#yearofsoup2025

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YEAR OF SOUP 2025

…is a wrap!!! I had a grand total of SIXTY THREE documented soup incidents. Thats ~1.2 soups per week! I tried my best to write down and take pictures of everything but there’s definitely a lot more from early in the year that I didn’t remember to write down/take pics of. But hey, 63 is plenty!

I’m really glad I got to try such a wide variety of dishes this year. Thank you everyone who suggested a soup last January!

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friend made me a pot of sinigang as a consolation prize for braving the horrors of bay area rush hour traffic

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2025 is my Year of Soup! my new year’s resolution is to try as many different kinds of soups as possible 🍜🥘🍲🍛😋

🗣️ SOUP LOVERS OF TUMBLR, LEND ME YOUR SOUP RECOMMENDATIONS!!!

i’m making a list and will add to it as I go. I’ll prioritize making n eating any recommended ones 😚

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Soups of 2025: Zupa Ogórkowa

This creamy potato soup from Poland relies on one unexpected key ingredient: sour pickles! I never thought pickles could be used for soup, but in hindsight it makes perfect sense. The pickles and brine are so tangy and salty, and the dill and garlic pair amazingly with cream. Last night was chilly and this was a great soup to eat on such an evening. It’s warm and filling, yet not overly so as the pickles cut through the richness with a refreshing zing. This dish uses simple staple ingredients in such a unique way. Easy to make and delicious!

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halloween special edition!!! made some pumpkin soup for my friends and we watched kung fu hustle while handing out candy to trick or treaters

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Soups of 2025: Albondigas

It was 104 degrees today, so of course I had to make caldo de albondigas! My summer garden is producing like crazy, so I had everything I needed to make the broth from scratch this time (usually I just use knorr tomato bouillon 🤭). This was a great way to use up some of my ever-plentiful squash, and I added chopped thai basil to the albondigas instead of mint. Turned out so yummy 🤤 (debes disfrutar a 1000 grados)

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sausage kale & potato soup!!

I’m really feeling this change in season. got marigolds n pumpkins over the weekend and it was mid autumn festival yesterday.. of course i had to have soup!

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lunch today was “leftovers” soup

ingredients: basic mirepoix, sweet peppers, leftover shredded chicken and curried chickpeas, lemon, thyme, cream.

dump it in a pot and simmer for 20 min. quickly devour during last 10 min of 30 min lunch break