Soup Through the Ages (The History Of Soup)

Soup is said to be as old as the history of cooking. The earliest soup dates back to 20,000 BC in Xianrendong Cave China where the ancient pottery showed signs of scorch marks which suggests that the pot must have been making hot soup.

It is thought that ancient soup makers simply dug a hole in the ground, lined it with animal skin, and used it to boil water using hot stones. This practice dates back to the Neanderthals who used to boil bones and render fats that would prevent protein poisoning. This cooking method resulted in a drinkable broth.

Why was Soup Cooked?

Cooking was the best thing that ever happened to the early man after the discovery of fire. The advancements in pottery allowed man to boil meat, grains, roots, and vegetables, instead of eating them using the roasting method.

Submerging the food in water held more importance. It allowed the food to cook faster and thoroughly. It also provided for better flavours in the soup since the food would release its juices and make the soup tastier. Starches made the soup thicker allowing the meal to be more satiating.

Cooking also opened possibilities of including ingredients that would otherwise be inconsumable owing to the bitterness or possibility of poisoning.

Soup in the Early Ages- 10th- 13th Century

In the early middle ages, soup continued to play an integral role in society.

When food was scarce, soup was made by dumping all sorts of ingredients in the pot and boiling the contents. The soup was filling and cheap, making it a convenient food item for both the rich and the poor. Since it was made from simple ingredients, it was easy to digest by both the sick and healthy.

Earliest Version of Soup

After the invention of waterproof containers, soup became much easier to make. It was not anything more than a watery gruel. It involved cereals that would be roasted and ground to form a paste. The paste would be boiled with additional water which was known as pottage, broth or porridge.

In other cultures, more vegetables and starchy foods like legumes, peas, beans, or pasta-like products would be added to the pot. This made the soup more filling and hospitable. You can still find this kind of soups in different cultures around the world.

Soups also progressed to involve meat and fish. The quality of the soup also improved with the advancement in agricultural practices, availability of durable cooking containers, quality of vegetables, and availability of seasoning herbs.

Fruits (fresh or dried) were also adapted in soups as they were seen to improve the flavour of the soup.

During these times, soup was primarily left to the poor partly because of fuel. Roasting was for the noble during the Renaissance as the classes were hugely divided. But because of the careful preparation of soup, it was not going anywhere as many of the old recipes have been passed on through generations to our dinner tables today.

After a few decades, soup evolved as the cookery became more diversified and artistic. This is as cooks realized that soup would become more extravagant. It was now prepared artfully and seasoned with a nice touch like we continue to see it today.

What Dictated the Contents of the Soup?

The middle ages was a period of discovery since more ingredients were added to the pot while others were removed to gain different flavours of the soup. Changing of the various ingredients depended on the importance of that particular food item. If a specific ingredient dictated the flavour of the soup, it would not be substituted or left out as it would alter the overall flavour of that soup.

Seasons also dictated what was in the soup. Meats, for example, would be dried, roasted, salted, smoked, and preserved for the winter. But it would be monotonous to eat soup with one main ingredient day after day. That’s why in summer, all that would change with the coming of cultivated grains and vegetables, wild plants in wide varieties, and fruits of all kinds were harvested in the summer.

Soup and the Evolution of Restaurants

The modern restaurant is based on soup. In the 16th century, the French began using the word restaurant to refer to the soup that was sold by vendors in the streets. This soup was advertised as “restoratif” meaning to restore. It was a typical dish sold to help restore energy or heal fatigue.

A Parisian Entrepreneur known as Boulanger invested in a shop that used to serve soup, restoratifs, and eggs. As such, the word restaurant became attached to a place where you could go to buy and eat ready food.

The first luxury restaurant was also opened in France in 1786. It paved the way for Gastronomic cooking styles. This went ahead to define soup from its region. Clear soups were referred to as consommes or bouillons while thick soups were classified as purees, veloutès, and bisques.

Bisques, in particular, were mainly made from shellfish or other seafood.

Soup in the 18th -19th Century

Every culture had its version of soup. From the French Onion to the Russian Borscht, Spanish Gazpacho, New England Chowder, Chinese Won Ton, Campbell’s tomato, Japanese miso, and Italian Minestrone, every soup had its unique flavour regarding its place of origin.

These soups reflected the pride of a specific region while some represented national heritage. They also speak about the foods available in a particular region, and that every nation has a soup they can call their own.

In the same period, specifically 1897, a chemist, Dr. John T. Dorrance invented Campbell’s Condensed soup when working at the same company. This discovery led to what we now call canned soup that is ready-to-eat. The volume of the soup is simply doubled by adding a can full of water or milk. This kind of soup comes at a lower price. It does not require any more cooking other than heating it in a pan.

Canned soup also makes an excellent base for most soups as you can recook it with additional ingredients like meat and vegetables.

Soup in the 20th Century

The invention of canned soup made it more portable. It was referred to as pocket soup which was popular with travelers. These soups also fed soldiers and cowboys while out in combat territory where transporting food was nearly impossible.

Dried Soup

With the technological advancements of the 20th century, soup with an array of variations was invented. Bouillon cubes were the first dried soups. They did not require any refrigeration but the soup resulted in a viscous liquid.

In 1958, Japan’s Nissin Foods developed dried ramen noodle soup. They used a nest of dried noodles and dried soup stock. These ingredients come together nicely where you just add boiling water and becomes standard delectable soup.

Dried noodle soups also include ramen which is marketed as convenient instant meals which also require hot soup.

In Europe, dried soups are in a variety including chicken base, vegetables, pasta, potato, and cheese flavours.

By the 1990s the canned soup industry had ballooned to include soups that did not need any more cooking or adding water as they came in non-condensed versions.

The invention of microwaves and microwaveable bowls has made soup eating convenient more so in workplaces.

As consumers complain about the added salt and lack of fibre, manufacturers are now making reduced-salt versions and high fibre soups to meet dietary restrictions.

Some of the most popular soups are Campbell’s Tomato Soup, Cream of Mushroom, and Campbell’s Chicken Noodle Soup introduced in 1934.

Restorative Power of Soup

Soup is considered the ideal comfort food for common ailments. Chicken soup is popular for the common cold. It has been used during cold weather since the 13th century. The hot steam from chicken soup is believed to help clear sinuses, while the soup itself keeps you hydrated. Broth soups, on the other hand, are taken for upset tummies.


Here’s a short table on different types of soup and their Origin

Soup Origin Main Ingredients
Bouillabaisse France Fish, clams, and lobster
Brown Windsor Soup England Beef or lamb steak, bouquet garni, parsnips, carrots, leeks, and Madeira wine
Corn Chowder United States Corn, potatoes, bacon, and all-purpose flour, white cheddar, and heavy cream
French Onion Soup France Onion and beef broth topped with gruyere cheese and croutons
Cullen Skink Scotland Smoked haddock, onions, potatoes, and cream
Ezogelin Soup Turkey Red lentils, onion, bulgur, garlic, onion, salt, black and white pepper, and peppermint
Vichyssoise United States Creamy leek and potato soup served with chives
Tortilla Soup Mexico Fried corn tortilla pieces cooked in a broth of tomato
Tomato Bisque France Tomato soup and heavy cream
Seafood Chowder Ireland Mussels, salmon, scallops, and shrimp, cooked in a cream base



The soup industry has thrived from humble beginnings to become a billion-pound industry. All the way from being a bone broth in the Neanderthal age to the finest restaurant, homemade soups, and canned soups that grace modern cuisine.

Soup is probably the best warming food on the planet. Now you know how it was created.









The Most Popular Soups of All Time

The culinary evolution goes way back to the invention of fire to roasting, and cooking after the invention of pottery and waterproof containers. True to that, soup making is the top achievement for the best comfort food in cold weather. It warms you, soothes your body, relaxes your mind, and even lifts your expectations before the main meal.

These most popular soups have been unshakable from the middle ages to now grace modern dining. You will find famous homemade soups alongside traditional favourites that come in excellent combinations.

Tortilla Soup

This soup is a classic in Mexico City. It has an intriguing taste that has made it a favourite around the world, particularly in California. This soup is flavour-filled using roasted corn. Vibrant colours and tantalising aromas accompany it.

In Mexico, you’ll find it simplified into tortilla pieces cooked in chicken broth alongside tomatoes, garlic, onion, and chilli. The tortilla pieces are fried to create a wonderfully satisfying soup.

In other places, this soup has had variations by using a tomato base that is thickened by the tortilla strips. You’ll also find this soup prepared with beans alongside the crunchy tortilla pieces.

This soup is thought to be as old the 19th century as its popularity allowed it to make a name wherever it was cooked.


In the Mediterranean, Bouillabaisse is the most famous soup. It is a complex fish soup with an origin from the French Coastline in the Port City of Marseille. This soup was introduced by the Marseille fishermen who made a stew using bony rockfish that they could not sell to the market or restaurants.

Bouillabaisse is a soup based on fish and seafood. The fish are mostly from rocky cliffs or the Calanques of the Marseille Coast. The basic Bouillabaisse soup uses scorpionfish which gave it its characteristic red colour. But orange fish is not readily available that’s why you will find other fish like John Dory, Red Mullet, Weever fish, and Moray Fish being used.

Other ingredients for this soup include potatoes, saffron, fennel, onions, a dash of pastis, carrots, peas, and tomatoes. This soup is usually served in two courses. The first is the soup where the fish is boiled in, followed by the stew which includes the fish, potatoes, and peas topped with garlic croutons.

You can also find chefs serving this soup with a long slice of focaccia bread or a toasted bread.


This is a thick vegetable soup of Italian Origin. Rice or pasta are included in the recipe to make it a more satiating dish. This soup is now a popular pick in North America thanks to its numerous health effects. It uses high-nutrient vegetables like celery, carrots, beans, onions, and pasta. This soup can double up as your lunch, and when you add meat products, it can be eaten with toasted bread to make a full meal.

