Embracing the warmth of a steaming bowl of soup is a comfort that transcends time and borders. As Janet Clarkson, author of "Soup: A Global History," notes, this culinary delight is deeply rooted in antiquity and is a staple across cultures. "Every culture has some kind of soup," Clarkson remarks, highlighting its ancient origins. From the Bronze Age, when metal pots were first used, to the improvisation with turtle shells and bamboo, soup has been a part of human sustenance, often enriched with herbs for both nourishment and medicinal purposes. The tradition of sharing soup with the sick, Clarkson points out, is a continuation of the belief that food and medicine were not separate entities in ancient times. Historically, soups have been considered restorative in every corner of the world, regardless of their names.

Today, while soups are often distinguished from stews by their broth-like consistency, the global variety of spoonable dishes defies simple categorization. Clarkson's research into the etymology of soup, potage, and broth leads her to a broad definition: "Just some stuff cooked in water," with the flavored water being an essential component of the dish. This definition embraces the vast culinary diversity of the world. Here are 20 of the world's most celebrated soups, as nominated by Travel:

The Niger Delta's rich soup, enhanced with fruits from the oil palm tree and featuring fresh catfish, beef, and dried seafood, is so beloved that ready-mixed banga spice packets are a common sight in shops. These blends typically include African nutmeg, castor seed, orima, jansa, and beletete leaves, which create a rich, red sauce that is the star of the dish. This sauce is traditionally enjoyed with eba or a ball of starch, two Nigerian staples made from cassava but prepared differently.

Aromatic with cinnamon, star anise, and other warm spices, this rice noodle soup's broth is simmered for hours to create a base for the dish. Pho, a culinary icon of Vietnam, is relatively new, with the original beef version being the most popular. Today, options range from raw beef to a mix of raw and cooked beef, brisket, and tendon.

Beets star in this vibrant red soup, popular in Ukraine and Eastern Europe, often topped with a dollop of sour cream. Borscht gets its tang from kvass, a lacto-fermented beet juice, and while sometimes attributed to Russian cuisine, UNESCO recognized Ukrainian borscht as a unifying dish and it has been included in the list of intangible cultural heritage in urgent need of protection.

A fisherman's stew turned culinary icon, bouillabaisse captures the essence of Mediterranean flavors and is synonymous with the coastal city of Marseille. Saffron, olive oil, fennel, garlic, and tomatoes blend with fresh seafood. The 1980 Bouillabaisse Charter ensures the quality of the soup, requiring at least four kinds of seafood in the most authentic recipes.

This comforting soup from Portugal's Minho region features thinly sliced greens with potatoes and onions. Often enhanced with Portuguese chouriço sausage, it pairs well with the region's famed vinho verde wine.

Freekeh, green durum wheat, adds substance to this North African soup, especially cherished during Ramadan. The tender grains absorb a tomato broth with aromatic spices, blending with chickpeas and various meats. Served with lemon wedges and kesra bread, it's a favorite across Algeria, Libya, and Tunisia.

Arequipa's creamy shrimp chowder is a hearty dish perfect for the cold mountain nights. Tender shrimp, Andean potatoes, and corn are balanced with ají amarillo chili pepper, giving the soup a satisfying spice and earning it a reputation as an aphrodisiac.

Andalusia's summer heat calls for this chilled vegetable soup, classically made with tomatoes, cucumbers, garlic, and olive oil, with breadcrumbs for body. The original Arab version was a blend of bread, garlic, and olive oil, seasoned with vinegar.

Groundnut soup crosses international boundaries, offering comfort in the form of meat, fish, or chicken simmered into a thick peanut soup across West Africa. Versions range from Gambian domoda to Nigerian recipes with bitter, leafy greens, all creamy, rich, and often spicy with Scotch bonnet peppers.

Louisiana's gumbo is a hearty soup that blends West African, Native Choctaw, and French cuisines. Popular versions include seafood, chicken, and sausage, with many variations possible. Ground sassafras leaves, called filé, and sautéed okra are traditional thickeners in this Southern specialty.

Moroccans often break their fasts during Ramadan with this comforting chickpea stew. Spiced with cinnamon, ginger, turmeric, and pepper, the savory tomato broth soaks into tender chickpeas, often simmered with lamb or other meats. It's also prepared by North African Jews for Yom Kippur.

Georgia's beloved soup features tart plum sauce called tkemali, made with unripe plums that balance the richness of fatty beef and ground walnuts. The aromatic kick comes from the spice mix khmeli suneli, a blend of coriander, savory, fenugreek, black pepper, and more.

The art of hand-pulling la mian noodles for this traditional soup is a culinary skill. The dough, made with high-gluten flour and alkaline powder, is pulled and folded to create noodles for a soup with tender beef, radish, chili oil, and fresh herbs.

Myanmar's mohinga is a noodle soup that is often enjoyed for breakfast, with an aromatic broth simmered with herbs and thickened with toasted rice powder. Fish adds richness, and the thin rice noodles are perfect for slurping. Each region has its own variation of this beloved soup.

Mexican menudo, a tripe simmered in a piquant, garlicky broth, is a hangover cure and a favorite at weddings and big occasions. It's comfort food with hominy and garnished with raw onions, chiles, and cilantro. There are two main varieties: Menudo rojo, colored red by chiles, and the milder Sonoran-style Menudo blanco.

Brazil's Bahia region specializes in this coconut broth soup, tinted orangey-red with palm oil and tomatoes, featuring sweet, tender shrimp. Traditionally cooked in handmade black clay pots, it's served in the same vessel.

Indonesia's chicken noodle soup reaches a culinary pinnacle with this piquant dish. A blend of spices like fresh turmeric, star anise, cinnamon, lemongrass, and lime leaves creates a rich aroma and flavor, with soft-boiled eggs adding richness. This soup is enjoyed across Indonesia, Singapore, Malaysia, and Suriname.

Thailand's tom yum goong is a sweet, sour, spicy, and salty soup, with a magnificent broth that complements sweet, tender shrimp. Aromatic ingredients like galangal, lemongrass, and lime leaves are enhanced with bird's eye chilis for additional heat.

Long-simmered pork bones give this classic ramen from Fukuoka Prefecture its intense flavor, with a cloudy broth rich in marrow and fat. The indulgent broth is complemented by slices of pork belly and firm noodles, best enjoyed with chopsticks and a flat-bottomed spoon.

Turkey's yogurt soup, believed to ward off colds, is a creamy blend of boiled rice or barley, enhanced with dried mint. Some Turkish hospitals even serve it to patients recovering from illnesses, often accompanied by fresh pita bread.