Thirty complete, practical soup recipes inspired by kitchens across Australia, Europe, Asia, the Middle East and the Americas.

Few foods bring people together like soup. A pot can turn vegetables, herbs, grains, legumes and modest amounts of meat into a meal that feeds a family, fills the freezer and often tastes even better the next day. Across cultures, the ingredients change, but the method is familiar: begin with flavourful liquid and build the bowl in layers.

Broth & Co bone broth powders and concentrates shorten the stock-making stage. Prepare the product according to its label, measure the quantity of prepared broth listed in the recipe and adjust with a little water near the end if grains or legumes absorb more liquid than expected.

The regional recipes in this collection are accessible home-cook adaptations rather than claims of one definitive traditional version. Family and regional methods vary, and several classics traditionally use other stocks. Here, bone broth provides the savoury base while the characteristic vegetables, aromatics, spices and finishing ingredients lead the flavour.

Key Takeaways

1.     All 30 recipes include measured ingredients and complete methods.

2.     Every method begins again at step 1, so each recipe stands on its own.

3.     Prepared broth is measured as liquid; follow the product label before adding it to the recipe.

4.     Brown meat and aromatic vegetables where directed to build depth before adding broth.

5.     Add delicate herbs, citrus and leafy vegetables near the end to preserve freshness.

6.     Cool leftovers promptly and refrigerate or freeze them in practical portions.

Choose the Right Broth

1.     NAKED Bone Broth Powder suits soups where vegetables, herbs, miso or gentle spices should lead.

2.     Original Bone Broth Powder is the flexible all-rounder for chicken, grains, legumes and family soups.

3.     BEEFY Bone Broth Powder suits caramelised onion, beef, beetroot and robust winter flavours.

4.     Energy Performance Bone Broth Powder pairs naturally with mushroom and rustic grain soups.

5.     Ginger & Turmeric Bone Broth Concentrate suits coconut, ginger, curry and aromatic noodle soups.

For a product-by-product overview, read Which Broth + Co Bone Broth Is Right for You? A Complete Comparison Guide.

Seven Ways to Make Better Soup

1.     Season in stages and taste again after simmering.

2.     Brown meat in batches so it sears rather than steams.

3.     Cook onion, carrot and celery until softened before adding liquid.

4.     Add grains and pasta with enough time and liquid to cook properly.

5.     Keep dairy and coconut soups at a gentle simmer to prevent splitting.

6.     Finish with acidity—lemon, lime or vinegar—when a soup tastes heavy or flat.

7.     Cool large batches in shallow containers rather than leaving a full pot at room temperature.

Australia & Europe

1. Australian Beef & Vegetable Soup

Serves: 6 | Prep: 20 min | Cook: 1 hr 45 min

Best with: Original or BEEFY Bone Broth Powder

Ingredients

•     500 g beef chuck, cut into 2 cm pieces

•     2 tbsp olive oil

•     1 brown onion, diced

•     2 garlic cloves, crushed

•     2 carrots, sliced

•     2 celery stalks, sliced

•     2 medium potatoes, diced

•     250 g pumpkin, diced

•     150 g green beans, trimmed and cut

•     1.5 litres prepared Broth & Co bone broth

•     1 tsp dried thyme

•     2 bay leaves

•     Sea salt and cracked black pepper, to taste

•     2 tbsp chopped parsley, to serve

Method

1.     Heat 1 tbsp oil in a large soup pot over medium-high heat. Brown the beef in two batches, adding the remaining oil as needed, then transfer to a plate.

2.     Reduce heat to medium. Add onion, garlic, carrot and celery and cook for 5 minutes.

3.     Return beef to the pot. Add broth, potatoes, thyme and bay leaves. Bring to a boil, reduce heat, cover partially and simmer for 75 minutes.

4.     Add pumpkin and green beans. Simmer uncovered for 20 minutes, or until the beef and vegetables are tender.

5.     Remove bay leaves. Season to taste and serve with parsley.

Broth & Co Tip

Add 100 g rinsed pearl barley with the potatoes and an extra 250 ml broth for a heartier version.

2. Italian Minestrone

Serves: 6 | Prep: 15 min | Cook: 40 min

Best with: Original Bone Broth Powder

Ingredients

•     2 tbsp olive oil

•     1 onion, diced

•     2 carrots, diced

•     2 celery stalks, diced

•     2 garlic cloves, crushed

•     1 zucchini, diced

•     400 g tin diced tomatoes

•     1.25 litres prepared Broth & Co bone broth

•     400 g tin cannellini beans, drained and rinsed

•     150 g green beans, cut into 3 cm lengths

•     100 g small pasta

•     1 tsp dried oregano

•     2 tbsp chopped basil

•     Parmesan, to serve

Method

1.     Heat oil in a large pot over medium heat. Cook onion, carrot and celery for 6 minutes. Add garlic and zucchini and cook for 2 minutes.

