Sour soup common in Eastern Europe and Northern Asia
Japanese noodle dish
Popular soup in Portuguese cuisine
Thick soup prepared with milk or cream, a roux, and seafood or vegetables
Generic term used in South America to a variety of stew generally made with chicken
Vegetable soup and a native soup of the Yoruba people of western Nigeria
Cold soup and drink made of raw, blended vegetables
Soup or stew of meat and vegetables seasoned with paprika and other spices
Traditional North African soup prepared in Morocco and Algeria
Spicy noodle dish popular in Southeast Asia
Thick soup of Italian origin made with vegetables, often with the addition of pasta or rice, sometimes both
Traditional Indonesian soup mainly composed of broth, meat, and vegetables
Typical dish of Northern Brazil (mostly consumed in Pará, Amazonas, Acre, Amapá and Roraima)
Filipino soup usually served as a Main course with white rice
Type of hot and sour Thai soup, usually cooked with shrimp or prawn