The variations of this soup continue to appear as you are free to include any vegetables as long as you include a type of pasta and call it minestrone.

New England Clam Chowder

We have sung praises about this soup time and time again. It exposes us to New England culture, and if you are just visiting, you will leave with much more to experience besides the rich history. In Autumn, this soup is the most common, and it is associated with the colours of the season.

New England Clam Chowder is a cream or tomato-based soup. Its popularity goes beyond the boundaries of New England to be enjoyed in beautiful varieties like the Manhattan Chowder, Long Island Chowder, and Rhode Island’s Clam Chowder.

The main ingredients are clams, onions, potatoes, and some form of pork. New England style uses heavy cream and milk for the base alongside potatoes, onions, and salt pork. The milk and heavy cream give it its distinct white colour.

Manhattan style is recognised by its red colour as it uses tomatoes and tomato paste. It also includes a variety of vegetables including celery, carrots, garlic, and onions, to improve the flavour.


This is perhaps the best known Spanish dish. It has influences from Greece, Rome, and even Arab culture. It is a vegetable or fruit-based soup usually served cold because of the scorching weather in Andalusia its place of origin.

This soup is the perfect summer food since it is not only refreshing but also very nutritious. You can serve it in a Spanish themed dinner using its most popular version ingredients. These are tomatoes, garlic, bread olive oil, and vinegar. Variations of this soup include course bread, garlic, grapes, almonds, and olive oil.

A sophisticated version of Gazpacho has lots of additional ingredients like green peppers, jalapeno, cucumber, red onion, lime juice, garlic, balsamic vinegar, and Worcestershire sauce.


This is a time-honoured soup with its origin in Ukraine. The soup consists of fresh beetroots, potatoes, onions, carrots, beef shank, dill, cabbage, and sour cream. This soup is usually served hot but it can also be eaten cold. Most people prefer it hot. It has a unique red colour that comes from the use of beetroots. The vegetables are rich in vitamin C as they are chosen from fresh ingredients to satisfy a nutrient-rich dish.

Borscht is popularly served with hearty sides like pumpernickel toast with a butter spread. It can also be served with flavourful sandwiches or colourful salads. The soup can even be paired with steaming hot potatoes.

Tom Yum

This is a hot and sour soup from Thailand. This soup is not only loved in Thailand, but it is also served in many fine restaurants around the globe. This soup is cooked using shrimp and its own broth. It introduces a variety of flavours textures and ingredients that are unlike any other seafood.

The traditional Tom Yum is a sweet infusion of lemongrass, kaffir lime leaves, and galangal boiled with shrimp and fresh Thai chillies. This combination creates a soothing soup that will light up your taste buds.

Apart from the shrimp broth version, there’s also the creamy version which uses milk as the base. But the final result has the unique Tom Yum taste achieved from kaffir lime juice, galangal, and lemongrass.

French Onion Soup

This soup originates from Paris France. Onions are caramelised to make a heart-warming soup of onions and beef stock. It also includes grilled and grated Comte Cheese and toasted bread. These ingredients are then broiled to perfection making it a French treasure. This soup was first cooked over 8000 years ago and is attributed to King Louis XV who on coming back from the war made a meal from onions, butter and Champagne.

This soup has been deemed as a hangover cure. It was mostly eaten by people leaving nightclubs to cure their hangover. Today, this soup remains an appetiser as it combines a rich taste of caramelised onions and the salty beef broth that balances out other foods. It can be served with tuna dishes, rich steaks and other meat courses.

Pho Soup

This is a Vietnamese noodle soup. More people are eating this soup owing to its heavy aroma and rich taste. The soup is thought to have first appeared in Northern Vietnam at the turn of the 20th century. The classic Pho soup is a fusion of rice noodles that are topped with slices of raw beef cooked by adding spiced beef broth. The soup is topped with cilantro, fresh herbs, and cilantro. It can also be served with hot chillies and crunchy bean sprouts.

This food is loved as a breakfast dish. It can also serve as a good pick for late night dining.


This soup is traditional cuisine for the Greeks. It has the vegetarian aspect to it as it involves the use of beans, celery, and carrots as the main ingredients. This soup is healthy and an excellent pick for winter evenings. It is rich in fibre thus a nice way of staying full for longer.

In Greece, the soup was considered an ingenious way of stretching a meal so that it can feed the whole family. Today, the soup is one of the cornerstones of the Mediterranean diet thanks to its low calories and high-nutrient content.

The original Fasolada is prepared using white beans which have soaked overnight. This is because the soup has to be cooked for long for the flavours to develop. We discourage using canned beans since the soup will cook fast which will not give it enough time to build the Fasolada texture and taste. The soup is served with Greek Feta Cheese, Kalamata Olives, and a crusty piece of bread.


As the frigid weather sets in, everyone has their favourite comfort. Soup is the most beloved during such times as it warms you from the inside out. Although these soups are from around the world, we have found a way of including their recipes to today’s dining. They are famous not only because of their health benefits but also because they have lots of variations where you can tweak the recipe to suit your style.

Let these soups warm you up.




Staple Ingredients you will need to Start Making Soup

For hassle-free healthy soups, you will need to be prepared with a properly stocked kitchen. This means you will need to have some handy ingredients that will make soup on a whim.

It will save you some precious time on those busy nights when you don’t want to go looking for a specific ingredient halfway through a recipe.

In these ingredients, we are also going to talk about pots which will also help to upgrade your soup-making technique.

Soup Pots

Remember that cooking soup is much more efficient with the right equipment. Here, we are talking about a stockpot which is one of those kitchen utensils that you can’t go without when making soup. A stockpot is typically larger than the usual cooking pot. Since soup is mostly broth or water, you will want a stockpot that can hold as much as 10quart when making soup for a large family.

A heavy saucepan can also do the job provided it has a construction of iron or enamel which allows slow cooking.

When you want to come home to the aroma of ready soup, a crock pot is an ideal choice since it allows slow cooking. On the other hand, if you don’t want to wait all day, a soup maker will also give you flavourful soup in just a couple of minutes.

When you need to boil stuff like beans and lentils, we advocate going for a pressure cooker.

Soup Base

This is the stock or broth that gives your soup a particular flavor. Most of us go for the shop-bought stock which may carry lots of added salt and preservatives. Making your stock from scratch is far more satisfying as it will have customized flavour and you will know the exact ingredients in the stock.

The most common bases are from chicken, beef, or fish stock. Other people prefer broth which comes from boiled meat instead of bones. After you choose your stock, next, you’ll need to pick the vegetables and meat.


  • Protein dense vegetables

These include green beans, green peas, mushroom, broccoli, lentils, beans, and tofu. They are great if you want an entirely vegetarian soup. These ingredients will provide the proteins needed for any diet so that your soup will be more filling.

  • Sweet and Bitter Vegetables

A mixture of the two types of vegetables is essential for excellent health. They also add color to your soup so that it won’t be too plain. These vegetables include collards, spinach, kale, dandelion, chard, green peppers, and turnip. These greens have a strong flavour, but they come with the benefits of being nutrient heavy. They pack vitamins, folate, and fibre which makes your soup filling so that it can stay longer in your stomach.

  • Pungent Vegetables

These are the spicy type which have an enormous impact on the flavour. They include; onions, garlic, celery, ginger, shallot, and leek.

  • Long-cooking Vegetables

These are sweet veggies like carrots, potatoes, sweet potatoes, butternut squash, turnip, parsnip, and winter squash. These vegetables can also be combined with pears and sweet apples and tart for even more colour.

  • Aromatic Herbs

Excellent seasoning is what will draw your kids to the kitchen. Not many people enjoy the taste of butternut squash combined with sweet potatoes and spinach. It is not that tasty for picky eaters, but if you throw in some herbs, they accentuate the flavours to make the soup a real delicacy.

The essential herbs are parsley, oregano, thyme, basil, sage, cumin, rosemary, and tarragon.

Creams soups, for example, will benefit from thyme or parsley while beef soups taste well with thyme or rosemary. Chicken soups go well with thyme, parsley, celery seed, sage, and marjoram. If you want to prepare a tomato-based soup, you will like it more with oregano, fennel, or basil.

For chilli recipes, you will want to have some chilli powder and cumin


As usual, you will still require to season with some salt. You can go with the usual sea salt, or opt for soy sauce, Coconut Aminos, or Miso.


Most people like to use meat in their soup as it is denser and filling. It also makes the soup more flavourful. You will want your meat sauce to match your stock. If you are making chicken soup, ensure that you use chicken stock and so on for meat and fish.

Quality Oil

The quality of your oil will dictate the overall taste of your soup. That’s why we recommend high-quality oil like extra-virgin olive oil, coconut oil, roasted walnut, or toasted sesame. These oils contain good fats which lower the risk of heart disease. They are also packed with powerful antioxidants so your soup will be not only tasty, but also healthy.

Toppings and Garnishes

These are the last part of preparing your soup. They are indeed essential as they turn any plain soup into a masterpiece. They also make your soup more appealing so that you can get everyone indulging. Remember that we start eating with our eyes.

  • Oil-infused herbs

Mushroom, sage, basil, parsley, cilantro, chipotle, and Tuscan garlic are some of those herbs that improve the taste and beauty of your soup when flash fried with oil.

  • Cream

Sour cream is the most common and the easiest to make. You can also use mayonnaise, wasabi, or yoghurt.

  • Condiment Toppings

Here we are talking about such toppings as fried sage, minced fresh parsley, toasted walnuts, shredded parmesan cheese, salsa, tortilla chips, green onions, sesame seeds, etc.

If you have most of these ingredients, you can start making soup right away.

Here are two of our most straightforward recipes using some of the ingredients on this list.

Chicken and Vegetable Soup

This is the ultimate comfort food on a cold winter day or when you are under the weather. This soup makes a whole lot of difference between the shop-bought soup and this homemade kitchen soup. It is even healthier since it has more meat than canned soup.

Our recipe will yield six servings of warm, high-nutrient soup.