2.     Add tomatoes, broth and oregano. Bring to a simmer and cook for 15 minutes.

3.     Add cannellini beans, green beans and pasta. Simmer for 10–12 minutes, stirring occasionally, until the pasta is tender.

4.     Stir through basil, adjust seasoning and serve with parmesan.

Broth & Co Tip

Add a handful of baby spinach during the final minute.

3. French Onion Soup

Serves: 4 | Prep: 15 min | Cook: 1 hr 10 min

Best with: BEEFY Bone Broth Powder

Ingredients

•     6 large brown onions, thinly sliced

•     40 g butter

•     1 tbsp olive oil

•     2 garlic cloves, crushed

•     2 tbsp plain flour

•     125 ml dry white wine (optional)

•     1.25 litres prepared Broth & Co bone broth

•     1 tsp thyme leaves

•     1 bay leaf

•     8 baguette slices

•     120 g grated Gruyère or Swiss cheese

•     Black pepper, to taste

Method

1.     Melt butter with oil in a heavy pot over medium-low heat. Add onions and a pinch of salt. Cook for 35–40 minutes, stirring regularly, until deeply caramelised.

2.     Add garlic and cook for 1 minute. Sprinkle over flour and stir for 2 minutes.

3.     Add wine, if using, and scrape the base of the pot. Gradually add broth, then thyme and bay leaf.

4.     Simmer uncovered for 20 minutes. Remove bay leaf and season with pepper.

5.     Toast baguette slices. Ladle soup into ovenproof bowls, top with bread and cheese, then grill until golden and bubbling.

Broth & Co Tip

Patient caramelisation creates the characteristic depth; avoid turning up the heat to rush it.

4. Greek Avgolemono (Lemon Chicken Soup)

Serves: 6 | Prep: 15 min | Cook: 35 min

Best with: Original Bone Broth Powder

Ingredients

•     1.5 litres prepared Broth & Co bone broth

•     120 g arborio rice

•     300 g cooked chicken, shredded

•     2 large eggs

•     80 ml fresh lemon juice

•     2 tbsp chopped dill

•     Sea salt and black pepper, to taste

Method

1.     Bring broth to a gentle simmer. Add rice and cook for 18–20 minutes until tender. Stir in chicken and reduce heat to low.

2.     Whisk eggs and lemon juice in a bowl until combined. Slowly whisk in 250 ml hot broth, a little at a time, to temper the eggs.

3.     Pour the egg mixture slowly into the soup while stirring. Warm gently for 2–3 minutes without boiling.

4.     Season to taste and serve with dill.

Broth & Co Tip

Once the eggs are added, keep the soup below a simmer for a smooth finish.

5. Hungarian Goulash Soup

Serves: 6 | Prep: 20 min | Cook: 2 hr

Best with: BEEFY Bone Broth Powder

Ingredients

•     700 g beef chuck, cut into 2 cm pieces

•     2 tbsp olive oil

•     2 onions, diced

•     2 garlic cloves, crushed

•     2 tbsp sweet Hungarian paprika

•     1 tsp caraway seeds

•     1 red capsicum, diced

•     2 carrots, sliced

•     2 medium potatoes, diced

•     1.5 litres prepared Broth & Co bone broth

•     2 tbsp tomato paste

•     2 tbsp chopped parsley

Method

1.     Heat oil in a large pot and brown beef in batches. Set aside.

2.     Cook onions for 6 minutes. Add garlic, paprika and caraway and stir for 30 seconds.

3.     Return beef to the pot. Add capsicum, broth and tomato paste. Bring to a simmer, cover partially and cook for 75 minutes.

4.     Add carrots and potatoes and simmer for 30 minutes, or until tender.

5.     Season and finish with parsley.

Broth & Co Tip

Bloom the paprika briefly but do not scorch it, as burnt paprika tastes bitter.

6. Irish Barley & Beef Soup

Serves: 6 | Prep: 20 min | Cook: 1 hr 35 min

Best with: Original Bone Broth Powder

 

Ingredients

•     500 g beef chuck, diced

•     1 tbsp olive oil

•     1 onion, diced

•     2 carrots, diced

•     2 celery stalks, diced

•     150 g pearl barley, rinsed

•     1.5 litres prepared Broth & Co bone broth

•     2 bay leaves

•     1 tsp dried thyme

•     2 tbsp chopped parsley

Method

1.     Brown beef in oil in a large pot, then set aside.

2.     Cook onion, carrot and celery for 5 minutes. Return beef to the pot.

3.     Add barley, broth, bay leaves and thyme. Bring to a boil, then simmer partially covered for 75–90 minutes.

4.     Stir occasionally and add a little water if the barley thickens the soup too much.

5.     Remove bay leaves, season and serve with parsley.

Broth & Co Tip

Cool completely before freezing in individual portions for up to three months.

