Vegetable soups

Gazpacho () or gaspacho (), also called Andalusian gazpacho (from Spanish gazpacho andaluz), is a cold soup and drink made of raw, blended vegetables. It originated in the southern regions of the Iberian Peninsula and spread into other areas. Gazpacho is widely eaten in Spain and Portugal, particularly in summer, since it is refreshing and cool.

thumb|Minestrone Minestrone ( , ) or minestrone di verdure is a thick vegetable soup of Italian origin. It typically includes onions, carrots, celery, potatoes, cabbage, tomatoes, often legumes, such as beans, chickpeas or fava beans, and sometimes pasta or rice, and is characterized by the mixture of different vegetables and not very fine pieces (otherwise it is called ). Minestrone is traditionally made without meat, but it has no precise recipe and can be made with many different ingredients.

thick soup usually made out of dried split peas

soup, basicly made of tomato pulp

soup based on meat stock and onions

Rassolnik ( ) is a traditional Russian soup made from pickled cucumbers, pearl barley, and pork or beef kidneys. A vegetarian variant of rassolnik also exists, usually made during Lent. The dish is known to have existed as far back as the 15th century, when it was called kalya. Rassolnik became part of the common Soviet cuisine and today it is also popular in Ukraine (as rozsoljnyk) and Belarus (as rasoljnik). A similar dish is common in Poland, where it is known as zupa ogórkowa (literally 'cucumber soup').

soup

soup made from puréed pumpkin

traditional Polish and Lithuanian soup made from sour, salted cucumbers and potato

Portuguese soup

traditional soup prepared from stinging nettles

soup with vegetables

food

type of soup

vegetable-based delicacy originating from South-South Nigeria, usually eaten with starch

vegetable-based soup dish

Kusksu () is a traditional Maltese soup made primarily from seasonal broad beans, small pasta beads, and fresh ġbejniet. Although similar in shape, the small pasta beads, known locally as kusksu, look like couscous, but this one tends to be lighter and fluffier in texture. In contrast, kusksu, which gives the soup its name, is "miniature pasta" which is thick and ideal for simmering. Once cooked, the short-cut pasta beads give the soup its distinctive creamy and warm texture, making it an ideal dish to serve during cold weather.

soup made from the green seed pods of the okra plant

thumb|A bowl of kesäkeitto Kesäkeitto (; ) is a traditional vegetable soup in Finnish cuisine cooked in milk with butter, potatoes, carrots, peas, cauliflower and possibly other vegetables of the season. During the wars in the 1940s, summer soup was very popular in Finland because the availability of many foods was inconsistent, it was satisfying, and it could be made with ingredients from the garden. For this reason, the Finno-Swedes called it snålsoppa (snål means "stingy").

vegetable soup

Cameroonian eru–based soup

Kenchin jiru (けんちん汁, 巻繊汁 kenchinjiru), also spelled kenchin-jiru, and sometimes referred to simply as kenchin, is a Japanese vegetable soup prepared using root vegetables and tofu. It is a popular dish in Japan and is prepared in various manners using myriad ingredients. It has been stated that the dish originated several centuries ago from Kenchō-ji, a temple, and it has also been suggested that the dish has its roots in shippoku cuisine.

soup native to the Efik people in Nigeria

soup

type of vegetable soup

soup prepared with broccoli, stock, and milk or cream

thumb| as eaten in Scandinavia (Norway, Sweden, Finland, Denmark). thumb|180px|Icelandic . (; ; ) is a clear meat and root vegetable soup eaten in Sweden and Finland. The meat, and the bones supplying the broth, is beef (frequently chuck), or sometimes pork, reindeer or moose. Vegetables commonly used include carrot, potato, celeriac, parsnip, turnip and rutabaga. Green peas and white cabbage is also common. Leek, peppercorns and bay leaves are often added for seasoning. Meat and vegetables are cut to roughly die-sized bits and boiled soft. An Icelandic variety, called , typically has lamb wi

Efik soup

thumb|Česnečka at a restaurant in Hrádek nad Nisou, Czech Republic

popular Nigerian soup popularly eaten with Nigerian stew such as buka stew or gbegiri

Chinese soup of corn and crab meat

Nigerian soup

soup made with lettuce

Gising-gising, also known as ginataang sigarilyas, is a spicy Filipino vegetable stew or soup. It originates from the provinces of Nueva Ecija and Pampanga province. The dish is traditionally made with chopped winged beans (sigarillas or sigarilyas), coconut milk, labuyo chilis, garlic, onions, and shrimp paste (bagoong alamang). The name literally means "wake up, wake up". Gising-gising can be eaten on its own, served over rice, or used as a side dish for grilled meat dishes. Gising‑gising is part of the broader category of Filipino dishes known as ginataan, which are cooked with coconut milk