Waiter! There's Soup In My Fly! Quiz

Answer: Tomatoes

Originating in Spain, gazpacho is consumed widely throughout Spain, Portugal, and some countries in Latin America. Primarily tomato based, the soup consists of raw vegetables and is served cold.

Answer: Borscht

Originating in Ukraine, borscht (also known as borshch and borsch) consists mainly of beetroot, although some countries use mainly tomato, with beetroot as a lesser ingredient. Borscht can be consumed both hot and cold, the former as a hearty soup, and the latter in a form similar to gazpacho.

Answer: Vichyssoise

Invented by chef Louis Diat in the early 1900s, based on his mother's recipe for a potato and leek soup, vichyssoise is popular for its creamy and refreshing taste. Its name comes from Diat's home town of Vichy, France.

Answer: Japan

Miso soup starts off as a type of Japanese stock, known as dashi, which is considered to be a fundamental ingredient of Japanese cooking. Miso paste is then added to turn it into miso soup. Other ingredients are then added, traditionally tofu and wakame (seaweed).

Answer: Bouillabaisse

Bouillabaisse is a highly seasoned soup containing primarily various amounts of fish and shellfish. In a traditional bouillabaisse, you can expect to find at least three kinds of fish, ranging from turbot and monkfish to sea robin and scorpionfish. Sea urchins, mussels and octopus can also make an appearance, along with saffron and garlic seasonings.

Answer: Tom Yum

The addition of ingredients such as lemongrass, chillies, and kaffir lime leaves, among others, create an aromatic feast for the senses. Tom yum can be made in various styles, from the traditional clear soup with chicken or seafood, to a thicker, richer flavoured soup with chilli paste and milk.

Answer: France

Popular bisques use crab and lobster in their preparation, and can be served smooth or thickened with the use of rice. The bisque has often been mistaken for a chowder, and vice versa, but it's important to note that bisques are smooth and liquidised, whereas chowders are thicker and have pieces of vegetable or shellfish in them.

Answer: Minestrone

An old favourite, the hearty minestrone is, traditionally, a vegetable and pasta soup, popular throughout its home country of Italy. Rice is often substituted for pasta, and meat can be added as well. There is no one recipe for making a minestrone, so many families, towns and even countries make their own versions of minestrone.

Answer: Consommé

Long have chefs around the world strived to create the perfect consommé. The soup is made by clarifying (removing extraneous compounds) from a strong meat-based stock. Consommé can be eaten as is, as a strong, clear soup, or it can be used as the basis for a number of soups, by adding vegetables and meat.

Answer: Hungary

Goulash is a Hungarian soup, although sometimes it can be made into a stew, consisting of meat (typically beef or lamb), assorted vegetables and paprika to season. Like minestrone, goulash is a hearty dish, and was originally eaten by cattle herdsman, from which the name 'goulash' comes.