Soups

The soups eaten along the Silk Road are typically redolent of aromatic, zesty spices. These soups fall into two categories: those that are made with broths left over from other dishes and enriched with vegetables and herbs (there was no waste on the silk road—all leftovers were used in some way), and those that are hearty enough to be a meal on their own.

I love soup, and the ones that I have included in this chapter are classic silk road pottages, as well as several inspired by silk road seasonings and style. Many of these soups will make a lovely first course, while others will serve as filling, nourishing meals in their own right. Some soups require minimal work, and many entail only chopping the ingredients, and an occasional stir.