You will need:

full chicken, chopped

1 head broccoli

1 cup potatoes, diced

1 cup celery, chopped

¼ cup carrots, diced

2 large onions, chopped

1 green pepper, chopped

½ tsp. pepper

2 chicken bouillon cubes

½ tsp thyme

½ cup light cream

6 cups chicken broth

2 tbsp. extra virgin olive oil

2 cloves garlic, minced


  • Use a stockpot to heat the olive oil over medium heat, and add the chicken
  • Sauté the chicken for 3 minutes
  • Add the onions and garlic and stir for 2-3 minutes until the onions and garlic become translucent
  • Add the green peppers and celery and continue stirring for around 3 minutes.
  • Next, add the chicken broth, thyme, pepper, bouillon cubes; stir, and bring to a boil
  • Add the potatoes and carrots
  • Continue cooking for another 20 minutes
  • When the potatoes are well-cooked, reduce the heat and add the broccoli
  • Cover and cook for 2 minutes
  • Remove the pot and stir in the cream
  • You can top this soup with crunchy bread

Spicy Bean Soup

This soup is also packed with lots of veggies and nutrients. It uses basic ingredients that are simple and spicy to get you warm in cold weather. The cooking time for this soup is about half an hour.

You will need;

  • 2 onions, chopped
  • 1 tbs. ground cumin
  • 2 carrots, chopped
  • 3 tbs. extra virgin olive oil
  • 5 garlic cloves, minced
  • ½ cup chilli powder
  • 1 can tomato paste
  • 1 can tomato juice
  • 2 crookneck squash cut into thick rounds
  • 1 cup dried green lentils
  • Salt to taste
  • 1 tsp. ground coriander
  • 1 red pepper, diced
  • 2 celery stalks
  • 1 head, broccoli
  • 2 cans cannellini, beans rinsed and drained
  • 2 cans garbanzo beans, rinsed and drained
  • 2 zucchini sliced into cubes
  • ½ cup freshly grated parmesan cheese
  • ¼ cup fresh basil leaves
  • 8 cups vegetable stock


  • Use a large stockpot to heat the olive oil.
  • Add the onions, garlic, celery, and bell peppers
  • Stir the ingredients and sauté for 10-15 minutes
  • When the garlic and onions become soft, add in the cumin, chilli powder, coriander, oregano, and red pepper
  • Stir the mixture and cook for 2-3 minutes
  • Add the tomato juice, tomato paste, and the salt
  • Next, add the beans, vegetable stock, and lentils
  • Stir in the squash, zucchini, and broccoli
  • Allow the pot to boil over high heat
  • Uncover the pot and reduce the heat to medium
  • Cook the soup until the lentils are tender, and keep stirring the mixture to prevent it from sticking
  • When the soup has thickened, season with a little more salt
  • Serve the soup and top it up with basil and the shredded cheese


As you can see, making soup is as easy as having the staple ingredients in your kitchen. You can stock up with fresh vegetables in autumn and get ready for the winter months. All you will need is a few recipes to get you going, and you are good to go.










Weirdest Soups of All Time

Soup is one of the oldest dishes, dating back centuries. It is believed to be an easy dish that is easily digested. Not only that, we all love the warming effects soup has on our bodies during the winter months.

Unlike the classic grandma’s chicken soup or sophisticated Salmon Chowder soup, soup takes a weird turn in different parts of the world. You won’t believe what is considered a delicacy in these soups.

Menudo Soup

A traditional Mexican must-have in celebrations, Menudo soup, is a spicy soup made from tripe which is the stomach lining of a cow. It is a favorite for curing hangovers as it warms up nicely the morning after a drinking spree.

This soup is popular in family gatherings as all family members prepare it. It is viewed as the base for social interactions, especially during wedding receptions. The families of the bride and groom take the soup before and after visiting each other’s family.

The most common method of making Menudo soup involves spicing it up with dried chillis, and Menudo Blanco is used to ward off the stronger pepper flavour. Menudo soup is served with lots of garnishes like onion and cilantro. Not forgetting radishes or avocado to soak up the soup.

Bird Nest Soup

This soup is not only a delicacy in China but also very expensive. The Chinese have enjoyed this type of soup for over 400 years. And from the look of things, it does not seem to be going anywhere.

Birds nest soup is from the nests of swiftlet birds indigenous to South East Asia. Since the nests are held together by saliva, it becomes gelatinous with water. The hardened saliva has calcium, magnesium, iron, and potassium. It is believed to have medicinal effects including increased libido, improved immune system, and aiding in digestion.

The demand for bird nests soups is always in high demand in China since a bowl can be as expensive as £23-£73. A kilo of bird’s nest can go for £1450, so you can’t fault the price of one serving. The cost of the bird’s nest depends on the grade and the bird’s diet. The colour of the nests also differs from white to dark brown.

Shirako Soup

Also known as cod’s milk soup, this is the weirdest soup yet. It comes from the sperm sac of the male codfish. The sperm sac is cooked until it melts into chowder or like chicken broth becoming creamy. It is a taste you may not want in your mouth but if you are the exotic adventurer why not go for it? The Japanese find it delicious, and like the Birds Nest soup, it is known to increase libido and stamina in bed.

Vietnamese Blood Soup

In Vietnam, it is known as Tiet Cahn soup. Fresh blood from ducks, pig, or geese is collected into a bowl and mixed with fish stock to prevent coagulation. The meat parts of the soup consist of duck innards which are cooked with coriander, mint, and other herbs and topped with peanuts. The water from the cooked meat is mixed with the blood and allowed to settle.

This soup is accompanied by rice wine or a strong alcoholic drink.

Kiburu Soup

This soup originates from the people of the Chagga tribe from the base of Mt. Kilimanjaro. Their source of livelihood is from bananas and coffee, and these are the two main ingredients that make this soup. They also add beans, dirt (earth) and twigs. The dirt adds an earthiness flavour which makes it unique to their tribe.

Iguana Soup

This soup is a favorite in Nicaragua. Although it is hot and humid most time of the year, you cannot fail to spot men indulging in this delicacy. It is also said to be an aphrodisiac and a hangover cure. Iguana is considered a chicken so you can expect the soup to taste like chicken. The entire corpse of the iguana is served in the bowl.

Iguanas are now an endangered species in Nicaragua, and there’s a law against hunting iguanas from January to April. Otherwise, locals enjoy this soup topped with onions, carrots, mint, and chayote. They say it is tastier than chicken; no wonder you will find it served in every local restaurant.

Beer Soup

This soup originated in Germany, Central Europe around the middle ages. It is just as the title indicates, soup made from beer. The soup was a breakfast staple for a young ruler of Brandenburg Prussia, Prince Friedrich Wilhelm. This soup consisted brown or dark beer, fat, cream, and egg yolk or flour. It was later made to include cheese and onions when the soup needed to be more substantial so that it would be eaten with toast.

This soup is now a classic in fine restaurants in Wisconsin as beer and cheese soup. Surprisingly, this soup is no longer served in modern Germany. But in Wisconsin, it is celebrated as quick and easy soup that can also be elevated with the finest ingredients like cheddar cheese that is as old as ten years.

Beer soup is now cooked with less beer and with other conventional ingredients like chicken broth, plain flour instead of egg yolk, Worcestershire sauce, low-fat milk and of course cheddar cheese. It also includes veggies like celery, carrots, onions, garlic, and herbs for seasoning. Beer soup is commonly taken with popcorn toppings.

Bat Soup

Bat soup is a delicacy in Cambodia. You wouldn’t imagine finding this hairy animal in a meal but the district of Kandal Province, Cambodia, has found a way brew it in soup. This soup is also known to cure particular ailments because of its medicinal properties. The bat’s blood is believed to cure respiratory illnesses while the eyeballs are said to cure eyesight problems

In Cambodian restaurants, the bat is served in the same way lobster is served in Mediterranean seafood restaurants. The bats are presented in a cage, and you get to choose the one for your soup. It can also be served raw if your stomach can take it, but most people prefer bat in soup.

The bat’s flavour is influenced by what the bat has been eating before its death so you can expect a new flavour every time you order bat soup. The bat is served with onion, coconut cream, and soy sauce sides.

The method of preparation is perhaps the weirdest since a live bat is thrown in a pot of boiling water before the other vegetables are added. When the bat is cooked through, it is removed from the pot and skinned. The meat and any other parts you may want in the soup boil again before serving.

Supu Soup

Just like Menudo soup, Supu is prepared using many parts of an animal’s gut. This soup originates from Tanzania, and it is from a goat’s liver, lungs, intestines, tongue, and stomach. It also includes the goat’s head and cow’s hooves which are cooked differently. The meats from the goat’s stomach and the soup from the head and hooves are then served together in a bowl to make a traditional breakfast. This soup is said to cure hangovers.

Tiger Penis Soup

This is a rare indulgence as tiger penis is not easy to find. This soup is enjoyed in Asian Cultures mostly because it is believed to carry strong aphrodisiac properties. A bowl of Tiger penis soup can go for around £300 which goes to say how rare it is to find a tiger penis which is the main ingredient of the soup.

The tiger penis is dried and then soaked in water for a week. It is then simmered in a pot for up to 24 hours alongside other spices like tiger bone, spices, and other medicine.

Since tigers are endangered species, you may be duped to believe the soup you are taking is made from tiger penis yet it’s from deer or ox. That’s why eating tiger penis is illegal in China.

Chicken Testicle Soup

This is another unusual soup. It is for anyone with exotic taste buds as it is not your typical chicken soup. This soup has chicken testicles instead of meat. It is also cooked with vegetables and chicken broth until everything is tender.

The taste of the chicken testicles is compared to tofu when it comes to the creamy and soft taste, but they have a thin sausage-like skin. Some people compare the taste to that of undercooked eggs.

This soup is also believed to improve a man’s stamina in bed, and also help women get beautiful skin. These are some of the benefits that make it hard to resist. You will also find chicken testicle soup with either white or black testicles.