Asia & the Middle East

7. Vietnamese Beef Pho

Serves: 6 | Prep: 20 min | Cook: 55 min

Best with: BEEFY Bone Broth Powder

Ingredients

•     1 onion, halved

•     5 cm ginger, halved lengthways

•     1.75 litres prepared Broth & Co bone broth

•     2 cinnamon sticks

•     3 star anise

•     4 whole cloves

•     1 tbsp fish sauce, plus extra to taste

•     250 g dried rice noodles

•     500 g beef sirloin, very thinly sliced

•     150 g bean sprouts

•     3 spring onions, sliced

•     1 cup mixed Thai basil and coriander

•     2 limes, cut into wedges

•     Sliced chilli, optional

Method

1.     Char onion and ginger cut-side down in a dry pan for 5–7 minutes.

2.     Place broth, onion, ginger, cinnamon, star anise and cloves in a pot. Simmer gently for 35 minutes, then strain and season with fish sauce.

3.     Cook noodles according to packet directions, drain and divide among bowls.

4.     Arrange raw sliced beef over noodles. Bring broth to a rolling boil and ladle immediately over beef.

5.     Serve with bean sprouts, spring onion, herbs, lime and chilli.

Broth & Co Tip

Freeze the beef for 20 minutes before slicing to make paper-thin slices easier.

8. Japanese Miso Soup

Serves: 4 | Prep: 10 min | Cook: 15 min

Best with: NAKED Bone Broth Powder

Ingredients

•     1 litre prepared Broth & Co bone broth

•     100 g mushrooms, sliced

•     3 tbsp white miso paste

•     200 g firm tofu, cut into 1.5 cm cubes

•     1 tbsp dried wakame

•     2 spring onions, finely sliced

•     1 nori sheet, cut into strips

Method

1.     Heat broth gently and add mushrooms. Simmer for 5 minutes.

2.     Place miso in a bowl and whisk with 125 ml hot broth until smooth.

3.     Reduce heat to low. Add tofu and wakame, then stir in the miso mixture. Warm for 2 minutes without boiling.

4.     Divide among bowls and top with spring onion and nori.

Broth & Co Tip

Avoid boiling after adding miso to preserve its delicate flavour and texture.

9. Thai Coconut Chicken Soup (Tom Kha Gai)

Serves: 4–6 | Prep: 15 min | Cook: 30 min

Best with: Ginger & Turmeric Bone Broth Concentrate

Ingredients

•     1 litre prepared Broth & Co Ginger & Turmeric Bone Broth

•     400 ml coconut milk

•     2 lemongrass stalks, bruised and cut into pieces

•     4 makrut lime leaves, torn

•     5 slices galangal or ginger

•     400 g chicken breast, thinly sliced

•     200 g mushrooms, sliced

•     1 tbsp fish sauce

•     60 ml lime juice

•     1 tsp brown sugar, optional

•     Coriander and sliced chilli, to serve

Method

1.     Combine broth, coconut milk, lemongrass, lime leaves and galangal in a pot. Simmer gently for 10 minutes.

2.     Add chicken and mushrooms. Simmer for 8–10 minutes until chicken is cooked through.

3.     Remove large aromatics if preferred. Stir in fish sauce, lime juice and sugar, if using.

4.     Taste for a balance of salty, sour and creamy, then serve with coriander and chilli.

Broth & Co Tip

Add lime juice after cooking so its fresh acidity stays bright.

10. Chinese Wonton Soup

Serves: 4 | Prep: 10 min | Cook: 15 min

Best with: Original Bone Broth Powder

Ingredients

•     1.25 litres prepared Broth & Co bone broth

•     20 fresh wontons

•     150 g baby bok choy, halved

•     1 tsp sesame oil

•     ¼ tsp ground white pepper

•     2 spring onions, sliced

•     1 tbsp light soy sauce, optional

Method

1.     Bring broth to a gentle boil in a medium pot.

2.     Add wontons and cook according to packet directions, usually 4–6 minutes, until they float and the filling is cooked.

3.     Add bok choy for the final 2 minutes.

4.     Stir in sesame oil, white pepper and soy sauce, if using.

5.     Serve immediately with spring onion.

Broth & Co Tip

Cook only the quantity you plan to eat; wonton wrappers soften if stored in broth.

