

Bon Appetit! Let me know how you like it!

Roasted Chickpea Gyros

Greetings all!

Today, I come to you with another wonderful chickpea dish that is filling, tasty, and quick to make! 

Image and recipe from https://www.liveeatlearn.com/roasted-chickpea-gyros/

Ingredients

• 1 15-oz can chickpeas, or if you use dry, 1 ½ cup soaked chickpeas, drained and rinsed
• 1 tbsp olive oil
• ¼ tsp salt
• 1 tsp ground black pepper
• 1 tbsp paprika (optional)
• ½ tsp cayenne pepper (optional)
• ¼ red onion, cut into strips
• 2 lettuce leaves, chopped
• 1 tomato, sliced
• 1 cup tzatziki
• 4 pita flatbreads, or lavash, tortillas, etc.

Instructions

• Preheat oven to 400°F (204°C). Pat chickpeas with paper towel and toss with oil, paprika, black pepper, cayenne pepper, and salt.
• Spread chickpeas onto a greased rimmed baking sheet and roast for about 20 minutes, until lightly browned but not hard.
• Spread some tzatziki onto one side of the pita, then add chickpeas and veggies. Fold in half and enjoy!

Bon Appetit! Let me know how you like it!

A Bloody Good Time Cocktail

Greetings all!

If you would like to make a dark and mysterious cocktail, try this Bloody Good Time cocktail. But this drink comes with a warning, “Vampires may start appearing when you serve this cocktail!” 

Image and recipe from 

https://www.totalwine.com/cocktail-recipes/a-bloody-good-time

Ingredients:

• Ice
• 1 oz. Cherry vodka
• 1 oz. Vodka
• 4 oz. Cranberry juice
• Cherry for garnish (or for a more festive garnish, gummy worms)

Instructions:

• Pour cherry vodka, vodka, and cranberry juice into cocktail shaker with ice.
• Shake well.
• Strain into cocktail glass with ice.
• Garnish with a cherry and/or gummy worms.

Bon Appetit! Let me know how you like it!

Chickpea Egg Salad

Greetings all!

If you are looking for a quick, filling, and delicious lunch, try this chickpea egg salad. I was very pleasantly surprised at how delicious and versatile this simple dish is!  

Image and recipe from

https://www.skinnytaste.com/chickpea-egg-salad/#recipe

Ingredients:

• 2 cans chickpeas
• 6 hard boiled eggs, sliced crosswise
• 2 tablespoons chopped red onion
• 2 tablespoons olive oil plus 2 tablespoons apple cider vinegar (or any other vinegar you have on hand)
• Salt/pepper to taste
• 1 tablespoon chopped fresh cilantro or parsley

Instructions:

• Combine all ingredients and serve!

Variations:

• Add tuna, chicken, or smoked fish
• Add some greens (e.g., romaine lettuce or arugula)
• Make this into a jar salad: chickpea egg salad on the bottom, then cherry tomatoes, and finally greens

Bon Appetit! Let me know how you like it!

Affogato al Caffè: “Drowned in Coffee” Italian Dessert

Greetings all!

What is one of the best things on a hot day? Ice cream or gelato, of course! Pair it with hot espresso - and now you can enjoy Affogato dessert outside of Italy! 

Image from https://www.wallpaperflare.com/clear-glass-on-saucer-affogato-ice-cream-coffee-cafe-beverage-wallpaper-zibjf

Ingredients:

• 1-2 scoops vanilla ice cream
• 2 shots espresso (or really strong coffee), poured on top of ice cream
• Dark chocolate shavings or chocolate chips, to garnish

Variations:

• Add some Amaretto, nuts, or crushed cookies
• Top with whipped cream

Bon Appetit! Let me know how you like it!

Sources:

• https://m.femina.in/food/how-to/celebratesummer-cool-desserts-from-around-the-world-189059.amp
• https://en.wikipedia.org/wiki/Affogato
• https://pinchandswirl.com/easy-affogato-recipe/
• https://www.acouplecooks.com/affogato/

Random: Stir-Fried Pebbles

Greetings all!