There you have it; the weirdest soups of all time. It may come as a surprise to many, but these soup are actually enjoyed in different parts of the world. If you have the adventurous spirit, go ahead and take on the taste once challenge across the globe. You will find more unusual soups including fruit soups, and deer placenta soups which we’ve not covered on our list.

Otherwise, these are the most unconventional soups we have found so far.

10 Reasons You Should Start Eating More Soup

Soup is more than just a great meal during winter. It makes a comfort food when the weather is all chilly and acting up. Beyond this convenience, it should not just be reserved for winter as you can have it every other day, no matter the season.

  1. Soup keeps you full longer than solid food and water

When you eat food and drink water, you will only be full for a couple of hours before hunger kicks in. This is because the stomach passes out water to the intestines before the solid food gets digested. As such, digestive juices get to work and your meal is digested in a short time.

But when the food is blended together in the form of soup, the mixture tends to stay longer in your stomach. This saves you from snacking in the afternoon if you have soup for lunch.

Another thing, if you are looking to shed some kilos, soup will get you full without cravings and the usual hunger pangs that come with a strict diet.

  1. Soup boosts your vegetables Intake

Come to think of it. It is recommended that we should eat five to thirteen servings of fruits and vegetables every day. Getting your veggie and fruit intake can seem like a chore especially if you have a busy lifestyle.

If eating roasted or steamed vegetables is not your thing, soup will help get your servings right for a day. It is not that much of a chore like fixing a salad especially if you have a soup maker. All you do is chop a few vegetables together, put them in the maker and you have your bowlful of soup a few minutes later.

You can have soup for breakfast, as a snack, or a starter meal for dinner and you are way ahead of the pack healthwise.

  1. It Improves Veggies Tolerance in Kids

Youngsters tend to be picky eaters as they start associating certain tastes with different foods. Most kids can’t eat their greens, you may have tried make-believe, setting an example, or even getting them involved in preparing food, but nothing seems to work on them.

A pot of hot boiling soup sends an aroma that is sure to get picky eaters tasting and actually enjoying the bowl of soup. Just choose their favourite vegetables and sneak in their least favourites cut into very little pieces such that they do not affect the taste of the soup.

Such manoeuvres can pay off in the long run since the more you expose them to vegetables the more they grow a tolerance for the vegetables they do not like.

  1. Soup eases cold symptoms

There’s no cure for the common cold. But this does not mean sticking in the house feeling miserable and waiting for the symptoms to go away. Among the remedies that are known to work in making the symptoms tolerable is eating soup.

Most people believe in the old grandma’s chicken soup when you have a cold.

The practice of taking chicken soup when you have a cold dates back a few centuries ago. Well, some researchers got down to finding out the true nature of chicken soup and if it can have effects on the common cold.

And this is what they found. Although it may not shorten the length of the infection, chicken soup has anti-inflammatory effects which ease congestion in the respiratory tract.

What’s more, the heat, aroma, and spices used in the soup can help decrease congestion and clear sinuses. It breaks up the mucus and helps to clear the airwaves so you won’t be suffering from a blocked nose all week long.

Soup also helps to increase your fluid intake when you have a cold since it is very important. This is because you can easily get dehydrated from a feverish sweat and a running nose.

So when you catch a cold, all you need is a bowl of brothy soup and you can be well into healing and go on with your week as you planned.

  1. Soup Warms your Body

Staying warm in the cold weather can be a bit of a struggle for most of us. But that needn’t be the case especially with a bowl of soup. It is a favourite comfort food and should be yours too when you need your hands toasty in winter.

Nutritionists believe that taking soup can increase your core body temperature which means you will feel warm from the inside out.

Find the soup you like and take it as many times as possible and you will not have to be in blankets all day long when the temperatures plummet.

  1. Soup can make a Healthy Meal

Soup is a healthy way to start a meal. It is packed full of nutrients from the fiber-filled vegetables and legumes you pick for that particular bowl. It is low in energy density which means they have fewer calories than having meatballs or kebabs as the starter meal.

Soups combine great flavours and appealing textures that help you obtain a variety of nutrients just from one bowl.

It also allows you to consume less because of its high satiation potential. This indicates how useful soup is, in losing and controlling weight. In fact, if you choose to take a bowl of soup with every main course, you will experience more weight loss than having a different meal with the same number of calories, according to Obesity Research.

Again, on weight control, it is important that you choose broth-based soups instead of creamy soups. The low-energy density of broth-based soups gives you fewer calories while filling you up faster than cream-based soups.

  1. Soup Saves you Money

Homemade soup is your best bet if you are a budget-conscious mother. All you need is some fresh vegetables and broth or water and you will have enough to feed a large family.

You don’t have to go looking for fresh vegetables each time. Instead of throwing away the leftovers, store them in the fridge and when it comes to preparing a rich bowl of soup, you will have all the necessary ingredients to make a flavour-filled bowl of soup.

Some people tend to think that making soup from scraps makes it bland. But this is not usually the case since you can choose the scraps according to the way you want the soup to taste. You can also add herbs and other spices that can change the texture and flavour of the soup.

For a small cost, you and your family can be full and healthy.

  1. Soup is simple to make

If not for any other reason, knowing that you cannot mess up when making soup is enough reason to get into the kitchen. Some of us struggle to fix a decent meal. But you will rarely make a mistake even with the first attempt.

If you are not making a specific kind of soup, you will not require a recipe to prepare the perfect bowl. You can actually transform any kind of vegetable to nourishing soup. This goes for any vegetables you may have from celery, mushrooms, broccoli, carrots, squash, tomato, potatoes, cabbage, etc.

With the essentials which are olive oil or butter, salt and pepper, and the aromatics like leek, garlic, onion and fresh herbs, your soup will be ready in about half an hour.

  1. Soup has a variety of Flavours to choose from

Soup is what we like to call the ideal pick when you want to get your taste buds going. You can easily get a soup recipe book detailing over 50 different kinds of soup that you can easily make at home. From thick to thin soups and those eaten with a side dish, you will never run out of ideas to make soup.

You get to taste of soup from different cultures. For example, the Borscht soup originated from Eastern Europe. It is based on beetroot, while the Bouillabaise is originally from France. It is a soup based on cooked fish, shellfish, and fish stock.

Other popular soups include the traditional chicken soup, butternut squash, spicy tortilla soup, and Broccoli cheese among many others. The list of the types of soup you can take delight in is virtually endless.

  1. Soup offers Great Hospitality

Making a big batch of soup will save you when you have an impromptu visit from a friend.

With a few containers stacked away in the fridge, all you will need to do is warm it up, and serve it hot as if you just made it from scratch. You can also add a salad and a crusty piece of bread and you have yourselves a tasty meal.

It can also come in handy when you are having a busy weekday with no time to fix lunches before you leave for work. With soup leftover, warming it up will give you a healthy option for lunch or midday snack.


Here are some of the reasons that we think soup is great. As you can see, it is filling, healthy, and an easy way to get your kids having their veggies. Now you have no excuse not to indulge in a nutritious bowl no matter the time of day or season.


What are the Health Benefits of Soup?

Soup offers lots of health benefits. It is easy to prepare and it’s your ideal comfort food on a chilly day. You can make soup from a variety of ingredients giving you a nutritious meal thanks to the veggies, fruits, and spices used in the soup.

The healthiest soups are broth-based and are chosen from low-fat ingredients with little salt. You can also have cream-based soup with fresh vegetables or even make soup from leftovers.

Soup is a great meal to add to the table whether for breakfast, lunch, as a snack, or dinner. Some of the health benefits associated with soup includes:

Soup is a Low-Calorie Option

Soups combine a low-energy density with a high-nutrient density. This is more so for vegetable-based soups as they have few calories but are packed with all the necessary nutrients and minerals. Compared to the high-energy, high-calorie but low-nutrients foods like fast foods and energy drinks, soup is far much better to have.

If you don’t like the taste of raw vegetables in salads, soup will enable you to take the same salads but well-cooked with the additional herbs to make a flavourful bowl. It saves you from being tolerant of the foods you don’t like as you can easily mix them up without having to taste them in your food.

Soup helps in Losing Weight

A study by the British Journal of Nutrition indicates that people who eat soup are healthier and they tend to have smaller waists and even weigh less than people who do not eat soup. In other researches, soup has been seen to improve satiety. This means that soup improves the feeling of being full at the end of each meal.

It helps in consuming a smaller portion and that you are going to take long before you fill hungry. As such, you will consume fewer calories and be on a path to losing the excess weight or maintaining your current weight.

When taking soup as a meal to help you lose weight, you will need to choose your ingredients wisely. A popular way of doing this; is to imagine all the nutrients you will need for a meal and then conjure the ingredients that will make that particular soup.

You can add protein like salmon, chicken, or natural yoghurt to get your portion of protein. Protein foods also keep you full for longer because they take long before being digested. Beans and other grains are also quite satiating for vegetarians or if you don’t like meat products in your soup.

It is believed that food and water taken separately is treated as such by the body. That is, food satisfies hunger and water satisfies thirst.

But if the same amount of food is mixed with water to make soup, the body treats it as food. This means that you will be full for an extended time and you will not snack or compensate later in the day.

By repeating healthy habits like taking soup as a meal, you will be on your way to better health and a good looking body in no time.

Soup can Boost your Immune System

A healthy immune system has a balance of nutrients not only from Vitamin C. While we can take all the cautious actions like washing fruits and vegetables and washing our hands more frequently, there’s only so much you can do in the flu season.

This is because the frigid months allow germs to survive longer because our indoors tend to be poorly ventilated during such times. And since it is colder outside, you have to be indoors longer which leaves you more susceptible to catching a cold no matter how well you bundle up.

Eating more immunity-boosting soups goes a long way in providing natural immunity for the body. Medicinal soups have been around since time immemorial. Chicken soup, for example, is associated with easing the symptoms of a cold in the Jewish culture while Mexicans believe in vegetable soups for high cholesterol control.