11. Korean-Inspired Beef & Vegetable Soup

Serves: 6 | Prep: 20 min | Cook: 45 min

Best with: BEEFY Bone Broth Powder

Ingredients

•     500 g beef brisket, thinly sliced

•     1 tbsp neutral oil

•     2 garlic cloves, crushed

•     1.5 litres prepared Broth & Co bone broth

•     200 g mushrooms, sliced

•     1 tbsp tamari or soy sauce

•     200 g baby spinach

•     1 tsp sesame oil

•     2 spring onions, sliced

•     1 tbsp toasted sesame seeds

Method

1.     Heat oil in a large pot and brown beef in two batches.

2.     Return all beef to the pot, add garlic and cook for 30 seconds. Pour in broth and simmer for 25 minutes.

3.     Add mushrooms and soy sauce and cook for 8 minutes.

4.     Stir through spinach until wilted. Remove from heat and add sesame oil.

5.     Serve with spring onions and sesame seeds.

Broth & Co Tip

Serve with steamed rice and kimchi for a fuller meal.

12. Moroccan Harira

Serves: 6 | Prep: 20 min | Cook: 1 hr

Best with: Original Bone Broth Powder

Ingredients

•     1 tbsp olive oil

•     1 onion, diced

•     2 celery stalks, diced

•     2 carrots, diced

•     1 tsp ground cumin

•     1 tsp ground coriander

•     1 tsp turmeric

•     ½ tsp cinnamon

•     400 g tin diced tomatoes

•     1.5 litres prepared Broth & Co bone broth

•     400 g tin chickpeas, drained

•     100 g brown lentils, rinsed

•     2 tbsp chopped coriander

•     Lemon wedges, to serve

Method

1.     Heat oil and cook onion, celery and carrots for 6 minutes.

2.     Add cumin, coriander, turmeric and cinnamon and stir for 1 minute.

3.     Add tomatoes, broth, chickpeas and lentils. Bring to a boil, then simmer partially covered for 40–45 minutes.

4.     When lentils are tender, season and stir through coriander.

5.     Serve with lemon wedges.

Broth & Co Tip

The flavour develops overnight, making this an excellent make-ahead soup.

The Americas & Family Favourites

13. Mexican Tortilla Soup

Serves: 6 | Prep: 15 min | Cook: 35 min

Best with: Original Bone Broth Powder

Ingredients

•     1 tbsp olive oil

•     1 onion, diced

•     2 garlic cloves, crushed

•     1 red capsicum, diced

•     1 tsp ground cumin

•     1 tsp smoked paprika

•     400 g tin diced tomatoes

•     1.25 litres prepared Broth & Co bone broth

•     400 g tin black beans, drained

•     150 g corn kernels

•     250 g cooked chicken, shredded, optional

•     6 corn tortillas, cut into strips

•     1 avocado, diced

•     Coriander and lime wedges, to serve

Method

1.     Heat oven to 200°C. Arrange tortilla strips on a tray, spray lightly with oil and bake for 8–10 minutes until crisp.

2.     Meanwhile, heat oil in a pot. Cook onion and capsicum for 5 minutes, then add garlic, cumin and paprika for 1 minute.

3.     Add tomatoes and broth and simmer for 15 minutes.

4.     Add beans, corn and chicken, if using, and simmer for 5 minutes.

5.     Serve topped with tortilla strips, avocado, coriander and lime.

Broth & Co Tip

Add sliced jalapeño with the capsicum for extra heat.

14. Creamy Pumpkin Soup

Serves: 4–6 | Prep: 15 min | Cook: 35 min

Best with: NAKED Bone Broth Powder

Ingredients

•     2 tbsp olive oil

•     1 onion, chopped

•     2 garlic cloves, crushed

•     1 kg pumpkin, peeled and cut into 3 cm pieces

•     1 litre prepared Broth & Co bone broth

•     125 ml cream, optional

•     1 tsp thyme leaves

•     Black pepper, to taste

Method

1.     Heat oil in a large pot. Cook onion for 5 minutes, then add garlic for 30 seconds.

2.     Add pumpkin and broth. Bring to a boil, then simmer covered for 20–25 minutes until very tender.

3.     Blend until smooth using a stick blender.

4.     Stir in cream, if using, and warm gently. Season with thyme and pepper.

Broth & Co Tip

Roast the pumpkin at 200°C for 25 minutes before adding for a deeper flavour.

15. Roasted Tomato & Basil Soup

Serves: 4 | Prep: 20 min | Cook: 45 min

Best with: NAKED Bone Broth Powder

Ingredients

•     1.5 kg ripe tomatoes, halved

•     1 onion, cut into wedges

•     4 garlic cloves, unpeeled

•     2 tbsp olive oil

•     750 ml prepared Broth & Co bone broth

•     1 cup basil leaves

•     Black pepper, to taste

Method

1.     Heat oven to 210°C. Place tomatoes, onion and garlic on a tray, drizzle with oil and roast for 25–30 minutes.

2.     Squeeze garlic from skins and transfer all roasted vegetables and juices to a pot.

3.     Add broth and simmer for 10 minutes.

4.     Blend until smooth, then stir through basil and season with pepper.

Broth & Co Tip

Serve with toasted sourdough or a cheese toastie.

