Soup recipes: from fresh bowls to fragrant broths

In this clear Vietnamese soup, tender pumpkin cubes hold their shape while small shrimp give the broth a savory depth. Fish sauce, shallot and black pepper keep the flavor simple and distinct.

This Ligurian soup brings chickpeas, Swiss chard and tomatoes together in a hearty, savory broth. The chickpeas stay whole, and the chard softens without losing its earthy flavor. Serve with toasted bread to mop up the last spoonful of broth.

A smooth, fresh broccoli soup for small bowls as a starter. Lemon oil gives the mild soup a bright flavor, while toasted almond crumble adds a crunchy bite.

Chestnut mushrooms and oyster mushrooms are first browned in the oven, then turned into a hearty soup with pieces of mushroom for extra bite. Crisp rye croutons, thyme and a few drops of oil make this a flavourful starter.

Thick udon noodles in a clear, savory dashi broth, topped with soft aburaage that tastes sweet and salty all at once. This Japanese classic is all about balance: the broth stays mild, letting the tofu and springy noodles shine.

This East Javanese chicken soup pairs a fragrant turmeric broth with rice vermicelli, crunchy bean sprouts and crumbly koya made from shrimp crackers and garlic. Serve the toppings separately at the table so everyone can finish the soup to their liking.

This refreshing cucumber soup with yogurt and dill is ready in just a few minutes. Serve it well chilled, with crunchy bread croutons for a little extra bite.

A steaming bowl of soup, a good piece of bread, and a chance to sit down and take it easy. This vegetable soup is simple to make and easy to adapt to your taste.