I just learned about an interesting new dish! How would you like a portion of stir-fried pebbles? 

Watch it here: https://www.youtube.com/watch?v=I5_IiG7QyN4

Recently, Chinese social media has been featuring suodiu, which translates to “suck and dispose” and consists of – wait for it!! – small river stones, stir-fried with chili oil, garlic sauce, and diced peppers. How about it?

It seems this dish originated in the eastern Chinese province of Hubei and dates back hundreds of years. While stranded in the middle of a river, boatmen cooked stones with other condiments when they ran out of food.

You are supposed to suck on the small rocks to enjoy the rich and spicy flavor of the dish and then dispose of the stones  - or take them home as a souvenir!

I will not be surprised if river stones become available for purchase online.  I wonder if they can be cleaned and reused for a few meals?  I am actually thinking it might be a really good diet tool :)

What do you think? Is this a short-lived fad or a lasting delicacy? Drop me a line!

Sources:

• https://www.youtube.com/watch?v=I5_IiG7QyN4
• https://www.cnn.com/travel/article/suodiu-china-eating-stone-intl-hnk

Summer Garden Pasta

Greetings all!

Here is another delicious summer recipe. I always make some extra of the cherry tomato mix – it goes fantastically on sourdough bread!

Image and recipe from 

https://barefootcontessa.com/recipes/summer-garden-pasta

Ingredients

• 4 pints cherry tomatoes, halved
• Olive oil
• 2 tablespoons minced garlic (6 cloves)
• 18 large basil leaves, julienned, plus extra for serving
• ½ teaspoon crushed red pepper flakes
• Kosher salt
• ½ teaspoon freshly ground black pepper
• 1 pound dried angel hair pasta
• 1½ cups freshly grated Parmesan cheese, plus extra for serving

Instructions

• Combine the cherry tomatoes, ½ cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl.  Cover with plastic wrap, and set aside at room temperature for about 4 hours.
• Bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta.  
• Cook al dente according to the directions on the package (be careful – it only takes 2 to 3 minutes!).  
• Drain the pasta well and add to the bowl with the cherry tomatoes.  
• Add the cheese and some extra fresh basil leaves and toss well.  
• Serve in big bowls with extra cheese on each serving.

Bon Appetit! Let me know how you like it!

Panzanella – Tuscan Tomato and Bread Salad

Greetings all!

Summer is around the corner, and this means tomatoes! If you love tomatoes and bread, try this delicious and easy Tuscan tomato and bread salad.

Image and recipe from 

https://www.olivetomato.com/panzanella-tuscan-tomato-and-bread-salad/ 

Prep Time: 5 minutes / Resting Time: 60 minutes

Ingredients:

• 1 small onion, sliced thinly
• red wine vinegar
• 4 slices stale bread, cubed (bread should be hard and dense, you can also toast it first before soaking)
• 1 large tomato, chopped
• 1 small cucumber, sliced
• 1 tablespoon olive oil plus more for drizzling
• fresh basil, chopped
• salt/pepper to taste 

Instructions

• Soak the sliced onion in a small bowl of water and 1-2 tablespoons vinegar. Set aside.
• In another larger bowl, mix 1 part vinegar and 4 parts water. Soak the bread for a few minutes and then place in colander. Squeeze out the water carefully. Place the bread in large bowl.
• Add the tomato, the onion (remove from water first), cucumber and basil.
• Add 1 tablespoon of olive oil and salt and pepper to taste and mix carefully.
• Cover and refrigerate for at least an hour.
• Drizzle with olive oil right before serving.

For more recipes, visit https://www.olivetomato.com/

Bon Appetit! Let me know how you like it!

Overnight Oats

Greetings all!

Are you a breakfast person? If you are, do you make breakfast every morning? I love a good breakfast but sometimes I just do not have the mental energy to think of what I want to have with my coffee. And sometimes I do not have the time to prepare something delicious from scratch. This is where a butler would come in handy but alas I am still butler-less. If you are in the same boat, try making overnight oats!

