Soup Explorers

Soup Explorers set out to offer better-for-you, globally inspired soup flavors over a year ago. With great sadness, we share that our entrepreneurial journey has come to an end. This difficult decision was not made lightly, and we remain forever thankful to our consumers, partners and mentors who supported us, cheered us on, and mentored us through this incredible experience. We will be forever grateful. Here are some pics of the wonderful people and memories we’ve shared with you. Happy Holidays! Here’s to a brighter new year ahead.



Sincerely yours,

Linda and Debarshi

Co-founders of Soup Explorers

Pozole – this week we bring you to Mexico! Some historians believe this dish has a gruesome origin (won’t get into the details but you can look it up) but is now a staple in many Mexican households, especially around the holidays. There are several forms of pozole – blanco, verde and rojo. This version - Pozole Verde, hails from the state of Guerrero, in southern Mexico (where Acapulco is located). It includes bright ingredients such as fresh tomatillos, jalapenos and cilantro, which makes the soup green (hence the verde). The hominy provides a nice chewy bite to help offset the spiciness. It’s a delicious and easy chicken soup to make at home! Give it a try and post a pic!

Laksa – This week we bring you a spicy noodle soup dish popular in Malaysia, Singapore and Indonesia that you can make in less than 30 minutes! The dish’s origins lie in Peranakan cuisine which combines Chinese and Malay culinary influences. There are so many variations of this dish, but we chose to go down a more curry forward and seafood/shrimp path just to mix it up a bit. The broth made from store-bought laksa paste that is just delicious – spicy enough to make you sweat a little and flavorful enough to keep you coming back for more. And don’t get us started on the tofu puffs! They just soak up the broth for you to devour even more of the soup. Hope you’ll give it a try. Let us know what you think! 😋

Happy Thanksgiving! We at Soup Explorers are so thankful for our mentors, friends, partners and customers who have supported us and cheered us on this year. We are still looking for a manufacturer to make our soups and we remain hopeful that we will be back soon. Please stay safe and well this holiday season.

This week, we share another family recipe – this one from Linda’s family – her Mom’s Ginseng Chicken Soup. Across Asia and Asian communities everywhere, there is probably a version of this soup bubbling away. Linda’s mom made this for her growing up when she wasn’t feeling well or was just run down. This one is full of ingredients commonly found in Chinese Medicine such as ginseng, goji berries, ginger and jujube (red dates), all of which have been reported to provide digestive, cognitive and immunity boosting properties. Super easy to make, this comforting soup is great on its own or served with a few wontons. And, as we head into Thanksgiving next week, you can use your leftover turkey bones and meat instead of chicken. Also delish!

This week, we are honored to share with you one of our founder’s (Debarshi’s) family recipes - Indian Sambar! Sambar is a South Indian plant-based stew made with lentils, vegetables, herbs, and spices, including an unique spice blend known as sambar, which is easily found in Indian grocery stores. This dish traces its roots to a coastal state in southern India called Tamil Nadu. And guess who else’s ancestors hail from this great state? The one and only VP-elect !

Give this aromatic and delicious soup a try. It definitely has a bit of a kick to it….just like our soon-to-be VP. 🎉

This week, we bring you flavors from Morocco with a Moroccan Harira Soup. Harira is derived from the word “silk” in Arabic and is commonly served to break the fast during Ramadan. This traditional soup is made with tomatoes, chickpeas and lentils and you can add meat, traditionally lamb; however, we chose to go down the veggie route, and boy – did we land somewhere magical! This silky soup is so comforting - the spices add amazing depth and warmth to the soup and the chickpeas, lentils and pasta made this dish incredibly satisfying. Can’t wait to have this soup again and hopefully, enjoy it one day in Morocco once it’s safe to travel again. Until then, join us in giving this soup a try and daydreaming about a trip to Morocco! Would love to hear your thoughts on this soup or any others you would like us to try!

We’re back to bring you a little bit of France to your home. Pot au feu (‘pot on the fire’) is a traditional French dish made of boiled meats, typically beef, and vegetables. Some historians believe that the origins of Vietnamese Pho were inspired by this dish given the closeness in pronunciation of “feu” and “pho” as well as the French’s appreciation for cows as a food source vs. working animals in the rice fields. Traditionally, you can enjoy this dish separately as broth, followed by the meat and veg course, but we love it as a stew, paired with a glass of Bordeaux. We made this dish in the Instant Pot to speed up the cooking process and so you can enjoy at home on a weeknight. Give it a whirl and let us know what you think! Bon Appetit!

Ochazuke (Japanese Steeped Rice “Soup”) - a traditional dish made with steamed rice and piping hot green tea as your broth! We added some baked salmon and a poached egg and topped with nori, sesame seeds, scallions and red pepper flakes. It’s fragrant, delicious and quick for a yummy weekday meal. Follow us next week as we try and share another recipe idea to bring global soup flavors home!

Tea infused broth = AMAZING! Been reading about different recipes with tea infused broths so paired some chamomile tea with our chicken pho and it was glorious! The tea just perfumed the broth and leaves you feeling warm and cozy. Green tea is another common choice plus all the benefits of tea, so will try that one next week. Give it a whirl with your favorite soup and let us know how it goes!

SOLD OUT! We are busy making our soups more “pho-nomenal” and will be back selling again soon! In the meantime, we’ll be sharing recipe ideas as well as fun facts and tips to help you bring more global flavors home. Thanks again all for your support. We’ll BRB!

Today was graduation day for our Good Food Accelerator program. It was an honor to have participated in this program which helped us be stronger and smarter entrepreneurs and business owners. Wishing all our cohort members, advisers and mentors continued success ahead! Onward and upward!