Cabbage soups can help prevent infections, while sweet potatoes provide beta-carotene for healthy eye growth. Also, seaweed is known to cleanse the body.

When you combine such ingredients you will receive the anti-inflammatory effects of soup.

It does not contain inflammatory products like sugar, white rice, and white flour. As such, it works to protect your cells and improve the symptoms of common infections.

It’s clear that soup comes with lots of immunity-boosting aspects. Eating healthy soup all-year will prepare you for the cold weather and you are more likely to come out of winter without a cold.

Soup is Low in Fat

Most soups are low in fat because their protein sources are from lean meat. If you are concerned about the amount of fat in your diet, the only way to be in control is by the ingredients you throw in the soup. Instead of using milk and cream, you can just use broth as the base. Also, pureed white beans can thicken the soup instead of sour cream.

For a very low-fat content of fat, skimming the fatty layer is advisable when the soup gets cold. After you reheat the soup, it will still retain the flavour but with less fat in it.

Soups get More Vegetables in your Diet

Getting the right portion of vegetables and fruits on a daily basis is tricky. This is usually the case if you don’t track what you eat or you are a picky eater. You may find yourself missing the proper nutrients that your body needs. That’s where soup comes in handy.

Just chop up veggies, put in the broth that is of course low fat and put the ingredients in a slow cooker. You can forget about the pot until later in the day when you need to snack on something and your soup will be ready for eating. It will not only save you from unhealthy snacking, but it also allows you to fill up on your vegetable servings in a day.

Soup is Hydrating

Apart from plain water, herbal teas, fruit juices, and sports drinks, soup is another hydrating drink. Soup broth contains salt which prevents water loss, and it is also carbohydrate-rich for a boost of energy. A piping hot bowl of soup just before your workout in winter is a great way to up your fluid intake.

Hydration keeps you in peak performance especially if you are a pro athlete. You can choose the ingredients you want in your soup to fulfil the needs you want for your particular sport. If you sweat a lot, you will need soup with a high amount of broth or water and salt to prevent further water loss.

When you look at what is contained in most sports drinks, you will find a combination of carbohydrates and electrolytes. The main electrolyte is sodium, and it is also found in electrolyte replacement powders and tablets.

Soups have high levels of sodium which will work much like the sports drink. They are best when taken before or after a workout to facilitate healing and high energy levels.

Soup may not always be the first drink that athletes choose when building endurance, but it is a good addition when training for a competition.

Soups based on zucchini, celery, and radishes are high in water. They can be good picks for the summer. Also, cold varieties like watermelon soup are also great in summer’s heat. For the fall and winter season, chicken-noodle soup and lentil soup will keep you warm while providing the ideal amount of fluids you should take in a day.

Beyond using soup as an athlete, chilled soups are a great way to stay hydrated in summer. They are a refreshing start to any meal as they capture the flavours of the season.

Soup is Easily Digested

The process of cooking food is known to be a pre-digestion stage. This is because it destroys microbes and also makes the food softer. If you are ill or your digestive system has weakened over time. Eating soup will be great on your stomach as it settles easily more so if you use ginger which helps with digestion.

For those who may be having a bad day from having an upset stomach, soup can make you feel much better. For example, chicken soup with shiitake mushrooms and ginger soothes the stomach. You will not need to skip a work day if you over-indulged in your favourite comfort food when you take soup in the morning.

Soup Keeps your Skin Supple

When the aging lines start to show, the first thing we think is buying the best skin product on the market. But you can naturally slow down the aging process by eating the right foods. Most of the broth in our soups comes from bones. Not many people can enjoy sipping a glass of bone broth but we do love it in our soups.

As such, you can get your collagen intake up just by choosing chicken, turkey, or beef broth in your soup.


Soups don’t just comfort us; they come with lots of nutritious benefits. They can control your cholesterol levels, help you when you are under the weather, and even pack in those vegetables. It feels good to sit around a fire and enjoy a bowl of soup. With all the benefits that soup has, you better start eating more of it every day.








Soup Recipes for Bodybuilders

Soup is versatile. It is a great way to have all the nutrients you need in one bowl. It is easy to prepare such that you can make one big batch and freeze until the cold season arrives. And if you are not willing to wait a few weeks, you can start enjoying delicious soups right away.

Here are FIVE recipes for Best Soup for Bodybuilders. They are packed with protein to supply the muscles with the nutrients that every active man or woman needs. These soups are great as starter meals and side dishes.

Muscle-Building Chilli

Any recipe with the words muscle building is guaranteed to be packed with proteins and low in fat. That is exactly what the Muscle-Building Chilli is all about. This recipe can make up to 10 servings so you can either have it with friends and family or freeze the leftovers.

What you will need:

  • 1 tablespoon olive oil
  • 1 onion
  • 1 kg chicken breast
  • 2 green bell peppers
  • 2 red bell peppers
  • ½ cup corn kernels, frozen
  • 1 cup mushrooms
  • 3¾ cups light kidney beans
  • 1¾ cups pinto beans
  • 3¾ cups red kidney beans
  • 2 cups barley
  • 2 teaspoons chilli powder
  • 1 ¼ cup tomato sauce
  • 3 ¾ cups canned tomatoes
  • 1 garlic clove, minced
  • 1 tablespoon Oregano
  • ½ teaspoon cumin, grounded
  • 1 cup Worcestershire sauce
  • 3 cups of water


  • Use a non-stick pot or spray a regular pot with non-stick cooking spray
  • Turn the heat on medium; add the olive oil, garlic, and onion.
  • Cook until the onion and garlic are soft
  • Add the mushrooms and bell peppers, and simmer for 5 minutes or until they become soft
  • Add the chicken breasts, corn, beans, tomatoes, tomato paste, spices, salt, water, and sauce. Stir the ingredients and cook for 8 minutes
  • Turn the heat to low and stir in the barley
  • Cook for 25 minutes or until the meat is soft
  • You can sprinkle some toppings like low-fat cheddar cheese when the soup is ready

Salmon Chowder

This soup can make a rich starter meal or you can have it for lunch. We’ll be making eight servings with this recipe. It is super easy to make and it only requires about 45 minutes to prepare.

You will need:

  • 2 cans Salmon, cooked
  • 3 Tbsp. olive oil/ butter
  • ½ cup onion, chopped
  • ½ cup celery chopped
  • 2 green peppers, diced
  • 1 cup diced potatoes
  • ½ cup carrots, shredded
  • 2 cups low fat milk
  • 2 cups chicken broth
  • 1 ½ tsp. Sea salt
  • ½ tsp. Ground pepper
  • ½ tsp. Fresh Dill
  • 1 can creamed corn
  • 2 cups low fat milk


  • Use a large stockpot to melt the butter or olive oil.
  • Add the onions, chopped celery, and green peppers
  • Cook for 5 minutes until the ingredients become tender
  • Now, add the chicken broth, carrots, potatoes, dill, ground pepper, and give the pot a generous stir
  • Bring the mixture to a boil, and then turn the heat to low
  • Simmer for 40 minutes
  • Now add the salmon, creamed corn, milk, and stir the mixture
  • Simmer for another 15 minutes before serving

This recipe contains only 273 calories per serving with 16 grams of protein, 20 grams of carbohydrates, and 16 grams fat. It has the delicious flavour of salmon, spices, with a touch or chicken. It can be a great pre-workout soup because it has a high carb quantity which will be great as an energy source.

Italian Chicken and Chorizo Stoup

This soup has high amounts of protein. It will come in handy as a post-workout meal to facilitate healing and repair of torn muscles. It contains macronutrients which nourish the muscles so you can heal faster and have more energy to take on more weights.

You will need:

  • ¼ kg chicken tenders; washed and chopped into bite-sizes
  • 340 gm chorizo sausage, diced
  • 2 Tbsp. olive oil
  • 1 red bell pepper
  • 3 garlic cloves, minced
  • 6 small-size red potatoes, diced
  • 4 cups chicken stock
  • 1 can dark red kidney beans, drained
  • 1 medium-size onion
  • 1 sack blue or red corn tortilla chips
  • 2 cups smoked cheddar
  • 2 tsp. hot sauce
  • 1 can chopped tomatoes, fire roasted
  • Salt and pepper to taste


  • Season the chicken tenders with salt and pepper
  • Heat a medium-sized pot over medium-high heat and add the olive oil
  • Next, brown the chicken for two minutes
  • Add garlic and diced chorizo and cook for 2-3 minutes
  • Now add the potatoes, peppers, and onions. Stir the mixture, cover the pot, and cook for 5 minutes
  • Now add the chicken soup and stir in the tomatoes, hot sauce, and kidney beans, and bring the soup to a boil
  • Lower the heat and simmer for 12 minutes until the potatoes become tender

When the soup is ready, top it up with crushed tortillas and the shredded cheese. You can also garnish it with herbs, scallions, thyme, or fresh cilantro

Turkey Chilli

This soup comes with plenty of flavour. You can serve it with low-fat cream or low-fat cheddar cheese. It will help you warm up before a workout or even as a post-workout snack.

You will need:

  • ¼ kg ground turkey
  • 1 ½ tsp. olive oil
  • 1 minced garlic clove
  • 1 onion, chopped
  • 1 can crushed tomatoes
  • 1 can kidney beans, drained, washed, and mashed
  • 2 cups water
  • ½ tsp. paprika
  • ½ tsp. ground cayenne pepper
  • 2 tbsp. chilli powder
  • ½ tsp. ground pepper
  • ½ tsp. dried oregano


  • Heat the olive oil in a medium-sized pot and place the turkey in the pot.
  • Set the heat on medium-high and brown the turkey for 3 minutes. Let the turkey brown well on both sides.
  • Stir in the onions and cook for 2 minutes or until they become soft
  • Pour in the water and stir in the garlic, tomatoes, and kidney beans.
  • Season with the chilli, pepper, paprika, oregano, cayenne, and salt
  • Bring the mixture to a boil, then reduce the heat and wait for it to simmer for another 30 minutes.
  • You can again garnish this soup with cheddar cheese or sour cream for more flavour.