16. Creamy Mushroom Soup

Serves: 4–6 | Prep: 15 min | Cook: 35 min

Best with: Energy Performance Bone Broth Powder

Ingredients

•     40 g butter

•     1 onion, diced

•     2 garlic cloves, crushed

•     500 g mixed mushrooms, sliced

•     2 tbsp plain flour

•     1 litre prepared Broth & Co bone broth

•     125 ml cream, optional

•     1 tsp thyme leaves

•     2 tbsp chopped parsley

Method

1.     Melt butter in a pot and cook onion for 5 minutes. Add garlic for 30 seconds.

2.     Add mushrooms and cook over medium-high heat for 8–10 minutes until browned and their liquid has evaporated.

3.     Sprinkle over flour and stir for 1 minute. Gradually add broth while stirring.

4.     Simmer for 15 minutes. Blend half the soup, leaving some mushroom pieces whole.

5.     Stir in cream, if using, and finish with thyme and parsley.

Broth & Co Tip

Deglaze the mushrooms with 60 ml dry white wine before adding flour for extra depth.

17. Pea & Ham Soup

Serves: 6 | Prep: 15 min | Cook: 2 hr 15 min

Best with: Original Bone Broth Powder

Ingredients

•     500 g green split peas, rinsed

•     1 smoked ham hock, about 1 kg

•     1 onion, diced

•     2 carrots, diced

•     2 celery stalks, diced

•     1.75 litres prepared Broth & Co bone broth

•     2 bay leaves

•     2 tbsp chopped parsley

Method

1.     Place split peas, ham hock, onion, carrots, celery, broth and bay leaves in a large pot.

2.     Bring to a boil, skim any foam, then reduce heat and simmer partially covered for 2 hours, stirring occasionally.

3.     Remove ham hock. Discard skin and bone, shred the meat and return it to the soup.

4.     Add extra water if needed, season carefully and stir through parsley.

Broth & Co Tip

The ham may be salty, so taste before adding any extra salt.

18. Classic Chicken Noodle Soup

Serves: 6 | Prep: 15 min | Cook: 40 min

Best with: Original Bone Broth Powder

Ingredients

•     1 tbsp olive oil

•     1 onion, diced

•     2 carrots, sliced

•     2 celery stalks, sliced

•     1.5 litres prepared Broth & Co bone broth

•     150 g egg noodles

•     350 g cooked chicken, shredded

•     2 tbsp chopped parsley

•     Black pepper, to taste

Method

1.     Heat oil in a pot and cook onion, carrots and celery for 7 minutes.

2.     Add broth and simmer for 12 minutes.

3.     Add noodles and cook according to packet directions until tender.

4.     Stir through chicken and warm for 2–3 minutes.

5.     Finish with parsley and black pepper.

Broth & Co Tip

If freezing, store cooked noodles separately and add them when reheating.

More Global Favourites

19. Portuguese-Inspired Caldo Verde

Serves: 6 | Prep: 15 min | Cook: 40 min

Best with: Original Bone Broth Powder

Ingredients

•     1 tbsp olive oil

•     1 onion, diced

•     2 garlic cloves, crushed

•     750 g floury potatoes, peeled and diced

•     1.5 litres prepared Broth & Co bone broth

•     150 g chorizo, sliced

•     200 g kale, stems removed and finely shredded

•     Black pepper, to taste

Method

1.     Heat oil in a pot. Cook onion for 5 minutes and garlic for 30 seconds.

2.     Add potatoes and broth. Simmer for 20 minutes until potatoes are soft.

3.     Blend the potato base until smooth. Return to low heat.

4.     Brown chorizo in a separate pan, then add to the soup with kale. Simmer for 5–7 minutes.

5.     Season with pepper and serve.

Broth & Co Tip

For a lighter version, use less chorizo and add extra kale.

20. Spanish Chickpea & Spinach Soup

Serves: 6 | Prep: 15 min | Cook: 35 min

Best with: Original Bone Broth Powder

Ingredients

•     2 tbsp olive oil

•     1 onion, diced

•     3 garlic cloves, sliced

•     1 tsp smoked paprika

•     ½ tsp ground cumin

•     400 g tin diced tomatoes

•     1.25 litres prepared Broth & Co bone broth

•     2 x 400 g tins chickpeas, drained

•     200 g baby spinach

•     1 tbsp sherry vinegar

•     Chopped parsley, to serve

Method

1.     Heat oil and cook onion for 6 minutes. Add garlic, paprika and cumin and stir for 30 seconds.

2.     Add tomatoes, broth and chickpeas. Simmer for 20 minutes.

3.     Mash a cup of chickpeas against the side of the pot to thicken the soup slightly.

4.     Add spinach and cook until wilted. Stir in sherry vinegar.

5.     Season and serve with parsley.

Broth & Co Tip

Serve with crusty bread rubbed with garlic.

