Soups are the ultimate comfort food. Indeed, soups are so important to meals that the original menu description for this type of dish was “restoratifs” in 18th-century France and led to the formation of the word restaurant, according to food historians. Soups have been existed since ancient times. The earliest form of soup was bread soaked with hot liquid called a “sop” or “sup”. A soup is classified as a meal consisting of meat and/or vegetables plus a hot liquid in the form of water, stock or milk. Of course, soup is now transformed into other types such as chilled savoury soups and dessert fruit soups. Most of us can agree that nothing feels better than that first sip of soup, especially when you are ravenous, to immediately calm the stomach or to open up a dormant appetite.

Classic soups are still the most recognised, that is the hot type. They keep us warm on rainy or chilly days, nourish us when we are sick, are generally quick to prepare, can be a meal on their own, or a starter dish. There is a soup out there for each of us. Some of us love chunky or more textured soups while others prefer more silken purees. For our convenience there are ready-made soups in cans or rehydrated powders in sachets that you can make an instant soup, by the addition of hot water. Abroad, you also find fresh soups in the chilled sections of the supermarket which you simply reheat. Here in Jamaica, many fast food outlets and cookshops offer reasonably priced soups, while most restaurants offer a soup of the day.

All around the globe, nations have signature traditional soups. Italy is renowned for minestrone, France has its famous seafood soup Bouillabaisse, the US has New England clam chowder, Gazpacho in Spain, Egusi in Nigeria, Miso in Japan, and there are numerous others. Not to mention the different techniques for making soup as well. A clear broth is known as a consommé, and if you see the word bisque on your menu, automatically you will visualise a seafood-based soup with cream. The diversity of soup is amazing – from a one-pot meal featuring a variety of produce to a simple bowl of tomato soup. Asia is famous for its noodle-based soups.

Here in Jamaica we have many wonderful soup dishes. As a matter of fact, in Jamaican cultural culinary tradition, Saturday is the most popular day for soup. Salted pigs tail and salt beef are typical meats found in local soup. Ground provisions such as dasheen, yam, coco, Irish potatoes as well as chochos and pieces of green banana can be found in soup. Of course, the dumpling is prized in soup made solely of flour or mixed with cornmeal. Bean-based soups are typical, such as the colourful red peas soup and delicious gungo peas soup. Other common soups are chicken soup, chicken foot soup, beef soup, pepperpot soup, boiled corn soup and pumpkin soup. Rastafarian ital culinarians have wonderful vegetable-based soups called “sips”. Mannish water, a goat-based soup is commonly served for celebrations.

In general, Jamaican soups are quite hearty and serve as one-pot meals. However, these days many lighter versions are used as starter soups in many restaurants across the island. Whatever your preference, soups are great any day of the week for lunch or dinner. Personally, I prefer making them from scratch, but if you don’t have time, the offerings are endless.

JuicyChef’s Creamy Beetroot Soup

I love Russian Borscht, a classic beet soup. Naturally I like to spice things up and give my recipes a Caribbean flair. Warming ginger adds depth to this soup.

Ingredients:

6 Beetroots, peeled and cubed

1 onion, diced

1 garlic, crushed

Half inch knob of ginger, peeled and crushed

2 stalks of escallion, sliced

1 litre/ 4 cups vegetable stock

125ml/ Half cup cream

Chopped parsley

Juice of 1 lime

Olive oil

Method:

In a large pot, add olive oil and sauté onion, escallion, garlic and ginger for a few minutes.

Add beets and vegetable stock and bring to a boil then simmer for 20 minutes.

Cool down a little then add to blender/food processor and puree.

Return soup to pot, add cream, season with salt and pepper, juice of lime, mix well and reheat.

Add more cream if you wish and garnish with parsley.

JuicyChef’s Cilantro-Scented Orange and Carrot Soup

The humble carrot makes a lovely light soup when paired with sweet citrus. This can make an elegant starter for a healthy meal.

Ingredients:

6 large carrots, peeled and roughly chopped

1 large orange, zest and juice

1 onion

1 celery stick, roughly chopped

1 garlic clove, roughly chopped

A few pimento grains

1 litre/ 4 cups vegetable stock

1 bunch of cilantro, (reserve half for garnish)

Extra Virgin Olive Oil for drizzling

Method:

In a large pot, add carrots, onions, garlic and celery.

Pour in vegetable stock, add pimentos and bring to a boil then simmer for 15 to 20 minutes.

Cool down a little, add half a bunch of cilantro and puree in a blender.

Pour back soup into the pot, add orange juice and season with salt and pepper and gently reheat.

Serve soup garnished with more cilantro, orange zest and a drizzle of extra virgin olive oil with chunky bread on the side.

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Contact me at juicycheffoodmedia@gmail.com

Bon Appétit!