Diversified Chicken Soup

This is not your regular chicken soup with lots of water and vegetables. We’ll be beefing this up with more carbs and nutrient-dense ingredients. You can take this soup at any time of the day from breakfast or with dinner alongside rosemary olive bread or an apple sandwich.

You will need:

  • 3 chicken breasts, cooked
  • 1 cup cabbage
  • 2 cups egg noodles
  • 4 cups chicken broth
  • 4 cups water
  • 2 large onions, chopped
  • 2 large carrots, diced
  • 2 large celery sticks, chopped
  • thyme


  • Pour the chicken broth and water into a medium-sized pot and bring to a simmer.
  • Add the onions, celery, thyme, carrots, and continue simmering for 30 minutes
  • Now add the chicken breasts, cabbage, and egg noodles, and simmer without the cover for 10 minutes
  • You can also add some pasta at the last step to up your carbohydrates intake.
  • Garnish with dried cilantro or herbs of your choice

Thai Pork Soup

Pork is considered a good protein source more so after trimming the fat away. This recipe has only 9 grams of fat but it will provide you with almost half the ideal protein portion for bodybuilding.

You will need:

  • ¼ kg ground pork
  • 2 garlic cloves, chopped
  • 2 tbsp. canola oil
  • 2 scallions with white and green part separated, thinly sliced
  • Kosher salt
  • fresh ginger, chopped into 1-cm pieces
  • 4 cups chicken broth, low-sodium
  • 1 cup shiitake mushrooms with caps thinly sliced and without the stems
  • 1 tbsp. fish sauce
  • fresh lime juice
  • 10 wonton wrappers (1/2 cup), sliced into strips
  • 1 bunch Cilantro leaves
  • 1 red chilli pepper, sliced
  • Lime wedges


  • Use a large sauce pan to heat the oil over medium-high heat
  • Add the ginger, garlic, scallion whites, and stir until fragrant
  • Add the pork and brown for about 7-8 minutes
  • Now add salt to taste and the mushrooms while stirring the mixture
  • Cover the pan and cook for 3 minutes or until tender
  • Next, add the fish sauce, chicken broth, and 2 cups of water, then bring the pot to a boil
  • Reduce the heat and add the wonton wrappers and lime juice
  • When the wonton wrappers become tender, add the scallion greens, cilantro, chilli peppers, and lime wedges before serving.

This recipe gives you 4-6 servings. As always, you can refrigerate the leftovers so you can have a bowl to come to after a day of heavy lifting. It provides the convenience of comfort especially if you are craving a comfort food that is warm.


Every bodybuilder needs to eat healthy food sources for bulking up. The best protein sources are from lean meats but canned soups do not cater for such needs. That’s why we have chosen these recipes to help you maintain quality mass and strength. There no need to reach for a milkshake after a workout when you can have these soups that are both filling and are full of high nutritional value.






Best Soup Recipe Books

There’s nothing more adaptable than soup. You can eat it hot or chilled, as starter or side dish, and even as a main meal.

These best soup books give us a collection of all our favourite soup recipes. In this list, you will find cookbooks written from personal experiences to help you understand where each author is drawing from. It could be their grandma’s kitchen or a trip to an exciting destination.

These soup recipe books have also been given as gifts meaning they are loved enough to be recommended. We hope you will love them as much as we did.

Lose Weight for Good: Slow Cooker Soup Diet Recipes for Beginners by CookNation

From the title, you can tell what this soup book is all about. If you look forward to shedding some weight and have no idea how to go about a soup diet, you will love this soup book by CookNation. It gives you a set of 80 recipes for well-thought flavour-packed soups ranging from 100-300 calories. All you need is incorporate these soups in your meals as they help you feel full so you won’t find yourself eating more calories or compensating later.

This recipe book covers various kinds of soups from vegetarian to dairy-free, gluten-free, and vegan recipes. You will also find recipes for hangover soups and restorative soups. The recipes all minimize the use of cream and butter as these ingredients are substituted with olive oil and nut oils.

All the soups in this book can be prepared in less than 30 minutes with the help of a soup maker. But since it uses fresh and seasonal ingredients, it is easily adaptable to the traditional stove-top. Losing weight and eating healthy will get easier as you start eating more soup and choosing healthy food.

Soup for Every Day: 365 Favourite Soups by New Covenant Garden Soup Company

Soup can be easy to make but it can also be sophisticated. The New Covenant Garden Soup Company has been around for some time. With an aim to help you get innovative, it gives you 365 soup recipes where you can choose one to prepare every day.

You are sure to make tasty recipes using natural and fresh ingredients. You can pull a recipe for just any occasion from family gatherings to an afternoon spent with friends. Not to mention, it also carries recipes for all seasons so you won’t be waiting for the cold season to enjoy your soup.

The Italian Slow Cooker Paperback by Michelle Scicolone

Do you crave the taste of Italian food? Michelle Scicolone brings you this convenience in the best selling Italian Soup Recipe Book. This soup book combines the exuberant flavours of fresh Italian food. It follows simple techniques with the help of a slow cooker meaning you don’t have to be a veteran in the kitchen to make tasty soup that everyone in the family will love.

This book goes beyond the usual simple techniques that use the usual ingredients to make carefree soup. Even if you don’t have an hour to prepare the soup, you get a chance to toss in the ingredients and hours later, the perfect soup will be waiting.

New England Soup Factory Cookbook by Marjorie Druker and Clara Silverstein

This soup book is inspired by a passion for what people like to eat. From the time that Marjorie read about the stone soup, she has always wanted to create something from our most common picks for everyday dining. The book presents us with 100 recipes from New England Soup Factory Restaurant.

You get to recreate what is on their menu which consists of traditional and best-tasting creative soups. Not only that, you have an additional page of salads and sandwiches to accompany your soup.

Soup Maker Recipe Book: 100 Nutritious and Delicious Soup Recipes by Liana Green

If you own a soup maker, this recipe book is your best bet for making the most of your soup making machine. It allows you to make homemade soups from scratch even if you are a discriminating cook or you rarely have time to conjure soup.

Liana Green includes soup recipes for everyone including traditional soups like chicken soup, leek, tomato soup to more unique ones like Turkey with ginger and cauliflower cheese. Now you can indulge in soups that improve your health and even help picky eaters eat more vegetables.

200 Super Soups: Hamlyn All Colour Cookbook by Sarah Lewis

Soup is everyone’s comfort food. You will rarely mess up soup, but ideas can run out fast. But Sarah Lewis gives us a professional look in making low-fat, high-nutrient soups. It gives you 200 recipes from classic soups like potato and parsley soup to exotic ideas of making chilled soups for the summer.

Sarah Lewis provides you with easy-to-follow instructions accompanied by colourful pictures so that you know exactly how your soup will look like when you make it. She gives you a set of metrics which are easy to use either in Kg or pounds so that you can use familiar measurements.

This book entails well-thought instructions like how to make different kinds of stock from scratch. From chicken to fish and vegetable stock, you will no longer be buying canned stock when you can make your own. Sarah draws from life experiences and of course her grandmother’s kitchen. She will leave you all smiles with the best soup recipes.

Carbs and Cals Soups: 80 Healthy Soup Recipes and 275 Photos of Ingredients

If you value knowing the numbers in your food, this recipe book will be of great help. It gives you the values for the carbs, proteins, fibre, and fat content in every soup you make. It also contains 5-day plans so you can plan ahead and have all the ingredients ahead of time.

You also get 1700 food and drink photos so you will get a visual idea of the calories you need to take in a day. The soups range from low-calorie recipes to high-fibre and high-protein soups. It also gives you the ideal accompaniments for each type of soup meaning you are not stuck with bread.

The Soup Book by DK and Sophie Grigson

This recipe book also advocates homemade soup. It offers you hearty and healthy soups so that you can get good results each time. With this book, you will discover over 150 soup recipes that we have all come to love. It also includes traditional recipes like pumpkin and potato soup. It also gives us other unusual recipes like the Portuguese and Pomegranate soup.

This book gives you access to handy tips for making a puree and also making stock. All the techniques are explained step-by-step meaning you will know the cooking times and nutrition information of your ingredients. This soup book will come in handy for making revolutionized soups all year round.

Good Food: Soups and Sides by Sharon Brown

The Good Food Soup Book provides you with all the recipes you’d ever need from summery lunches to weeknight side dishes for the winter. If you don’t have an idea when it comes to dinners and starters, this book will be an asset to your dining table. With 101 soups and side dishes, you have will have more than enough inspiration for everyday soup making.

With each recipe comes a breakdown of the nutritional value. If you want to make healthier food choices or you are on a weight loss journey, this book will provide you a good idea of the calories you are taking. It has colour photographs that help you make the process easier and the end result becomes much more satisfying.

Sharon Brown also offers you great ideas about making fresh salads and chilled seasonal soups. The good thing is that it is triple-tested by UK’s best-selling cookery magazine; Good Food. As such, you can take on these recipes with complete confidence.

SOUP: 25 Recipes by Teresa Mary Carr

There are hundreds of soup recipes, but if you want to be a master of just a few, here’s a recipe book that you will love. This book gives you a variety of soups which will get you eating soup every day. In fact, Teresa Mary Carr has discovered all-time-favourite soups from Thai to French, Jamaican, Chinese, and even Moroccan soup recipes.

This soup book teaches you how to be an expert in the kitchen. You will no longer have to buy soup in a tin as it gives you the inspiration to start enjoying diversified soups with low salt, and with your chosen ingredients.

Teresa Mary Carr gives you a brief description of every soup in her book. This gives you an idea of where the soup originated and why it is was beneficial then and now. You will find interesting stories about the people who love that particular kind of soup so you too can indulge with confidence.


