The nature of soup makes it impossible to know how many variations there are around the world; unlimited combinations of broths, stocks, vegetables, seafood, meats, grains and seasonings make the options endless. Over time, some of those recipes have become more familiar to us than others; we've probably all had a version of tomato soup (be it spiced and warming or a chilled gazpacho) and worked our way through a steaming bowl of ramen. But there are far more that you're probably less familiar with; every country, after all, has loved regional versions which honour traditions and make the most of local produce.

As committed food-lovers, we know you probably already whip up an impressive number of chowders, potages and soups, but even the most adventurous of cooks sometimes need a little inspiration when creativity starts to ebb. With that in mind, we've researched a handful of lesser-known soups that might do the trick, ranging from fragrant, ginger-spiked broths to traditional, thick pea soups. Grab a spoon and dig in.

This Luke Holder creation is based on a traditional Tuscan recipe, in which a tomato-based soup is thickened with bread. It uses stale bread and a tin of chopped tomatoes, making it a cheap and simple lunch or supper which can be whipped up in an under an hour. Traditionally, pappa pomodoro can be served hot, room temperature or chilled. Though its origins are ancient, the dish was popularised in 1911 by the publication of Italian novel Il Giornalino di Gian Burrasca. 

Tinola is a Filipino comfort food which is usually made with broth, chicken, chilli pepper leaves, fish sauce, wedges of papaya and ginger and served with rice. Different versions of the dish substitute chicken with fish, seafood or pork, while leafy greens like spinach and mustard greens are also used. Similarly to other varieties of chicken soup, it's a nutrient-dense broth which is often served to those who are under the weather.

You're no doubt familiar with pho, Vietnam's most famous noodle soup, but this bún bò Huế is equally as satisfying. Originating from Huế, a city in central Vietnam, this recipe from Leyla Kazim is made with spicy chilli oil, rice vermicelli and a deeply savoury pork and beef broth. It takes a few hours to make, so it's worth making a bigger batch and inviting loved ones over to grab a bowl. 

Polish sauerkraut soup is a simple recipe which is incredibly hearty and filling – perfect for a cold day. In Poland it's typically made with smoked ham hocks or bacon, and usually includes onion, leek, carrot, potato and, of course, sauerkraut. As long as it has the distinctive tang of the fermented cabbage, it's easily customisable and can be made vegetarian or vegan if needed.

Jjamppong is a popular Korean dish, which is said to have been originally created by Chinese immigrants living in the Japanese port of Nagasaki. Its name is taken from the Japanese word for 'mix', which explains why there are a few different varieties of this dish; it can include seafood, vegetables or pork with noodles. In Louise Robinson's recipe, the key is in the intense broth, which brims with gochugaru chilli flakes.

This thick, rib-sticking split pea soup – nicknamed snert – is cherished by the Dutch (it's said the soup should be so thick you can stand a spoon up in it). It's made with split peas, vegetables and pork, and it's often served on New Year's Day, as well as being a winter warmer throughout the colder months. It's cooked down to an almost porridge-like consistency and sometimes served with slices of smoked sausage and buttered rye bread. 

Hailing from Cajamarca in Peru, verdant caldo verde is a traditional soup made with ingredients local to the area, including Cajamarca cheese, potato, eggs and native herbs like paico, mint and parsley. It's often served with a portion of corn. In this recipe by Martin Morales, the chef has suggested substitutes for the herbs which are easier to track down here.