Soup

Spain

<p>First things first: despite its name, sopa de gato (lit. cat soup) is not made with cats. It's a thick Spanish soup originating from the city of C&aacute;diz. The soup is made with just a few basic ingredients &ndash; garlic, oil, salt, and stale bread. Cloves of garlic are fried in plenty of oil, then combined with water and salt. The concoction is poured over stale bread, and it is then shortly baked in the oven until the bread develops a golden hue. Cat soup is traditionally prepared and consumed in winter, and it is always served hot. Originally, it was invented out of necessity because C&aacute;diz was looted and raided by pirates in the 16th century.</p>

Sopa de gato

<p>Sopa de habas is a traditional dish prepared with dried fava beans as the key ingredient. Apart from the fava beans, the soup features onions, tomatoes, cilantro, and jalape&ntilde;os, but some people also like to add nopales as well. The soup is usually chunky, but it can also be pur&eacute;ed for a smoother consistency. It is especially popular during Lent and on colder days of the year.</p>

Sopa de habas

Mexico

<p>Sopa de hongos y poblano is a traditional soup originating from Puebla. The soup is usually made with a combination of onions, garlic, mushrooms, poblano chili peppers (roasted and diced), oil, corn, tomatoes, chipotle chili peppers, epazote, chicken stock, salt, pepper, and zucchini flowers. The ingredients are simmered in chicken stock until everything is tender, and the soup is then seasoned with salt and pepper, garnished with shredded zucchini flowers, and served while still hot.</p>

Sopa de hongos y poblano

<p>A traditional dish from Mexico's Yucatan Peninsula, sopa de lima is a spicy, flavorful chicken and tomato soup, contrary to its name that would make one think limes are the main ingredient in the dish. However, the soup<em> is</em> flavored with unique, bittersweet Yucatan limes and spicy habanero peppers. Since native Yucatan limes are scattered throughout the peninsula, it is no wonder that they are incorporated in numerous recipes of Yucatecan cuisine. A hearty, healthy soup from a warm climate, sopa de lima is also great as a winter comfort food. Although the origins of this soup are still a mystery, some food historians claim that it was most likely derived from an ancient Mayan dish.</p>

Sopa de lima

Portugal

<p>Sopa de lingueir&atilde;o is a traditional soup made with razor clams (lingueir&atilde;o). It features a flavorful broth typically prepared with ingredients like onions, garlic, tomatoes, and olive oil. The razor clams are added to the broth along with pasta (potatoes or rice are also used), and the soup is often garnished with fresh herbs like coriander or parsley and seasoned with pepper and salt. This dish is served with toasted bread and is popular in coastal regions of Portugal, particularly in the Algarve, and is appreciated for its fresh, briny flavors.</p>

Sopa de lingueirão

Bolivia

<p>Sopa de mani is a Bolivian peanut soup made with beef, beef bones, potatoes, and peas as the main ingredients. Beef is sometimes substituted with chicken since it pairs nicely with peanuts, but the soup can also be modified so that it is meatless. The distinctive thickness and creaminess of the soup come from the pureed peanuts and potatoes. This dish is a staple on the lunch menus of restaurants throughout Bolivia where you will get it served with a few potato fries on top and a sprinkle of cilantro or parsley.</p>

Sopa de mani

<p>Sopa de milpa is a traditional vegetable soup originating from Mexico City and Tlaxcala. The soup is usually made with a combination of onions, garlic, zucchini, mushrooms, epazote, chicken stock, salt, pepper, and corn oil. The corn oil is heated in a saucepan, and the onions, garlic, corn, and mushrooms are first lightly saut&eacute;ed before the stock is added along with epazote and zucchini. The soup is seasoned with salt and pepper, and it's simmered until everything is tender. Sopa de milpa is then served while still hot, often with warm corn tortillas on the side.</p>

Sopa de milpa

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<p>Sopa de pan Chiapaneca is a traditional bread soup that originates from the state of Chiapas in southern Mexico. It is a hearty and comforting soup made with simple ingredients, primarily stale bread and flavorful broth. The main components of sopa de pan Chiapaneca include bread, usually bolillo or French bread, chicken or vegetable broth, tomatoes, onions, garlic, and herbs such as epazote or cilantro. Additional ingredients may include chilies, vegetables like carrots or zucchini, and cheese. The preparation starts with first toasting or frying the bread until golden and crispy. Meanwhile, the broth is prepared by simmering chicken or vegetable stock with tomatoes, onions, garlic, and herbs. The toasted bread is then added to the broth and left to soak, allowing it to absorb the flavors of the broth and become soft and tender. The soup is typically served hot and garnished with fresh herbs, such as cilantro and crumbled cheese. It is a popular dish in Chiapas, especially during the colder months, as it provides nourishment and warmth. </p>
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Sopa de Pan Chiapaneca

<p>Sopa de patac&oacute;n is a Colombian soup made with smashed fried green plantains as the star ingredient. Apart from the plantains, the soup contains beef broth, oil, onions, bell peppers, scallions, garlic, cumin, and achiote. Before serving, this comforting soup is usually garnished with chopped cilantro. It is recommended to serve it with white rice and diced avocado on the side.</p>

Sopa de patacón

<p>Crema de pejibaye is a flavorful Costa Rican soup consisting of chicken stock, oil, milk or cream, chopped onions, garlic, sweet peppers, and pejibaye palm fruit, which is almost exclusively consumed in Costa Rica. The soup has a flavor reminiscent of chestnut pur&eacute;e and Japanese pumpkins. Pejibayes are also traditionally served cold with mayonnaise and consumed as a snack.</p>