These soup recipe books are the total package. They cover delicious recipes that are aimed at getting you to eat more soup. They also include beautiful photography alongside the soups we’ve come to love on our dining tables. These writers share their inspiration and intriguing stories of their love for soup. We believe they will be kitchen staples that will be passed on from generation to generation.





10 Easiest Soup Recipes

We’ve all thought that the easiest way to enjoy a bowl of soup is by pouring it from a can. As much as it is satisfying, you have little say in the ingredients, salt, and sugar levels. That’s why we turn to homemade soup. But who said it is easy to make. If you are nothing close to Gordon Ramsay then you know that soup making can be intimidating.

Here, we discuss the easiest soup recipes that will get you enjoying a hot bowl in only a couple of minutes. Whether you are a veteran or you are new in the kitchen, these soups will give you more satisfaction than shop-bought soup.

Cauliflower Soup

We start off with a soup that is gluten-free and dairy-free. But it includes Parmesan cheese so we can’t say it is entirely dairy-free. Kids will love this soup and you too if you want a fast comfort food for the winter. You can serve this soup with chickpea veggie burgers or a sandwich made from grilled cheese and roasted broccoli.

You will need:

  • 1 head cauliflower; we’ll be using a medium-sized head for this recipe but you can pick a large head if you want more servings.
  • 4 cups chicken broth
  • 3 garlic cloves, crushed
  • 1 yellow onion, small-size chopped
  • 2 tbsp. olive oil
  • ½ cup shredded Parmesan Cheese (Optional)


  • Prepare the cauliflower head by washing it in a strainer and removing the leaves
  • Chop the cauliflower coarsely
  • Use a large saucepan to heat the olive oil over medium heat
  • Add the onions and cook until soft
  • Add the chopped cauliflower, and stir in with the onions and the sea salt to taste
  • Add the chicken stock, and ensure it covers the cauliflower entirely
  • Bring the mixture to a boil, then reduce the heat to low setting
  • Wait for it to simmer for 15-20 minutes
  • After the cauliflower becomes soft; pour the mixture into a blender to puree it until it’s smooth and creamy.
  • Pour it back into the pot and add the Parmesan Cheese
  • Stir the soup, and add any more seasonings like roasted shiitake mushrooms
  • Serve when still warm

Cream of Potato Leek Soup

When it’s been raining and snowing all day, you will love every minute of creamy soup. This recipe will definitely become a classic. We are going to include a touch of double smoked bacon to give it some protein and filling effect.

You will need:

  • 340gm leek, chopped. Choose mostly whites with a few greens
  • ¼ kg potatoes, peeled and quartered
  • ½ cup whole cream
  • 1 tsp. salt
  • 4 cups filtered water
  • Double smoked bacon, two rashers thick-cut, chopped


  • Use a heavy-bottomed pot to sauté the bacon over medium heat for 5 minutes
  • When the bacon becomes crispy and the fat is rendered, add the chopped leek
  • Cook the leek until it withers, and add the potatoes together with the water
  • Simmer the cooking pot for 25 minutes and keep stirring as it cooks
  • When the potatoes have softened puree the soup in a blender in two batches
  • Add the cream and salt, and blend again until it becomes velvety
  • Serve when hot

Tortellini Soup

Get your groove on and more carbs with this delicious tortellini soup. It is filling thanks to the additional fibre. You can have this soup for dinner if you are looking for an easy dish that you can take with a sandwich.

You will need:

  • 1 ¼ cups freshly filled tortellini
  • Olive oil
  • 2 carrots, chopped
  • ½ cup grated Parmesan Cheese
  • 1 large onion, chopped
  • ¾ cup frozen peas
  • ½ cup basil leaves
  • 4 ½ cups vegetable stock


  • Use a pan to heat the oil
  • Add the onions and carrots, and sauté for 5 minutes or until soft
  • Now add the tomatoes and vegetable stock and simmer for 10 minutes
  • Next, add the peas and continue simmering for another 5 minutes
  • When the vegetables become tender, stir in the pasta
  • Boil for around 2 minutes until the pasta is ready
  • Now season with the basil
  • Serve when hot, topped with the Parmesan Cheese

Chicken and Rice Soup

There’s no better way of making use of leftovers than with this classic chicken and rice soup. It will only take 10 minutes to prepare this soup and 40 minutes to cook it.

You will need:

  • Leftover roast chicken
  • 100g rice, we prefer to use basmati
  • 1 carrot, diced
  • 1 can sweetcorn, drained
  • 1 tsp. mixed herbs, dried
  • 4 cups chicken broth
  • ½ chicken stock cube


  • Using a large saucepan, throw in the onions, carrots, herbs, stock cube, chicken, and pour in the chicken broth. Bring the mixture to a boil and simmer for 20 minutes.
  • Use a colander to drain the soup over a large bowl
  • Remove the bones and skin from the chicken and add the meat together with the vegetables back to the saucepan.
  • Now add the rice and sweetcorn and cook for 20 more minutes or until the rice is ready.
  • Season the soup with basil or any other seasoning and serve when still hot.

Spinach, Sausage and Potato Soup

If you enjoy having soup in front of the fireplace, then you will love this true-comfort soup. It will be ready in around 30 minutes and without any fuss, so let’s get to work. It can also act as a complete meal when you are feeling a little lazy in chilly weather.

You will need:

  • ¼ Kg Spicy Italian sausage
  • ¼ Kg Potatoes, diced
  • 3 cups baby spinach
  • Olive Oil
  • 3 garlic cloves, minced
  • Kosher salt and a pinch of ground pepper
  • 1 diced onion
  • ½ tsp. dried oregano
  • ½ tsp. dried basil
  • 1 bay leaf
  • ¼ cup heavy cream
  • 5 cups chicken broth


  • Pour the oil into a large stockpot and heat it over medium heat.
  • Add the sausage and brown for about 5 minutes
  • Crumble the sausage when it cooks properly
  • Add in garlic, basil, pepper, oregano, onions, and stir in for 2-3 minutes. Season with salt to taste
  • When onions become soft add the chicken broth and bay leaf. Wait for the pot to boil and add the potatoes.
  • Let the potatoes cook for 10 minutes or until tender and add the spinach.
  • Cook for 2-3 minutes and add heavy cream
  • Season and serve when hot

Sweet Potato and Butternut Squash Soup

Are you looking for more beta-carotene in your food? Here’s the soup for you. It is simple, yet very delicious.

You will need:

  • 1 butternut squash, diced without seeds and skin
  • 1 large sweet potato, washed, peeled and diced
  • 1 carrot, chopped
  • 1 chopped sweet onion
  • 1 stalk celery
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • 4 cups chicken broth
  • 1 knob butter
  • 2 bell peppers, chopped


  • Melt butter in a saucepan and add the onions, butternut squash, sweet potatoes, celery, and garlic
  • Stir until they are all lightly browned and add the chicken broth and bell peppers.
  • Bring the mixture to a boil, cover, and simmer for 40 minutes
  • When the sweet potatoes and butternut squash become soft, pour into blender and puree until smooth
  • Remember to blend in batches because the soup can be too hot
  • Finally, return the soup to the saucepan and season with a little black pepper
  • Serve when still hot

Lentil Soup

If you’ve never made lentil soup at home, then it’s time you spare a weekend for a night of easy dinner accompanied with some herbal flatbread or rice. With these basic ingredients you will soon be dining with nourishing soup.

You will need:

  • 2 tbs. olive oil
  • 1 onion, chopped
  • 1 cup uncooked brown or green lentils
  • 2 garlic cloves, minced
  • 500g roughly chopped baby potatoes
  • 4 large carrots, chopped
  • 4 cups vegetable broth
  • 2 cups collard greens, chopped
  • 4 stalks celery, sliced
  • Salt and pepper to taste
  • 3 springs fresh thyme


  • Heat a large pot and add the olive oil
  • Saute the onions and garlic until soft then add the carrots and celery, and then season with salt and pepper
  • Stir in the potatoes and cook for 2 minutes
  • Add the thyme and vegetable broth and increase the heat to high
  • Bring the pot to boil and add the lentils
  • Simmer uncovered for 20 minutes
  • When lentils and potatoes are tender, add the greens, and cover
  • Cook for 2-3 minutes or until the greens have withered
  • Season with more salt and pepper to your desired flavour
  • By now your soup is ready and you can garnish with fresh parsley before serving

Minestrone Soup

With this soup, we are all about representing all food groups for wholesome soup. Serve it with toasted bread for a hearty meal.

You will need:

  • 2 tbs. olive oil
  • 1 large onion
  • 1 ½ cups green beans, chopped
  • 1 can kidney beans, drained and rinsed
  • 1 cup elbow pasta
  • 1 can diced tomatoes, non-salted
  • 1/3 cup grated Parmesan Cheese
  • 1 carrot, diced
  • 4 garlic cloves, minced
  • 2 celery stalks, diced
  • 2 stalks fresh basil, chopped
  • 1 tsp. oregano
  • Freshly ground pepper and kosher salt
  • 1 tsp. dried basil
  • 6 cups chicken broth


  • Use a large pot to heat the olive oil over medium heat
  • Add chopped onions and cook for 4-5 minutes until translucent and then stir in garlic for 30 seconds
  • Add carrots and celery and cook for 5 minutes and then stir in basil, dried oregano, green beans, ¾ tsp. salt, and a little pepper to taste.
  • Cook for 3 minutes and then add the tomatoes and chicken broth, and bring to a boil
  • Reduce the heat and simmer for 10 minutes
  • Now add the kidney beans and pasta, and cook until tender
  • Season with basil and parmesan cheese and serve when hot

Classic Tomato Soup

This soup is perhaps the easiest to prepare. You will have some fun dressing it up with beautiful garnishes and you can have it for lunch with a grilled cheese sandwich or pizza.

