Soups and broths nourish the soul across cultures, they are hydrating and easy to digest
In kitchens around the world, there’s one dish that seems to transcend time, borders, and trends: soup. Whether it’s a restorative bowl of Vietnamese pho, a robust lentil soup from the Middle East, or the classic American chicken noodle, soups and broths offer something more than just sustenance—they offer solace. “Soup is memory. It’s what your grandmother made when you were sick, or what you sipped on a rainy day,” says Chef Maria Rossi, an Italian culinary expert, “It’s the first thing you learn to cook, and often the last thing you crave when you're feeling unwell. That’s not a coincidence—it’s cultural and biological.”
From Italy to Japan, broths have been revered not just for flavour but for their healing properties. Traditional Chinese medicine, for instance, regards certain herbal broths as tools for rebalancing the body’s energies. Ingredients like goji berries, ginseng, and astragalus root are slow-simmered to draw out nutrients that support immunity and energy.
In Western cultures, chicken soup is often dubbed “Jewish penicillin.” Research backs up the idea—studies have shown chicken soup contains anti-inflammatory compounds that help reduce symptoms of upper respiratory infections. The warmth also increases the flow of mucus, helping to clear nasal congestion and soothe sore throats.
Chef Anees Khan, chef and food historian explains, “In Korean cuisine, there's samgyetang — a ginseng chicken soup served in summer to restore energy. It’s deeply rooted in their philosophy of food as medicine. They don’t separate nutrition from healing or from comfort.”
India’s Healing Ladles
India offers a rich variety of soups and broths, each deeply rooted in regional traditions and Ayurveda. From the spicy and tangy rassam of South India—made with tamarind, tomatoes, black pepper, and garlic, known for its digestive and immune-boosting properties — to the hearty dal shorba, a protein-
rich lentil soup infused with turmeric and cumin, Indian soups are both flavourful and functional. Mulligatawny, a colonial-era Anglo-Indian soup, combines lentils, vegetables, and sometimes chicken or rice,
providing a balanced mix of protein, fibre, and warming spices. These soups often incorporate healing ingredients like ginger, garlic, and turmeric, which are known for their anti-inflammatory, antioxidant, and digestive benefits, making them comforting and nourishing staples in Indian households.
The Science of Comfort
It’s not just tradition that makes soup a staple in times of distress. Soups and broths are often easy to digest, hydrating, and packed with nutrients. Slow cooking releases minerals and collagen from bones, making bone broth rich in amino acids and gut-healing properties.
Tia Chourasiya, a nutritionist specializing in functional medicine, says, “Soups are incredibly efficient. They’re hydrating, nutrient-dense, and gentle on the digestive system. And because they’re often eaten slowly and hot, they have a calming effect on the nervous system — great for people dealing with stress or illness.”
Soup’s Staying Power
In an age of grab-and-go eating, soups represent something slow, mindful, and deeply human. They connect us to our roots, our families, and even our healing.
“There’s a reason soup is always served after heartbreak or during the flu,” says Chef Rossi. “It doesn’t just feed the body. It feeds the spirit.” And with the rise of wellness culture and gut-friendly eating, soups and broths may be having more than just a nostalgic comeback—they might be the ultimate modern superfood.
Japanese Miso Soup
Ingredients
• 4 cups dashi
(fish stock or kombu-based vegetarian alternative)
• 2 tbsp miso paste
• ½ cup tofu, cubed
• 2 tbsp chopped scallions
• Optional: wakame seaweed, mushrooms
Instructions
1. Bring dashi to a gentle simmer.
2. Add tofu and any optional ingredients.
3. Dissolve miso paste in a small bowl with some warm dashi, then add to the pot.
Do not boil. Garnish with scallions
and serve immediately.
Italian Minestrone
Ingredients
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 can cannellini beans
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 cup pasta (elbow or small shells)
• Salt, pepper, and Italian herbs to taste
Instructions
1. Sauté onions, carrots, and celery in olive oil.
2. Add zucchini and cook for 5 minutes.
3. Stir in tomatoes, broth, and beans.
4. Simmer for 20 minutes, then add pasta.
5. Cook until tender and serve hot with grated Parmesan.
Classic Chicken Soup
Ingredients
• 1 whole chicken or 4 bone-in pieces
• 3 carrots, sliced
• 3 celery stalks, chopped
• 1 onion, halved
• 2 garlic cloves
• Salt, pepper, and herbs
(thyme, bay leaf)
• 6 cups water or broth
Instructions
1. Simmer all ingredients for 1.5 to 2 hours.
2. Skim the surface occasionally.
3. Remove chicken, shred the meat,
and return it to the pot.
4. Adjust seasoning and enjoy warm.