21. Polish-Inspired Cabbage & Sausage Soup

Serves: 6 | Prep: 20 min | Cook: 45 min

Best with: BEEFY Bone Broth Powder

Ingredients

•     1 tbsp olive oil

•     300 g smoked sausage, sliced

•     1 onion, diced

•     2 carrots, sliced

•     2 garlic cloves, crushed

•     500 g green cabbage, shredded

•     2 potatoes, diced

•     1.5 litres prepared Broth & Co bone broth

•     1 tsp caraway seeds

•     2 bay leaves

•     2 tbsp chopped dill

Method

1.     Brown sausage in oil in a large pot, then set aside.

2.     Cook onion and carrots for 5 minutes. Add garlic and caraway for 30 seconds.

3.     Add cabbage, potatoes, broth and bay leaves. Simmer for 25 minutes.

4.     Return sausage and simmer for 5 minutes.

5.     Remove bay leaves, season and finish with dill.

Broth & Co Tip

A spoonful of sauerkraut added at the end brings extra tang.

22. Indian-Inspired Mulligatawny

Serves: 6 | Prep: 20 min | Cook: 45 min

Best with: Ginger & Turmeric Bone Broth Concentrate

Ingredients

•     1 tbsp ghee or olive oil

•     1 onion, diced

•     2 garlic cloves, crushed

•     2 tsp grated ginger

•     1 tbsp mild curry powder

•     1 tsp ground cumin

•     1 carrot, diced

•     1 green apple, peeled and diced

•     100 g red lentils, rinsed

•     1.25 litres prepared Broth & Co Ginger & Turmeric Bone Broth

•     400 ml coconut milk

•     250 g cooked chicken, shredded, optional

•     60 ml lemon juice

•     Coriander, to serve

Method

1.     Heat ghee in a pot. Cook onion for 5 minutes, then add garlic, ginger, curry powder and cumin for 1 minute.

2.     Add carrot, apple, lentils and broth. Simmer for 25 minutes until lentils are soft.

3.     Stir in coconut milk and chicken, if using, and simmer for 5 minutes.

4.     Blend partially for a textured soup. Stir in lemon juice.

5.     Season and serve with coriander.

Broth & Co Tip

Serve with steamed basmati rice if you would like a more substantial meal.

23. Malaysian-Inspired Chicken Laksa

Serves: 4 | Prep: 20 min | Cook: 30 min

Best with: Ginger & Turmeric Bone Broth Concentrate

Ingredients

•     200 g dried rice noodles

•     1 tbsp neutral oil

•     3 tbsp laksa paste

•     1 litre prepared Broth & Co Ginger & Turmeric Bone Broth

•     400 ml coconut milk

•     400 g chicken thigh, thinly sliced

•     150 g green beans, cut

•     150 g bean sprouts

•     2 boiled eggs, halved

•     Coriander, lime wedges and sliced chilli, to serve

Method

1.     Cook noodles according to packet directions, drain and divide among bowls.

2.     Heat oil in a pot and cook laksa paste for 1–2 minutes until fragrant.

3.     Add broth and coconut milk and bring to a gentle simmer.

4.     Add chicken and green beans and simmer for 8–10 minutes until cooked.

5.     Ladle over noodles and top with bean sprouts, eggs, coriander, lime and chilli.

Broth & Co Tip

Laksa pastes vary in salt and heat, so taste before adding extra seasoning.

24. Filipino-Inspired Chicken Tinola

Serves: 6 | Prep: 20 min | Cook: 45 min

Best with: Original Bone Broth Powder

Ingredients

•     1 tbsp neutral oil

•     1 onion, sliced

•     4 garlic cloves, crushed

•     5 cm ginger, cut into matchsticks

•     1 kg bone-in chicken thighs

•     1.5 litres prepared Broth & Co bone broth

•     2 tbsp fish sauce

•     500 g green papaya or choko, peeled and cut into wedges

•     150 g baby spinach

•     Black pepper, to taste

Method

1.     Heat oil in a pot. Cook onion, garlic and ginger for 4 minutes.

2.     Add chicken and brown lightly for 5 minutes.

3.     Pour in broth and fish sauce. Bring to a boil, skim if needed, then simmer for 25 minutes.

4.     Add green papaya or choko and cook for 10–12 minutes until tender.

5.     Stir through spinach, season with pepper and serve.

Broth & Co Tip

Serve with steamed rice and extra fish sauce at the table.

