Soups are not only convenient nutrition and comforting food but it has always maintained a love-hate sort of a relationship with eaters. But over the years soups have changed the way millenials dine at a restaurant. They are becoming one of the greatest trend globally. Vegan soup, dessert soup and soup as a meal has taken a major space in the restaurant menu. So, here are top soup, broth, stock trends that you must try while dining at a restaurant next time.
Gluten free soups will be a highlight: Gluten free soups are lately becoming popular among gluten-free eaters. They are not only healthy but also an easy go-to recipe. Gluten-free chicken soups, gluten-free pea soups, gluten-free tomato soup, gluten-free vegetable soups are a fad amongst these eaters.
Presentation style: Presentation matters a lot. Not only food menu but chefs are working a lot on soup presentation as well. The soups are poured on table via decanter or pourer. The garnish will be showcased.
Vietnamese style soups: This traditional noodle-based soup packs a flavourful punch and has surpassed the street food stalls of Vietnam. Pronounced ‘fuh’, Pho is considered to be a national dish for the Vietnamese and is believed to date back to the late 19th century or the early 20th century in northern Vietnam. Pho will be definitely part of the menu as it is an aromatic healthy broth with meat/vegetable and herbs.
Burmese khao suey: This curried soup will be popular everywhere. The dish is similar to the Burmese noodle dish ohn no khauk swe, literally 'coconut milk noodles', served with a variety of contrasting condiments. A squeeze of lemon also adds tanginess to khow suey.
Fruit essence in soup: citrus fruits like orange, grapefruit, tangerine will add essence to the soups.
Vegan soup will be extremely popular: Infusion of cashew milk, coconut milk, almond milk, soya milk will create difference as we see veganism growing in India.
Soup as meal: a soup will be served as meal with millet being an essential ingredient. This trend is not only ruling restaurants as well as home style dining.
Chilled soups will be in trend: Cold leek and potato soup is a big trend globally. This trend started from Spain as a culture and later restaurants experimented this not so hot soup.
Dessert soup: This will provide a new dimension in the dessert menu as it is now being experimented at some of the restaurants.
Soup froth: the puree soups will be garnished with soup froths which will be extremely appealing and it was always loved as a pre-starter.
Shell based soup: prawn shell , crab shell will not be thrown rather be used to create a delicious range of seafood soups.