Image and recipe idea from

 https://www.traderjoes.com/home/recipes/overnight-yoats

I love this recipe - easy, healthy, delicious, and very efficient! You can make a big batch the night before to carry you through several mornings. Also, if you like variety in your meals, this recipe is super-customizable - just swap the toppings. 

Image and recipe idea from 

https://www.realsimple.com/food-recipes/recipe-collections-favorites/easy-overnight-oats-recipe (NATA VKUSIDEY/GETTY IMAGES) 

Ingredients: 

• Base: Rolled oats + your choice of milk (water works too). 
• Toppings: vanilla extract, bananas, fruits, berries, nuts, seeds, honey, maple syrup, pinch of salt, cacao nibs, raisins, dried fruit, etc. 

Instructions: 

• Mix oats and milk or water (1:1 ratio works well so the oats are barely covered with liquid)
• Add toppings now or before serving (if adding frozen fruit or berries, add them now)
• Refrigerate overnight in an airtight container
• Before serving, add a splash of milk
• Add additional toppings, if desired 
• You can store up to 3 days

Toppings: 

• Fruit or berries (fresh, frozen, dried)
• Granola and raspberries
• Strawberries and almonds
• Cherries and walnuts
• Mango and pineapple
• Chia seeds, honey, and nuts
• Honey and grated apple
• Honey, grated apple and carrot, walnuts, and raisins
• In Ireland, some hotels offer a splash of whiskey in your oatmeal - what a fabulous idea for a lazy weekend in!

Bon Appetit! Let me know how you like it!

Spinach-Banana-Strawberry-Pineapple Smoothie

Greetings all!

If you ever need a quick, healthy, and delicious snack, try this spinach-banana-strawberry-pineapple smoothie! I actually love it as a lunch substitute when I do not have enough time for a proper sit-down meal.

Image and recipe idea from 

https://www.averiecooks.com/strawberry-banana-pineapple-smoothie 

Ingredients: 

• A handful of spinach (optional)
• 1 cup of milk
• 1 banana
• ½-1 cup of strawberries
• ½-1 cup of pineapple chunks

 Instructions and variations:

• You can use fresh or frozen fruits/veggies.
• If using spinach, add it to the blender first, then add milk and blend for a few seconds to make sure spinach is fully submerged! When I added spinach on top after all the other ingredients, it did not want to blend properly so I learned my lesson! Spinach first! Also you do not taste it in the smoothie at all!
• Then add banana, strawberries, and pineapple and blend until the desired consistency.
• You can use other dairy products, pineapple juice instead of pineapples (original recipe), or even water.
• If you add less liquid, you will have a delicious sorbet.
• If you want more of a dessert drink, do banana+milk+1 tablespoon of cacao. You can also add some ice-cream :)

Bon Appetit! Let me know how you like it!

7 Festive Cocktails

Greetings all!

 

And Happy Holidays! I was recently scrolling down the cocktail recipes, and it struck me just how pretty and festive the cocktails are with proper garnishments! Who knew that a candy cane or a sprig of rosemary can magically and instantaneously invoke the winter mood!

The Holiday Cocktail
Whipped cream and edible rose petal garnish
Image: Morton’s the Steakhouse

Upgraded Eggnog
Freshly grated nutmeg
Image: Riverpark

Winter Wonderland
Candy cane hanging on the sugar-rimmed martini glass
Image: Morimoto Asia at Walt Disney World in Orlando, Florida

Grinch on Vacation
Cinnamon dusted scalloped pear slices and cranberries
Image: Natasha Velez

Frostbite
Crushed peppermint candy and rosemary
Image: Casamigos

Cranberry Bramble
Rosemary
Image: Kyle Ford

A Berry White Christmas
Mint, dried pineapple, and powdered sugar
Image: Eric Hobbie of Camden Cocktail Lounge

Source (and more!):
https://www.townandcountrymag.com/leisure/drinks/g1022/holiday-cocktails/

Black Bean and Sweet Potato Salad

Greetings all!

