Food

Our Favorite Lightning-Fast Soup Recipes From Around the World

From simmer to slurp in half an hour

By SAVEUR Editors

September 26, 2016

Umbrian Vegetable Soup (Zuppa di Verdure all'Agliata) — Unlike a classic slow-cooked minestrone, the vegetables are cooked quickly to preserve their bright flavor. Get the recipe for Umbrian Vegetable Soup (Zuppa di Verdure all'Agliata) »Joseph De Leo

Cream of Parsley Soup with Fresh Horseradish — Brilliantly green and vibrantly flavored, this simple parsley soup--garnished with fiery fresh-grated horseradish--is the perfect first course for a Passover seder feast. Get the recipe for Cream of Parsley Soup with Fresh Horseradish »Matt Taylor-Gross

Almond and Garlic Soup (Ajo Blanco) — Pungent raw garlic shines in this no-cook soup. Get the recipe for Almond and Garlic Soup (Ajo Blanco) »Romulo Yanes

Cold Soba with Mushroom and Leek Seiro Broth — For this deconstructed noodle soup, dip cold noodles into the hot broth, then slurp them quickly—the technique preserves the integrity of the tender, fresh noodles. Get the recipe for Cold Soba with Mushroom and Leek Seiro Broth »Dylan + Jeni

fish soup — Fiskesuppe, as it's called in Norwegian, can be found at nearly every restaurant on the Lofoten Islands of northern Norway. Local cooks sometimes swap out cod for other seasonal fish, such as salmon, or add accents like red pepper, chunks of bacon, or chive oil. Get the recipe for Fiskekrogen's Fish Soup »Michelle Heimerman

avocado soup — As ethereal as its origins, this unusual, chilled summer soup is a specialty at the Singular Patagonia, an otherworldly hotel that borders Sena Última Esperanza (or Last Hope Sound). It's made velvety and rich by the local avocados, which are called paltas. Get the recipe for Avocado Soup »William Hereford

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