25. Lebanese-Inspired Red Lentil Soup

Serves: 6 | Prep: 15 min | Cook: 35 min

Best with: NAKED Bone Broth Powder

Ingredients

•     2 tbsp olive oil

•     1 onion, diced

•     2 carrots, diced

•     2 garlic cloves, crushed

•     1 tsp ground cumin

•     ½ tsp turmeric

•     300 g red lentils, rinsed

•     1.5 litres prepared Broth & Co bone broth

•     60 ml lemon juice

•     2 tbsp chopped parsley

•     Extra virgin olive oil, to serve

Method

1.     Heat oil and cook onion and carrots for 6 minutes. Add garlic, cumin and turmeric for 1 minute.

2.     Add lentils and broth. Bring to a boil, then simmer for 22–25 minutes until very soft.

3.     Blend until smooth or leave slightly textured.

4.     Stir in lemon juice and season to taste.

5.     Serve with parsley and a drizzle of olive oil.

Broth & Co Tip

Add lemon gradually and taste—the bright finish should balance the earthy lentils.

26. Persian-Inspired Herb & Bean Soup

Serves: 8 | Prep: 25 min | Cook: 1 hr

Best with: Original Bone Broth Powder

Ingredients

•     2 tbsp olive oil

•     1 onion, diced

•     1 tsp turmeric

•     1.75 litres prepared Broth & Co bone broth

•     400 g tin chickpeas, drained

•     400 g tin kidney beans, drained

•     100 g brown lentils, rinsed

•     100 g wholemeal noodles

•     2 cups chopped parsley

•     1 cup chopped coriander

•     1 cup chopped spinach

•     ½ cup chopped dill

•     250 g Greek yoghurt, to serve, optional

Method

1.     Heat oil and cook onion for 7 minutes. Add turmeric and stir for 30 seconds.

2.     Add broth, chickpeas, kidney beans and lentils. Simmer for 30 minutes.

3.     Add noodles and cook until almost tender.

4.     Stir in parsley, coriander, spinach and dill and simmer for 8 minutes.

5.     Season and serve with yoghurt, if desired.

Broth & Co Tip

This is a simplified home-cook adaptation inspired by ash reshteh; traditional versions may include reshteh noodles, whey and fried mint.

27. Brazilian-Inspired Black Bean Soup

Serves: 6 | Prep: 20 min | Cook: 45 min

Best with: BEEFY Bone Broth Powder

Ingredients

•     1 tbsp olive oil

•     1 onion, diced

•     1 red capsicum, diced

•     3 garlic cloves, crushed

•     1 tsp ground cumin

•     ½ tsp smoked paprika

•     2 x 400 g tins black beans, drained

•     1.25 litres prepared Broth & Co bone broth

•     1 bay leaf

•     1 orange, zest finely grated and cut into wedges

•     Coriander, to serve

Method

1.     Heat oil and cook onion and capsicum for 6 minutes. Add garlic, cumin and paprika for 1 minute.

2.     Add beans, broth and bay leaf. Simmer for 25 minutes.

3.     Blend about one-third of the soup and stir it back through to thicken.

4.     Add orange zest, remove bay leaf and season.

5.     Serve with coriander and orange wedges.

Broth & Co Tip

Add diced cooked beef or sausage for a richer version.

28. Peruvian-Inspired Chicken & Quinoa Soup

Serves: 6 | Prep: 20 min | Cook: 40 min

Best with: Original Bone Broth Powder

Ingredients

•     1 tbsp olive oil

•     1 onion, diced

•     2 garlic cloves, crushed

•     1 tsp ground cumin

•     1 carrot, diced

•     1 medium potato, diced

•     120 g quinoa, rinsed well

•     1.5 litres prepared Broth & Co bone broth

•     350 g cooked chicken, shredded

•     150 g corn kernels

•     2 tbsp chopped coriander

•     Lime wedges, to serve

Method

1.     Heat oil and cook onion for 5 minutes. Add garlic and cumin for 30 seconds.

2.     Add carrot, potato, quinoa and broth. Simmer for 20 minutes.

3.     Add chicken and corn and simmer for another 5 minutes.

4.     Season and stir through coriander.

5.     Serve with lime wedges.

Broth & Co Tip

Rinse quinoa thoroughly in a fine sieve to remove its naturally bitter coating.