If you are trying to find a new salad, may I recommend this black bean and sweet potato salad? I loved this healthy, delicious, and easy recipe!

Image and recipe from https://www.allrecipes.com/recipe/238162/vegan-black-bean-and-sweet-potato-salad/

Ingredients (4 servings):

• 1 pound sweet potatoes, peeled and cut into 3/4-inch cubes
• 3 tablespoons olive oil, divided
• ½ teaspoon ground cumin (optional)
• ¼ teaspoon red pepper flakes (optional)
• coarse salt and ground black pepper to taste
• 2 tablespoons freshly squeezed lime juice
• 1 (14.5 ounce) can black beans, rinsed and drained
• ½ red onion, finely chopped (optional)
• ½ cup chopped fresh cilantro
• Feta cheese (optional)

Instructions: 

• Preheat oven to 450 degrees F (230 degrees C).
• Spread sweet potatoes onto a rimmed baking sheet. Drizzle 1 tablespoon olive oil over sweet potatoes; season with salt and pepper. If using, sprinkle cumin and red pepper flakes. Toss sweet potatoes until evenly coated.
• Roast on the lower rack of the preheated oven, stirring halfway through, until sweet potatoes are tender, 25 to 35 minutes.
• Whisk remaining 2 tablespoons olive oil and lime juice together in a large bowl; season with salt and pepper.
• Add sweet potatoes, black beans, onion, and cilantro; gently toss to coat.
• I also like adding feta cheese.

Bon Appetit! Let me know how you like it!

Around the World in 20 Soups

Greetings all!

As the weather is slowly turning cooler, do you cook more soups to keep warm? Did you know that soup has a long history around the world, probably going back to prehistoric times when early people started cooking food in water in turtle shells, bamboo, and finally metal pots in Bronze Age?

Here are some delicious soups from around the world!

Banga [Nigeria]

Image: Shutterstock

This soup has fresh catfish, beef and dried seafood, with fruits from the oil palm tree and spices.

Beef pho [Vietnam]

Image: Leisa Tyler/LightRocket/Getty Images

This aromatic rice noodle soup is one of the most recognized Vietnamese dishes and originally was served with slices of raw beef cooked gently in broth.

Borscht [Ukraine]

Image: Shutterstock

This beet soup cooked across Eastern Europe is one of my favorite dishes all year round. You can read my Borscht recipe post HERE.

Bouillabaisse [France]

Image: Shutterstock

In this fisherman’s stew, fresh fish from the sea is cooked with saffron, olive oil, fennel, garlic and tomatoes.

Caldo verde [Portugal]

Image: Shutterstock

This hearty “green broth” soup from Portugal is made with potatoes, chouriço sausage (similar to chorizo but not the same), and collard greens or kale. 

Chorba frik [Algeria, Libya and Tunisia]

Image: Shutterstock

This North African Soup features tomato broth and aromatic spices, with chickpeas and stewed chicken, beef, mutton or lamb.

Chupe de camarones [Peru]

Image: Katherine Frey/The Washington Post/Getty Images

This creamy soup is for shrimp lovers – and it has potatoes, corn, and aji amarillo (a chili pepper).

Gazpacho [Spain]

Image: Shutterstock

This soup is perfect for hot days, with its refreshing combination of tomatoes, cucumbers, garlic and olive oil, and stale breadcrumbs. Did you know that “Arabs brought the dish to the Iberian Peninsula centuries before Spaniards tasted tomatoes, a New World ingredient. The original was a blend of bread, garlic and olive oil, pounded in a mortar and seasoned with vinegar?” You can read my Gazpacho recipe post HERE.

Groundnut soup [West Africa]

Image: Shutterstock

This creamy, rich and salty soup with meat, fish or chicken simmered into a thick peanut stew is popular across West Africa.