Sopa de pejibaye

<p>Sopa de picadillo is a traditional dish originating from Andalusia. The dish consists of a clear broth with ham and chopped hard-boiled eggs. It's made with a combination of beef or chicken stock, chopped jam&oacute;n serrano, chopped hard-boiled eggs, and crushed vermicelli. The stock is brought to a boil, and then the vermicelli are added for a few minutes, followed by salt and jam&oacute;n serrano. The broth is ladled into bowls, while the chopped eggs are passed so everyone can sprinkle some of them on top of the broth. There's also an interesting variation on the dish where it's prepared with the addition of sherry, imparting an intriguing flavor to sopa de picadillo. This dish is said to be the cure for all ills, so it's often consumed during winter.</p>

Sopa de picadillo

<p>Sopa de platano is a flavorful soup that is popular throughout Latin America, especially in Cuba, Puerto Rico, and Colombia. It usually consists of grated plantains and a broth, while numerous variations also include additional flavorings such as lemon juice, annatto oil, cumin, paprika, and sofrito. In Puerto rico, the soup is traditionally served with bread and avocado slices, while chopped parsley is used as a garnish.</p>

Sopa de platano

<p>Sopa de pollo y fideos is a classic Puerto Rican chicken soup with noodles, a comforting dish that is best consumed on chilly or rainy days. It is made with chicken pieces, chicken stock, sofrito, olive oil, onions, carrots, celery, potatoes, noodles, and various spices. The noodles are added near the end of cooking because they only need a short amount of cooking time to become tender and fully cooked. It is believed that this soup tastes the best when reheated the next day.</p>

Sopa de pollo y fideos

<p>Sopa de quinoa is a traditional quinoa soup originating from Peru. Although there are many variations and recipes, the soup is usually made with a combination of quinoa, carrots, celery, leeks, garlic, cabbage, vegetable or chicken stock, onions, cumin, salt, and pepper. The quinoa is boiled in vegetable or chicken stock, and the vegetables, garlic, and seasonings are then added to the pot, and the soup is simmered until everything is soft. Once done, sopa de quinoa is served piping hot, and it&rsquo;s often garnished with chopped coriander before serving. If desired, oregano, lime juice, and hot peppers can be added to the soup in order to elevate the flavors.</p>

Sopa de quinua

<p>Sopa de salchichon is a traditional salami soup originating from Puerto Rico. The soup is made with a combination of salchichon, potatoes, broken spaghetti, onions, garlic, sofrito, tomato sauce, olive oil, sazon spice blend, corn, olives, and coriander. The salchichon salami is saut&eacute;ed in oil, and the base sauce is made with sofrito, garlic, onions, coriander, tomato sauce, and spices. Water and potatoes are added to the pot and cooked until tender. The noodles are added near the end of cooking, and the soup is then seasoned to taste before serving. Sopa de salchichon is especially popular during winter and colder months of the year.</p>

Sopa de salchichon

<p>Like in numerous other countries in the world, the creamy and nourishing tomato soup is also found in traditional Portuguese cuisine, where it is known as sopa de tomate. The soup consists of tomatoes, onions, and garlic. The ingredients are slowly saut&eacute;ed in olive oil, braised in water, and occasionally pur&eacute;ed and thickened with flour. The Portuguese usually serve it with poached eggs, toasted croutons, or crusty buttered bread.</p>

Sopa de tomate

<p>At first glance, it might seem like a regular tomato soup, but sopa de tomate Alentejana is made with a few unique, unlikely ingredients making for an extremely flavorful and rich soup. Apart from tomatoes, garlic, and onions, this dish features eggs, with optional potatoes and green pepper. Just before the soup is ready to be served, a few eggs are cracked into the pot until they become fluffy and poached. Sometimes, the eggs might get stirred, creating cooked egg strings in the process. It is recommended to serve this unique tomato soup with a few slices of crusty artisan bread on the side.</p>

Sopa de tomate alentejana

<p>It is said that among numerous ways to enjoy tortillas, one of the best is in this aromatic broth, known as sopa de tortilla. Although little is known about its origins, tortilla soup is a specialty of Mexico City, where this golden chicken broth is enriched with onions, tomatoes, chipotle chiles, epazote, and fried pieces of tortillas. Thick, nourishing, and rich, the combination of those ingredients is elevated by the contrasts in flavors and textures that best characterize typical Mexican comfort food. It is recommended to garnish the soup with avocado slices or grated cheese, and serve it as a starter or as a meal in itself.</p>

Sopa de tortilla

<p>Sopa Juliana is a hearty Portuguese vegetable soup made with a combination of cabbage, carrots, turnips, onions, potatoes, peas, and spices such as bay leaves, garlic, and parsley. There are many recipes, so the soup can be additionally enriched with rice, red pepper flakes, and tomatoes. Once cooked, sopa Juliana should be quite thick, and it is believed to be a perfect winter soup that keeps the cold at bay.</p>

Sopa Juliana

<p>Sopa negra is a traditional soup with variations throughout Latin America. It's made with a combination of black beans, onions, bell peppers, hot peppers, cilantro, garlic, and chicken broth. The soup is cooked until the beans become tender, and it's then garnished with chopped hard-boiled eggs and a dollop of sour cream or avocado slices. The eggs are cooked in the soup and then removed and peeled before being used as garnishes. This hearty bean soup is usually served with warm corn tortillas on the side and white rice that's mixed into the soup.</p>