Why soup is the hug we all need this cold season
By Nailantei Norari, August 2, 2025It’s soup weather. Despite July coming to an end, the cold seems unwilling to leave. But at least we can enjoy soup and warm ourselves inside out.
There’s something primal about soup. It is in the way it is, so versatile that you can enjoy it at any time of day, and still get full without being overly so.
It is a perfect food for all occasions. Soup is survival food. It is celebration food. Sick-day hero. A hug in a bowl. It is the perfect thing for a broken heart and a cold body.
It is therefore of little surprise that soup culture transcends African culture.
Not a Kikuyu invention
Yes, soup is not a Kikuyu invention. It is a delicacy enjoyed across continents.
From the spicy Nigerian pepe soup, the beef and minji Kikuyu delicacy, minestrone soup from Italian kitchens, efo riro soup from Nigeria, which features spinach and meat, French onion soup, which is clear yet tasty, the clear brilliance of a Vietnamese pho, and the much-loved chicken soup that people across the world enjoy.
The common thing among all these variants is that they all offer unmatched comfort, especially when the body is weary.
Chicken soup is perfect when you’re down with the flu, broth after surgery, and pho soup after a night out, as it works as the perfect hangover cure. The thing about soup is that it carries context.
It carries the stories of a place. It speaks of Nigerians’ love for pepper, of Italians’ love for pasta, and the Vietnamese love for noodles in everything.
Great soup, Great Savings
At its simplest, soup is a liquid hug. It is whatever you want it to be. It can be as rich or as clear as you want.
You can make it with a good base, be it stock, broth, or even just well-salted water. The deeper the base, the more the soup sings.
You can add in aromatics, things that make all your senses sing, such as onions, garlic, ginger, lemongrass, or leeks.
They tickle the nose and ensure each spoonful smells as delicious as it tastes.
Vegetables such as vegetables, proteins, legumes, or grains further enrich your soup, making it into the much-beloved meal it is.
If you do not like rabbit food, you can add your choice of meat and let it simmer.
The longer it simmers, the softer the texture of your meat and the stronger the umami.
The great thing is you can pick your favourites and leave out the rest.
Finally comes the seasoning, the herbs, pepper, salt or even lemon juice or vinegar for that twist in flavour.
If you like, you can take the soup as it is or eat it with bread or croutons.
Fresh take on leftovers
Soup is so versatile that you can make it from fresh ingredients or leftovers. Either way, it packs flavour and comfort in spades.
You can make it with just bones, remember bone broth is still soup, or with two ingredients, like tomato soup, which is largely water and tomatoes, or go all out and make a complex, hearty soup like the minestrone.
The thing is, you can make soup your way, and enjoy it the way you want.
So here’s to soup, the great equaliser, the humble healer, the warm companion on cold nights and comfort food for chaotic days.
In a world always rushing forward, soup remains gloriously unhurried, a reminder that sometimes, the most extraordinary comfort comes in the simplest form, in a bowl, a spoon, and a bit of steam rising to meet your face. So go on now, enjoy your hearty soup this weekend.
Whether you are a student, working in the countryside or in the city, make yourself a warm bowl of comfort. Have a happy souping and chilling wikendi!