Gumbo [United States]

Image: Tom McCorkle/The Washington Post/Getty Images

Gumbo is usually associated with Louisiana and was influenced by West African, Native Choctaw and French cuisines. There are multiple ways to make this soup – with seafood, chicken and sausage, and ground, dried sassafras leaves - and many of them are presented at the World Championship Gumbo Cookoff, which just took place this past weekend in Louisiana!

Harira [Morocco]

Image: Shutterstock

This chickpea stew – with cinnamon, ginger, turmeric and pepper in a savory tomato broth - is also popular in Algeria and can be vegetarian or include lamb.

Kharcho [Georgia]

Image: Shutterstock

This Georgian soup is made with fatty beef and ground walnuts with tkemali (a tart plum sauce) and various spices.

Lanzhou beef noodle soup [China]

Image: Shutterstock

In this traditional soup, hand-shaped noodles are added into a bowl of beef broth, tender beef, radish, chili oil and fresh herbs.

Mohinga [Myanmar]

Image: Shutterstock

Street vendors sell this this soup out of giant vats, where fish and rice noodles are simmered in an aromatic broth with herbs and thickened with toasted rice powder.

Menudo [Mexico]

Image: Shutterstock 

Menudo is a traditional Mexican soup made with tripe, hominy, raw onions, and cilantro in a garlicky broth. This soup is not only popular at weddings and other big occasions, but also is said to cure hangovers!  

Moqueca de camarão [Brazil]

Image: Shutterstock

Another soup for shrimp-lovers! Traditionally, this soup is cooked in a handmade pot made from black clay and the sap of mangrove trees, and then brought to the table in the same authentic vessel. What a lovely tradition!

Soto ayam [Indonesia]

Image: Shutterstock

This chicken noodle soup is made with a lot of spices - fresh turmeric, star anise, cinnamon, lemongrass and lime leaves – and also has an interesting addition of soft-boiled eggs. I love this twist and now add hard- or soft-boiled eggs to many of my vegetarian soups! 

Tom yum goong [Thailand]

Image: Natasha Breen/REDA&CO/Universal Images Group/Getty Images

There are many tom yum soup varieties in Thailand - tom refers to the boiling process, while yam means 'mixed'. Tom yum goong is an aromatic version with prawns and Shiitake mushrooms.

Tonkotsu ramen [Japan]

Image: Shutterstock

Did you know that in Japan, loudly slurping your ramen soup shows respect to your ramen chef? So go ahead and slurp this classic ramen soup - flavored with pork bones, slices of pork belly and noodles! 

Yayla çorbasi [Turkey]

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This creamy yogurt soup with boiled rice or barley and some dried mint is not only delicious but is also considered medicinal, and some Turkish hospitals serve it to recovering patients!

Side note: There are so many interesting and delicious soups in different cultures and countries so I want to add 2 more to my post:  
 
Adas b’ Hamoud [Lebanon]

Image: https://www.bluezones.com/recipe/lebanese-style-lentil-soup-with-swiss-chard-and-lemon-adas-b-hamod/

 
A friend from Lebanon shared a recipe for this Swiss Chard and Lentil Soup with Lemon Juice that looks very tasty. And this healthy soup was also featured on the Blue Zone site! 
 
Sinigang [Phillipines]

Image: Shutterstock

 
This soup was named the Best Soup in the World in 2021 by Taste Atlas. Its sour and savory taste is usually associated with tamarind.

Sources:

• https://www.cnn.com/travel/amp/worlds-best-wellness-soups/index.html
• https://en.wikipedia.org/wiki/Tom_yum
• https://slurpinramenbar.com/
• https://www.rappler.com/life-and-style/food-drinks/sinigang-named-world-best-soup-taste-atlas-2021/
• https://www.bluezones.com/recipe/lebanese-style-lentil-soup-with-swiss-chard-and-lemon-adas-b-hamod/
• https://en.wikipedia.org/wiki/Sinigang

Have you tried any of these soups? Which one is your favorite? Drop me a line!