Vegetable soups are often served with chunks of vegetables in the liquid, while broth is more commonly referred to a flavored liquid derived from boiling vegetable for a period of time in a stock. In Western countries soups are often served as the starter.
Examples of vegetable soups in different cultures:
- Borscht: a beet-vegetable soup originally from Ukraine.
- Bourou-bourou: a vegetable and pasta soup from the island of Corfu, Greece.
- Canh chua: Vietnamese sour soup made with rice, fish, various vegetables, and in some cases pineapple.
- Faki soup: a Greek Lentil soup, with carrots, olive oil, herbs and possibly tomato sauce or vinegar.
- Fasolada: a traditional Greek bean soup.
- Gazpacho: a savory soup from Spain and Portugal based on tomato.
- Kyselo: a traditional Bohemian sour soup made from sourdough, mushrooms, cumin, potatoes and scrambled eggs.
Reference: Soup Through the Ages: A Culinary History With Period Recipes McFariand, ISBN 9780786439614, Food history timeline at Food Reference Website, Wikipedia