Grab a world map, find your culinary compass, pick a destination and get cooking!
1) Senegal – Peanut and Squash Soup
A wonderful peanut and vibrant squash dish from this sub-Saharan country, loaded with protein from thepeanuts and lycopene from thetomatoes, this soup is not only healthy, but easy to create. Coriander stems and roots are often used for flavour in Hispanic and Afro-Caribbean cooking and give this dish a little kick if you want to sprinkle them over the top - perfect for a great dinner main with a simple crunchy green salad on the side.
2) Japan – Miso Soup
The intense umami flavour instantly revives the soul and gently warms your body and miso has a great source of antioxidants, dietary fibre and protein to give you a boost.The fermentation of soybeans gives miso its distinct flavour with longer fermentation time producing a darker, stronger flavour and shorter fermentation time a sweet and light miso.
3) Italy – Minestrone
A thick, traditional Italian soup, minestrone is made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock and tomatoes. This is a great way to feed a crowd on a winter's day as the vegetables end up with a robust flavour and you can use almost any vegetable in your fridge.
4) Vietnam – Pho
Pho (pronounced "fuhr") is a light, fragrant soup eaten at any time of day and one of the Vietnamese’s favourite dishes. Make sure you aim for high quality stock as this will be the basis to creating a fantastic pho, along with the aromatic spices and premium quality meat.
5) Peru – Chicken and Coriander Soup
In Peru, chicken and coriander soup is part of the culinary history and tradition, eaten in the home as a main dish and in some places makes for a staple breakfast. With a delicious, hearty and spicy flavour the soup is served all over the country and in more rural places, it includes potatoes and more peas. The distinctive colouring and tangy flavour can be attributed to the fresh coriander leaves.
6) Morocco – Spicy Chickpea Soup
Morocco is a country bursting with colour, noise and movement, it is vibrant, bold and beautiful and this is reflected in the simple and rustic spicy chickpea soup, traditionally eaten with deep wooden spoons. Known as Moroccan comfort food, it is often served with herbed olives and crusty bread or served over fluffy rice.
7) French – Bouillabaisse
Bouillabaisse was originally a stew made by Marseille fishermen using the bony rockfish which they were unable to sell to restaurants or markets. There are at least three kinds of fish in a traditional bouillabaisse, but what makes it different from other fish soups is the selection of Provençal herbs and spices in the broth; the use of bony local Mediterranean fish; the way the fish are added one at a time, and brought to a boil; and the method of serving. In Marseille, the broth is served first in a soup plate with slices of bread and rouille, then the fish is served separately on a large platter.
Compiled by Julie Johnson.