You will need:

  • 4 tbs. olive oil
  • 3 ½ cups yellow onion, chopped
  • 4 tbs. unsalted butter
  • 2 cans diced tomatoes
  • 3 garlic cloves, minced
  • ¼ cup plain flour
  • Ground black pepper
  • 6 cups chicken broth
  • Salt
  • 2 tbs. sugar
  • ½ tsp. dried thyme


  • Heat the olive oil and 2tbs butter in a large saucepan over medium-low heat
  • Stir in the onions and garlic until translucent
  • Add the flour and stir for 1-2 minutes
  • Add the tomatoes, thyme, sugar, chicken broth, and season with salt and pepper
  • Increase the heat to medium and bring to a boil
  • Keep stirring the pot to ensure the flour does not stick to the bottom
  • Cover the pot, reduce the heat, and simmer for 40 minutes
  • Allow the soup to cool slightly and make it to a puree using a blender until smooth
  • Return the soup to the saucepan and season with more salt and pepper
  • Add in the rest of the butter and stir
  • Garnish with croutons or fresh basil and ladle into bowls

Beef and Spinach Soup

This is a filling and hearty soup. It only requires basic ingredients and 20 minutes to prepare. You can serve it with melon wedges or crisp crackers.

You will need:

  • ¼ kg ground beef
  • 4 cups, coarsely cut spinach
  • 3 cups bowtie pasta, uncooked
  • 4 cups low-sodium beef broth
  • 3 cloves garlic, minced
  • 2 cans diced tomatoes
  • Grated Parmesan Cheese
  • ½ tsp. dried oregano
  • 1 tsp. dried basil


  • In a large stockpot, heat the oil and add garlic and the beef
  • Cook the beef until it browns and crumbles as you stir for 7-8 minutes
  • Drain and add tomatoes, broth, and seasonings; bring to a boil
  • Stir in the pasta and cook uncovered until the pasta is tender or for 9 minutes
  • Now add the spinach and cook until withered for about 2 minutes
  • Serve the soup into bowls and sprinkle with the grated cheese


Chilly weather calls for one of these warming soups. You can be sure to have a steaming bowl in less than an hour while others will be ready in only 20 minutes. Whether you want a quick meal for dinner or you just want to indulge in some tasty soup, these recipes give you the easiest soups.











BERG 1350W Soup Maker/ Smoothie Maker Review

If the idea of conjuring soup seems like an unwanted bother, you better try making it from the Berg 1350W Soup Maker. Although it’s not a renowned brand, Berg is rising fast to be a favorite model.

Soup makers are relatively new to modern kitchens. But they are so convenient that I don’t ever see myself cooking soup in a pot while frying some veggies in a pan, and then bringing all of them together in a blender. I don’t even have time for all that. But with a soup maker, I just put everything together in the maker, hit a button, and even have some time to sip some tea as the soup cooks.

What do you look for when buying a soup maker?

  • Multiple Functions

A soup maker is a versatile appliance. You should aim to get the most out of yours. From making fresh soups to fixing cocktails, making compote, and blending juices. This way, you can skip buying multiple appliances and save some room on your kitchen counter.

  • Ease of use

How do you use the soup, maker? Some makers have so many features and settings that it can be hard to tell which button to use when looking to achieve a specific function. That’s why you should buy a model that you feel satisfied it gives you full control without stress.

Review of the Berg 1350W Soup Maker/Smoothie Maker

Berg’s mission is to make life simple through their products. The Berg soup maker is aimed at improving your lifestyle by helping you make soup from scratch with the ingredients you love. This model delivers excellent performance for a unit that is new to the soup making world.

We find that it bears a higher price tag than most units, but we figure it’s because of the high-quality design. This contraption is appealing, and it will look great in any modern kitchen.

Is the Berg Soup/Smoothie Maker a good purchase?


  • Multiple functions including a heating setting
  • 1350W combined power for fast soup making
  • Smooth and chunky programmes
  • 4-speed blending modes
  • 7L capacity for up to six servings
  • Auto-shuts off when the lid is lifted


  • It is a bit noisy when blending

Features of the Berg 1350W Soup Maker and Smoothie Maker

The Berg 1350W is designed to make soup making easy and straightforward. We don’t expect it to pose any difficulties during use. If you never have confidence using kitchen appliances, this soup maker will make it look effortless.

Three Temperature Settings

From cooking to just warming soup, Berg allows you to set the temperature and wait for the gadget to get to work. You’ll have steaming soup in less than half an hour. It saves you time and energy as you’ll not be using different utensils leaving you with a full sink to clean afterward. With this maker, it comes down to choosing ingredients, chopping them and putting them in the jug.

The highest temperature setting cooks soup thoroughly so you can have deliciously healthy soup.

Even with the high temperature, this model is designed to work with vegetable soups. If you desire to bring in ingredients like chicken and meat, you’ll have to precook them before including them in a recipe. This is becasuse temperature of this soup maker does not reach high enough to cook meat into completion.

Smooth or Chunky: Which type brings you delight?

With the smooth and chunky programmes, you get to have soup your way. It can create soup with the smoothest consistency allowing you to make baby food as it blends the ingredients to a very fine texture. For those who don’t have a taste for creamy soup, then you can have it the chunky way.

More than Just a soup maker

This model comes with four-speed settings on the pulse function. You can make different kinds of smoothies and drinks. It lets you make cocktails, shakes, purees, green juices, and breakfast smoothies with cereals and strawberries. You can make runny or thick sauces all thanks to the different speeds achievable on this soup maker.

The speed function also allows customizing soup since sometimes you may not like either smooth or chunky soup.

Heating function

Unlike makers that require you to serve the soup immediately it’s done to prevent it from getting cold, this soup maker allows you to use the heating function to warm soup. It gives you the flexibility of finishing other tasks or waiting for guests to arrive before serving the soup.

It’s good to know that you don’t have to time soup making around dinner time. In fact, you can make it over lunch-hour and then have it in the evening with friends. It may not be very fresh if you wait hours but it will give you peace of mind knowing your soup will be hot when it needs to be.

Fast Soup Making

The 1350W combined power on the heater and blender perform with excellence when it comes to speeding up the soup making process. It can create soup in 20 minutes while the other longer functions will take around 25 minutes. It’s clear that this model outperforms the competion like Morphy Richards and Tefal models.

Track the Progress of your Soup

Although this is a kettle soup maker, you get to see how far the soup has cooked with the help of the digital countdown timer. It helps you to have an idea of how long it will take to cook the soup. Apart from the timer, the settings are well-labelled to provide easy choosing of the settings. The buttons have a springy feel so that you can be sure when you make a particular selection.

Make frozen drinks

The heat of summer doesn’t mean pushing this maker to the side. It is all you need for making all sorts of frozen drinks thanks to the dedicated ice-crushing button. From margaritas to frozen hot chocolate, frozen mojitos, this maker can do it all.

Cleaning the Berg Soup and Smoothie Maker

This model uses an aluminum kettle. It’s hard for stuff to stick to the surface meaning it will wash easily afterward. With a soapy sponge or kitchen brush, the maker will clean fast and effortlessly.

Also, it has the convenience of using the pulse function with water and dishwasher soap to get any stuck food from the bottom of the maker. It will be easier when you let warm water sit in the jug if you happen to burn any food when cooking.

Customer Views

As we said, Berg is a new name on the market. But it was not hard to find people speaking about this model. I found out some really informative views by some users.

Let’s see what they had to say about Berg.

Without a doubt, the Berg Soup maker has won the hearts of its users. Except for the noisy blending function, everything else seems to work with perfection. If you are up to making delicious soups, then this here might just be what you are looking for.

Close Competitors

Morphy Richards 48822 Soup Maker

Known for their innovative products, Morphy Richards is another favourite maker among soup lovers. It includes four automatic settings allowing you to prepare soup with the thickness you love. It is a maker with a non-stick coating such that you can cook starchy food without worrying about stuff getting stuck to the bottom.

Cleaning this unit is also very simple since, with a soapy sponge, you can have it shiny and waiting for its next use. It boasts a 1.6L capacity which can make soup for four people. It is not as high as the Berg model but sure worth a try since it is quieter than Berg.

Get the Morphy Richards 48822 here.

Salter EK1548 Soup Maker

Salter EK2548 makes soup with satisfying results. It has three automatic settings for making smooth or chunky soup and a blending feature for making cold juices. It works immaculately thanks to the intelligent control system which prevents overspilling and burning of food. It allows you to continue work on other meals without watching if the soup will burn if the stock is too little.

With a stainless steel kettle, this maker detaches from the unit so that you can wash it under the tap. It is easy to use and even simpler to maintain in excellent condition.

Get the Salter EK1548 here.

Tefal NL841140 Soup Maker

Tefal features both manual and automatic settings. It can make smooth soup in only 23 minutes. Thus you won’t be waiting forever just to enjoy your bowl of soup. This maker retains the temperature of the soup up to 40 minutes before it starts cooling down. It provides the comfort of knowing you don’t have to eat soup as soon as you hear the beep that indicates your soup is ready.

For more about the Tefal BL81140, click here.

Features Comparison Table

Model Functions Capacity Cleaning Unique Features
BERG 1350W Soup Maker/ Smoothie Maker Smooth, chunky, 3 temperature settings, 4 speeds, blend, and ice crushing 1.7L Pulse function or manual cleaning with soapy sponge and water Dedicated ice button
Morphy Richards 48822 Soup Maker Smooth, chunky, juice, and blend 1.6L Wiping with a soapy sponge Non-stick stainless steel jug
Salter EK1548 Soup Maker Smooth, chunky, and blend 1.6L Detachable jug and an inbuilt cleaning feature Intelligent control system
Tefal NL841140 Soup Maker Smooth, chunky, compote, blend, and easy cleaning 1.2L Pre-clean function with dishwashing soap and water plus rinsing Keep warm function



Berg is a contraption designed for the modern kitchen. If you look forward to a bowl of soup being stressed about it is the last thing you want to do. With the Berg Soup maker, it only takes a few minutes. Its usefulness spans out to smoothie making and creating frozen drinks. Whether it’s the coldest winter nights or the hottest summer months, this maker will ooze its importance every single day.

Get the Berg 1350W here.