29. American-Inspired Chicken Corn Chowder

Serves: 6 | Prep: 20 min | Cook: 40 min

Best with: Original Bone Broth Powder

Ingredients

•     30 g butter

•     1 onion, diced

•     2 celery stalks, diced

•     2 tbsp plain flour

•     1 litre prepared Broth & Co bone broth

•     500 g potatoes, diced

•     300 g corn kernels

•     300 g cooked chicken, shredded

•     250 ml milk

•     2 tbsp chopped chives

•     Black pepper, to taste

Method

1.     Melt butter in a pot. Cook onion and celery for 6 minutes.

2.     Stir in flour and cook for 1 minute. Gradually add broth while stirring.

3.     Add potatoes and simmer for 15 minutes.

4.     Add corn, chicken and milk and simmer gently for 8 minutes without boiling hard.

5.     Season with pepper and serve with chives.

Broth & Co Tip

Blend one cup of soup and return it to the pot for extra creaminess without more cream.

30. Ukrainian-Inspired Beetroot Borscht

Serves: 6 | Prep: 25 min | Cook: 1 hr

Best with: BEEFY Bone Broth Powder

Ingredients

•     2 tbsp olive oil

•     1 onion, diced

•     2 carrots, grated

•     500 g beetroot, peeled and grated

•     300 g green cabbage, shredded

•     400 g tin diced tomatoes

•     1.5 litres prepared Broth & Co bone broth

•     2 medium potatoes, diced

•     1 bay leaf

•     2 tbsp apple cider vinegar

•     2 tbsp chopped dill

•     Sour cream, to serve, optional

Method

1.     Heat oil and cook onion and carrots for 6 minutes. Add beetroot and cook for 5 minutes.

2.     Add cabbage, tomatoes, broth, potatoes and bay leaf. Bring to a boil.

3.     Reduce heat and simmer partially covered for 35–40 minutes until vegetables are tender.

4.     Remove bay leaf and stir in vinegar. Season to taste.

5.     Serve with dill and sour cream, if desired.

Broth & Co Tip

Borscht varies widely by region and family; this is a vegetable-forward home-cook adaptation.

Meal Prep, Storage and Reheating

1.     Refrigerate cooked soup within two hours, or sooner in hot weather, using shallow covered containers.

2.     Use refrigerated soup within three days unless your local food-safety guidance or ingredient packaging specifies otherwise.

3.     Freeze cooled soup in labelled portions for up to three months for best quality.

4.     Leave headspace in freezer containers because liquid expands.

5.     Freeze pasta, noodles and delicate dairy separately when possible, then add them after reheating.

6.     Reheat until steaming hot throughout, stirring to eliminate cold spots.

7.     Do not repeatedly cool and reheat the same large batch; portion what you need.

Frequently Asked Questions

Can I use bone broth powder instead of stock?

Yes. Prepare it according to the current product label, then measure the liquid amount specified in the recipe. Because products and preferences differ, taste before adding extra salt.

Why do the recipes list prepared broth?

Powder and concentrate are concentrated ingredients. Listing prepared liquid makes the recipe volume clear and avoids assuming that every product has the same scoop or dilution rate.

Can I halve the recipes?

Yes. Halve every ingredient and use a pot that keeps enough depth for gentle simmering. Cooking time may be slightly shorter, but meat, grains and legumes must still become fully tender.

Which soups freeze best?

Broth-based, bean, lentil, pumpkin, tomato, beef and barley soups generally freeze well. Noodles can soften and dairy can separate, so add those fresh where practical.

How can I increase protein?

Add chicken, beef, fish, tofu, eggs, beans, lentils or yoghurt according to the recipe. Bone broth contributes protein, but a complete meal may benefit from an additional protein food.

Are all these recipes traditional?

They are accessible adaptations inspired by recognised dishes. Traditional recipes vary by region and family, and several have been adjusted to use Broth & Co bone broth and ingredients available in Australian kitchens.

Continue Exploring

1.     From Australia to Asia: A Journey Through Traditional Soups, Broths & Nourishing Recipes

2.     Mediterranean Bone Broth Recipes

3.     Latin American Soups, Stews & Comfort Food Recipes with Bone Broth

4.     Eastern European Comfort in a Bowl: Traditional Soups & Stews with Bone Broth

5.     Hawker Bone Broth Recipes

6.     Ginger & Turmeric Bone Broth Concentrate: Traditional Ingredients, Modern Nutrition

Final Thoughts

Great soup is less about complexity than sequence: soften the aromatics, brown where it adds flavour, add good broth, give sturdy ingredients time and finish fresh ingredients gently. Once that rhythm becomes familiar, a recipe becomes a starting point rather than a restriction.

These 30 bowls travel widely, but they share a practical purpose: turning everyday ingredients into food worth gathering around. Choose one recipe for tonight, one for the freezer and one flavour you have never cooked before. A well-used soup pot can take you a surprisingly long way.